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Restaurants›The Kebab Shop | Mediterranean Cuisine›Chicken Protein Bowl Recipe

Chicken Protein Bowl Recipe

Name: The Kebab Shop | Mediterranean Cuisines CHICKEN PROTEIN BOWL Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups plain Greek yogurt (for marinade); 2 tbs olive oil (marinade); 2 tbs fresh lemon juice; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.25 tsp saffron threads (steeped); 1 tbs hot water (to bloom saffron); 1 tsp salt; 0.5 tsp black pepper; 4 cups romaine lettuce, chopped; 1 cups baby spinach; 0.5 cups kale, stems removed and thinly sliced; 1 cups canned chickpeas, rinsed and drained; 1 tbs olive oil; 0.5 tsp smoked paprika; 0.25 tsp ground cumin; 0.25 tsp salt; 1 cups red cabbage, thinly sliced; 0.5 cups carrot, grated; 1 tbs red wine vinegar; 1 tsp olive oil; 0.5 tsp honey; 0.25 tsp salt; 0.5 cups red onion, thinly sliced; 0.25 cups apple cider vinegar; 0.25 cups water; 1 tsp sugar

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h

Serves2

51g Protein · 660 Calories Saffron Chicken Kebab, SuperGreens, Feta, Hummus, Tzatziki, Crispy Chickpeas, Red Cabbage Slaw, Romaine, Pickled Onions, Tomato, Cucumber, & Garlic Yogurt.

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Ingredients

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Saffron Chicken Kebab

1 lb boneless skinless chicken thighs

1/2 cups plain Greek yogurt (for marinade)

2 tbs olive oil (marinade)

2 tbs fresh lemon juice

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/4 tsp saffron threads (steeped)

1 tbs hot water (to bloom saffron)

1 tsp Celtic sea salt

1/2 tsp black pepper

SuperGreens & Greens Base

4 cups romaine lettuce, chopped

1 cups baby spinach

1/2 cups kale, stems removed and thinly sliced

Crispy Chickpeas

1 cups canned chickpeas, rinsed and drained

1 tbs olive oil

1/2 tsp Smoked paprika

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

Red Cabbage Slaw

1 cups red cabbage, thinly sliced

1/2 cups Carrot, grated

1 tbs red wine vinegar

1 tsp olive oil

1/2 tsp Honey

1/4 tsp Celtic sea salt

Pickled Onions

1/2 cups Red onion, thinly sliced

1/4 cups Apple cider vinegar

1/4 cups water

1 tsp sugar

1/4 tsp Celtic sea salt

Hummus

1/2 cups store-bought or homemade hummus

Tzatziki / Garlic Yogurt

1/2 cups plain Greek yogurt

1/4 cups cucumber, finely grated and drained

1 tsp garlic, grated

1 tsp fresh dill, chopped

1/2 tbs fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Veggies & Garnish

1/4 cups Feta cheese, crumbled

1/2 cups tomato, diced

1/2 cups Cucumber, sliced

1 tbs Fresh parsley, chopped

1 tsp extra virgin olive oil (finish)

Seasoning & Salt Adjustments

1 each lemon wedges (optional)

0 to taste salt and pepper, to taste

Method

Saffron Chicken Kebab

Bloom saffron

Place saffron threads in a small bowl, add 1 tablespoon hot (not boiling) water and let steep 5 minutes.

Make marinade

In a bowl combine 1/2 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp minced garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, bloomed saffron with its liquid, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate chicken

Trim excess fat from chicken thighs and cut into 1.5-inch pieces. Toss chicken pieces with the marinade until well coated. Cover and refrigerate at least 30 minutes and up to 4 hours (longer for more flavor).

Cook chicken

Preheat a grill pan or skillet over medium-high heat and brush with a little oil. Thread chicken onto skewers or cook loose. Grill or sear 3-4 minutes per side until browned and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or leave on skewers.

Crispy Chickpeas

Preheat oven to 425°F (220°C). Pat 1 cup rinsed chickpeas very dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin and 1/4 tsp salt. Spread on a baking sheet in a single layer and roast 20-25 minutes, shaking pan halfway, until crisp. Remove and cool slightly.

Red Cabbage Slaw

In a bowl combine 1 cup thinly sliced red cabbage and 1/2 cup grated carrot. Whisk 1 tbsp red wine vinegar, 1 tsp olive oil, 1/2 tsp honey and 1/4 tsp salt; toss with cabbage mixture and let sit 10 minutes to soften.

Pickled Onions

Place 1/2 cup thinly sliced red onion in a jar. Heat 1/4 cup apple cider vinegar with 1/4 cup water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour hot brine over onions, cool to room temperature, then refrigerate at least 15 minutes (best 1 hour).

Tzatziki / Garlic Yogurt

Grate 1/4 cup cucumber, squeeze out excess liquid. In a small bowl stir together 1/2 cup Greek yogurt, grated cucumber, 1 tsp grated garlic, 1 tsp chopped dill, 1/2 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Chill until assembly.

Hummus

Spoon 1/2 cup hummus into a small bowl or portion directly into the bowl at assembly. If desired, thin slightly with 1 tsp olive oil or water for spreadability.

Assembly - Bowls

Divide greens base (4 cups romaine, 1 cup baby spinach, 1/2 cup kale) between two bowls (about 2 bowls; adjust if making one).

Spoon 1/4 cup hummus into each bowl near the rim.

Place sliced saffron chicken kebab (about half the cooked chicken per bowl) over the greens.

Add 1/4 cup red cabbage slaw, 1/4 cup diced tomato, 1/4 cup sliced cucumber and 2-3 tablespoons crispy chickpeas to each bowl.

Add a generous dollop (~2 tbsp) of tzatziki/garlic yogurt to each bowl and sprinkle 2 tbsp crumbled feta over the top.

Top with pickled onions (about 2 tbsp per bowl), a sprinkle of chopped parsley, a drizzle of extra virgin olive oil (about 1/2 tsp per bowl) and lemon wedge if using. Season with salt and pepper to taste.

Serve immediately while chicken is warm and chickpeas are still slightly crisp.