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Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into bite sized strips or pieces
2 tsp cumin
1 1/2 tsp turmeric
2 tsp coriander
2 tsp granulated garlic
1 tsp regular paprika
1 tsp smoked paprika
1/2 tsp ground cloves
1/4 tsp ground cinnamon
1/2 tsp chili flakes
1 1/2 tsp sea salt
1/2 tsp pepper
1 large onion thinly sliced
1/4 cup lemon juice
1/4 cup extra virgin olive oil
Directions
- Mix all ingredients in a bowl until nicely coated.
- In a wok or large sauce pan, heat 1-2 tbsp of grapeseed (or neutral oil). Add the marinated chicken in one layer (in 1 or 2 batches, depending on how large the pan is)
- Cook on medium high heat for 7-10 min, until browned and no longer pink inside.
- Serve with white rice and/or
Cucumber and tomato salad
-3 tomatoes, diced
-1 english cucumber, diced
-1/2 a small red onion, diced or sliced
-1 minced garlic clove
-1/4 cup fresh lemon juice
-2 tbsp extra virgin olive oil
-8oz chopped romaine lettuce
2 tbsp chopped fresh parsley
1 tsp sea salt
1/2 tsp pepper
1 tsp sumac
Tahina sauce (a MUST!)
You can eat it in a pita or on rice with the salad and tahina sauce!
ENJOY!
Recipe adapted from https://www.themediterraneandish.com/chicken-shawarma-recipe/#tasty-recipes-10555-jump-target
