Chicken Shawarma

CHICKEN MARINADE

2 pounds boneless skinless chicken thighs pounded to an even thickness
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 TBS EACH ground cumin, ground coriander
2 tsp EACH smoked paprika, ground cardamom, salt
1 tsp EACH garlic powder, onion powder, ground turmeric
1/2 tsp EACH cayenne pepper, allspice, pepper

CILANTRO YOGURT SAUCE

1 cup Greek yogurt
1/3 cup packed cilantro
1/3 cup packed parsley
2 cloves garlic
2 tablespoons lemon juice
1/2 tsp EACH ground cumin, salt
1/4 teaspoon pepper

FOR WRAPS

6-8 pitas
Romaine lettuce chopped
Roma tomatoes sliced
cucumbers thinly sliced
red onions thinly sliced
1 recipe hummus (or store-bought, optional)
amba optional
pickled turnips optional

MARINATE CHICKEN

Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 8 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking.

YOGURT SAUCE

Make the yogurt sauce and prep your toppings while the chicken is marinating. Add all of the Sauce Ingredients to a blender and blend until the herbs are chopped, scraping down the sides of the blender as needed. If you would like a thicker sauce stir (don’t blend) in additional yogurt. Cover and chill in the refrigerator until you’re ready to serve.

HOW TO COOK CHICKEN ON THE STOVE

Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat. Working in batches, add chicken in a single layer and cook for 4-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 additional minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

HOW TO COOK CHICKEN ON THE GRILL

Grease and preheat the grill to medium heat, 375-450°F. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 165 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

HOW TO COOK CHICKEN IN THE OVEN

Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren’t touching. Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 165 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

ASSEMBLE WRAPS

Top warmed pitas with lettuce, tomatoes, cucumbers, red onions, chicken and Cilantro Yogurt Sauce.

HOW TO MAKE BOWLS

You’ll start the bowls the same way as the wraps by marinating the chicken, making the sauce and chopping the below veggies. Just before you cook the chicken, start baking the veggies.

INGREDIENTS FOR BOWLS

rice or lentils
chopped romaine lettuce
1 head cauliflower chopped into florets
2 bell peppers (red, orange or yellow) sliced 1/2-inch thick
1 medium zucchini, halved and sliced 1/4-inch thick
1 pint cherry tomatoes
olive oil
curry powder
salt and pepper

INSTRUCTIONS

Preheat oven to 425 degrees F. Line a large jelly roll pan (15 x 21) with foil and spray with cooking spray. Add cauliflower and toss with 3 tablespoons olive oil, 1 teaspoon curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Roast for 10 minutes.
Remove from oven and push cauliflower to one side of the pan. To the other side, add bell peppers, zucchini and tomatoes. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper and toss to coat.
Spread vegetables into a single layer. Return to the oven and bake an addition 10-15 minutes depending on how crisp tender you like the vegetables.
Layer the bowls with cooked rice or lentils, lettuce, roasted vegetables, chicken and drizzle with yogurt sauce. The bowls are also amazing with feta, sliced almonds and avocados.

Carlsbad Cravings