How To Make Chicken Shawarma Kebab Salad
Enjoy a plate of smoky and succulent shawarma kebab on a bed of crunchy lettuce, topped with cucumbers, tomatoes, and red onion, for a healthier meal!
Cut the chicken thighs into 1-inch pieces.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt, and black pepper and whisk again. Pour the marinade over the chicken making sure it is evenly coated.
Refrigerate and marinate for at least 30 minutes, up to overnight.
Preheat an outdoor grill or indoor grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Grill the chicken, turning the skewers occasionally, for about 15 to 18 minutes, until golden brown and cooked through in the center.
In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion, then toss to combine.
Divide the lettuce between 4 bowls, top with tomato salad, feta, and grilled chicken.
Serve with Tzaziki for dipping, and enjoy!
- Calories: 606.08kcal
- Fat: 45.96g
- Saturated Fat: 9.10g
- Trans Fat: 0.10g
- Monounsaturated Fat: 21.19g
- Polyunsaturated Fat: 6.09g
- Carbohydrates: 19.02g
- Fiber: 3.66g
- Sugar: 9.46g
- Protein: 32.64g
- Cholesterol: 136.84mg
- Sodium: 1266.95mg
- Calcium: 222.42mg
- Potassium: 792.48mg
- Iron: 3.24mg
- Vitamin A: 343.89µg
- Vitamin C: 21.31mg
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