Pan-Roasted Chicken Shawarma w/ Fattoush Salad 30-40 min

Name: Pan-Roasted Chicken Shawarma w/ Fattoush Salad 30-40 min
Cuisine: Middle Eastern
Ingredients: 12 oz boneless skinless chicken; 1/2 tbsp baharat use more if needed; 2 plum tomatoes; 1 cucumber medium to large; 1 lemon medium to large; 3 tbsps of feta cheese; 1/2 tbsp fresh mint leaves; 2 tbsps sour cream; 2 garlic cloves use more if needed; 1 pita medium to large; Olive oil; Kosher salt; Ground pepper; 1 medium skillet

6 steps

All of the best flavors of shawarma in one easy to eat, hearty bowl! Quick-cooking boneless chicken breasts are seasoned with baharat, a warming spice blend that is commonly used Mediterranean and Middle Eastern cooking. The chicken is served alongside a crisp salad with cucumbers, toasted pita, juicy plum tomatoes, fresh mint, and briny crumbled feta cheese. A drizzle of garlicky-sour cream on top makes for a perfect bite.

Updated at: Thu, 17 Aug 2023 12:01:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories864.9 kcal (43%)

Total Fat33.4 g (48%)

Carbs51.5 g (20%)

Sugars8 g (9%)

Protein88.4 g (177%)

Sodium1484.7 mg (74%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

Pat chicken dry and pound to an even ½-inch thickness, if necessary. In a medium bowl, stir to combine 1½ teaspoons baharat spice blend, ½ teaspoon salt, a few grinds of pepper, and 1 tablespoon oil. Transfer chicken to bowl, turning to coat in marinade. Let sit until step 5.

Step 2

Preheat broiler with the top rack 6 inches from the heat source. Core tomatoes, then cut into ½-inch pieces. Trim cucumber, then peel and cut into ½-inch pieces. Finely chop 1 teaspoon garlic. Squeeze 1 tablespoon lemon juice into a medium bowl. Cut any remaining lemon into wedges.

Step 3

Brush pita generously with oil. Broil pita directly on top oven rack until lightly browned on both sides, 1–2 minutes per side (watch closely as broilers vary). Transfer pita to a cutting board and let cool slightly, then cut into 1-inch pieces.

Step 4

In a slow steady stream, whisk 2 tablespoons oil into bowl with lemon juice. Season to taste with salt and pepper. Add cucumbers and tomatoes; toss to combine. In a separate small bowl, stir to combine all of the sour cream, chopped garlic, 1 tablespoon water, and ½ tablespoon oil. Season to taste with salt and pepper.

Step 5

Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken (discard any remaining marinade) and cook until lightly browned and cooked through, 2–3 minutes per side. Transfer to plates.

Step 6

Pick and thinly slice ¼ cup mint leaves, discarding stems. Crumble feta into salad, then stir in sliced mint and toasted pita pieces. Season to taste with salt and pepper. Spoon white sauce over chicken. Serve with salad and any lemon wedges on the side for squeezing over top. Enjoy!

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