For the Chicken Shawarma
1 pound of chicken thighs
Combine the ingredients below and marinate the chicken thighs overnight or at least four hours.
2 tablespoons of EVOO
1 tablespoon of lemon juice
1 tablespoon of minced garlic
1 teaspoon of ground turmeric
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1 teaspoon of chili flakes
½ teaspoon of ground ginger
Season chicken with salt and pepper before grilling.
2 teaspoon salt
1 teaspoon black pepper
Preheat the grill to medium-high heat.
Place the chicken thighs on the grill and cook, turning occasionally, until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest for a few minutes, then slice or chop.
Make hummus Makes 2 cups
1 15 oz can of chickpeas or 1.5 cups of cooked chickpeas
Juice of 1 lemon
½ cup of tahini
1 tablespoon of minced garlic
¼ cup of good olive oil
¼ cup of water or the liquid from the canned chickpeas or leftover water from cooking the chickpeas (aka Aquafaba)
Using a food processor, combine the lemon juice and tahini and process for 1 minute or until it looks whipped or creamy. Scrape the sides of the bowl as needed.
Add the olive oil, garlic, and salt to the whipped tahini and lemon juice and blend for 1 minute until smooth.
Add the chickpeas into the mixture and process for about 1 minute. Make sure to scrape the sides and bottom of the bowl. Continue to process until smooth, about 1 minute. Slowly add 2 to 3 tablespoons of water of aquafaba while the food processor is on until it’s smooth and creamy. Add more liquid if it’s too thick.
Make Whipped Feta Makes 1 cup
4 ounces of crumbled feta
4 ounces of plain Greek yogurt
Juice and zest of 1 medium lemon
2 tablespoons of EVOO
1 tablespoon of chopped fresh mint
1 tablespoon of chopped fresh parsley
½ teaspoon of fennel seeds
Place feta and yogurt in a food processor bowl and blend until well combined, about 30 seconds. While the processor is running, drizzle the olive oil through the lid opening. Blend until the mixture is smooth. Fold in the chopped herbs.
For the Salad Components
Heirloom tomatoes
Persian cucumber
Wild Arugula
Shaved sweet onions
Olive oil
Sea salt
Fresh squeezed lemon juice
Plating:
Place the hummus on the bottom half of the plate or bowl.
Place the whipped feta on the other bottom half of the plate or bowl.
Scatter the tomatoes, cucumber, onion, and arugula on the top of the hummus and whipped feta.
Place the chicken on top of the tomatoes.
Drizzle the salad with some olive oil and lemon juice.
Eat.
Chef Tips:
If you have limited time, buy the hummus. I personally like the Trader Joe’s Mediterranean Style Hummus. Trader Joe’s also have marinated chicken thigh shawarma that is quite delicious. If you don’t have time to marinate your chicken, the Trader Joe’s chicken thigh shawarma is a perfect replacement.
If you don’t have a grill, you can sauté the chicken thighs in a pan and finish cooking in the oven until the internal temperature reaches 160 degrees F.
This recipe is also delicious without the chicken and keeping it vegetarian. For additional protein, replace the chicken with whole grains like quinoa or farro.
If your tomatoes are in the refrigerator, let them come to room temperature before serving to make sure they taste their best. Cold temperature tends to dull flavors.