Chicken Shawarma Bowls: Mediterranean Diet

By The Mediterranean Dish · 40 min

Ingredients

Instructions

1. Mix the spices: in a small bowl, combine the ground cumin, turmeric, ground coriander, garlic powder, paprika and ground cloves. Set aside.
2. Pat the 8 boneless skinless chicken thighs dry, season both sides with salt, then slice thinly into small bite-sized pieces.
3. Place the chicken in a large bowl, add the spice mix and toss to coat. Add the thinly sliced onion, the juice of 1 large lemon and the Private Reserve extra virgin olive oil, then toss again. Cover and refrigerate for 3 hours or overnight.
4. Preheat the oven to 425°F. Take the chicken out of the fridge and let it stand at room temperature for a few minutes.
5. Lightly oil a sheet pan. Spread the marinated chicken and onions in a single layer, roast for 30 minutes, then move the pan to the top rack and broil for a minute or less, watching carefully so it doesn't burn.
6. Remove from the oven and serve in warm pita pockets with tahini or tzatziki sauce, baby arugula, the Mediterranean salad and pickles or kalamata olives if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.