@nikki.honestly: Chicken Shawarma with Cucumber Tomato Salad! Chicken Shawarma- serves 6 2 lbs boneless, skinless chicken thighs 2 lbs chicken breast 1 cup olive oil 3 lemons, juiced 10 garlic cloves, smashed and minced 2 tsp kosher salt 4 tsp black pepper 4 tsp cumin 4 tsp paprika 1 tsp turmeric 1/8 tsp crushed red pepper 1/8 tsp cinnamon 1 large red onion, roughly chopped 1 bunch fresh parsley, chopped Cucumber Tomato Salad 3 cucumbers, seeds removed and chopped 3 tomatoes (heirloom and vine-ripened), seeds removed and chopped. Or grape tomatoes halved. 1 can hearts of palm, chopped 2 avocados, diced Salad Dressing 1/2 cup olive oil 1/4 cup red wine vinegar 2 tbsp Dijon mustard 2 tbsp fresh lemon juice 1 clove minced garlic 1 tsp dried oregano 1/2 tsp kosher salt 1/4 tsp black pepper Directions 1. Cut the chicken thighs and chicken breast into large pieces and place in a large bowl. 2.Add 1 cup olive oil, the juice of 3 lemons, the dry spices (salt, black pepper, cumin, paprika, turmeric, crushed red pepper, and cinnamon), and the minced garlic. Mix well, cover with plastic wrap, and refrigerate for 1 to 2 hours. 3.For the salad, remove the seeds from the cucumbers and tomatoes, chop them, and add to a large salad bowl along with the chopped hearts of palm and diced avocados. 4.Whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, minced garlic, oregano, salt, and black pepper. Pour over the salad and toss gently to combine. 5.Preheat the oven to 425°F. Spread the roughly chopped red onion and marinated chicken across a baking sheet and bake for 30 to 40 minutes. 6.Sprinkle the chicken shawarma with chopped fresh parsley and serve warm alongside the cucumber tomato salad and rice! #chickenshawarma #mediterraneandiet #healthyrecipes #EasyRecipes #chickenrecipes

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Thursday 29 October 2026 13:17:35 GMT