Chicken Shawarma Plate

Ingredients

For the Chicken Shawarma:

• 8 boneless skinless chicken thighs
• 2 garlic cloves crushed
• Juice of ½ lemon
• 2 teaspoon cumin powder
• 2 teaspoon paprika
• 1 teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt

For the Yogurt Tahini Sauce:

• 1 cup plain yogurt
• ½ cup tahini
• 1 garlic clove crushed
• Juice of ½ lemon
• ¼ teaspoon salt

For the salad:

• 4 small cucumbers
• 2 large tomatoes
• ½ small red onion
• About ¼ cup packed fresh mint or 2-3 tablespoons dried mint
• Juice of 2 lemons
• 1 tablespoon sumac optional
• ¼ cup olive oil
• ¼ teaspoon salt

Other components:

• Cooked rice about 2 cups
• Hummus homemade using this recipe or store bought

Other side options:

• Fattoush Salad
• Tabouli Salad
• Batata Harra Lebanese Spicy Potatoes
• Crispy Baked Falafel

Instructions

• Pre-heat oven to 450ºF (optional – you can also cook the shawarma on a non-stick pan on the stove)
• Cut chicken thighs into thin strips
• Mix the lemon juice with all the spices and combine to create a paste
• Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry)
• Lay chicken on parchment lined baking sheet and bake at 450ºF for 20-25 mins until cooked through
• To make the sauce, mix all ingredients together well
• For the salad, slice the cucumbers into halves, and the tomatoes into large cubes. Slice the onion into thin strips and finely chop the fresh mint
• Mix together the lemon juice, olive oil, salt, sumac and mint and pour over the salad. Mix well
• Serve the shawarma with the sauce on top, with a side of salad, cooked rice, and hummus. Enjoy!