2boneless/skinless chicken breasts, or 4 boneless chicken thighs
Shawarma Spice Blend:
1/2teaspoonfreshly ground black pepper
1teaspoonground coriander
1teaspoonground cumin
1teaspoonsmoked paprika, or regular sweet paprika
1/2teaspoonground cinnamon
Yogurt Sauce:
1/2cupplain Greek yogurt
1clovegarlic, finely minced
1/2teaspoonlemon zest
1teaspoonfresh lemon juice
Salt and freshly ground pepper
Tabbouleh (optional):
1Tablespoonolive oil
1/2cupfarro, or barley, quinoa, couscous, cooked per package instructions
1/2English cucumber, diced
2mediumtomatoes, seeds removed, diced
1cupfresh parsley, curly or flat, finely chopped
1-2leavesfresh mint, finely chopped (optional)
1/4cupred onion, diced
1/2cupfeta cheese, crumbled
1/4cupolive oil
1Tablespoonred wine vinegar
Salt and freshly ground pepper
Juice of 1/2 lemon, to drizzle (optional)
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Instructions
Cook the grain for the tabbouleh (if making): I used farro, which cooks up in about 10 minutes in boiling water. I added 1 Tbsp olive oil to the boiling water before adding the farro. If using another grain, simply cook per the package instructions. When cooked, run under cold water to stop the cooking and speed the cooling. Place into bowl to cool further or refrigerate, if making ahead.
While grain is cooking, mix together the Garlic Yogurt Sauce by combining all the ingredients and stirring well to combine. Set aside or refrigerate if making ahead.
Preheat oven to 425F. (or preheat BBQ if grilling).
Prepare the Shawarma Spice Mix by stirring together all the spiced. Set aside.
Cut the chicken into bite-sized pieces. Place in a large bowl and sprinkle with spice mix. Toss to coat evenly. Thread chicken onto skewers and place onto a foil-lined baking sheet.
Place in preheated oven and bake for about 10 minutes, then place under the broiler for another minute to brown a bit. *Be careful not to over-cook the chicken, especially if using chicken breasts, as the chicken can easily dry out.
Meanwhile, prepare the tabbouleh by cutting the tomatoes, cucumber and red onion, parsley and mint, if using, adding to the bowl with the cooked grain. Add the feta cheese and toss to combine. Whisk together the olive oil, red wine vinegar and salt and pepper. Drizzle over salad as needed (you may not need it all). Finish with a drizzle of freshly squeeze lemon juice, if desired. Toss to combine and serve immediately or refrigerate to enjoy later.
Serve warm skewers over room temperature or refrigerated Tabbouleh. Drizzle chicken with garlic yogurt sauce.
Notes
Be sure to read the notes above the recipe card for more tips on making this recipe.