Tuesday, June 22, 2010
The Arabic Food Recipes Kitchen invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy delicious food and learn how to make Spicy Chicken Shawarma Salad.
Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken. It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.
3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)
Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine. Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat. Let sit in the refrigerator to marinate for at least an hour, or overnight.
Heat the oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through. Remove the chicken from the pan and place on a plate lined with paper towels. Put some more oil in the pan and repeat the process until all the chicken is cooked.
In a salad bowl, mix the lemon vinaigrette. Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.
Amount Per Serving Without Vinaigrette
Total Fat: 9g
1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine.
Amount Per Serving for Vinaigrette
Total Fat: 14g
Middle Eastern Chicken Shawarma Recipe - Lamb Shawarma Recipe - Chicken with tabbouleh
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