Chicken Shawarma Plate

Ingredients

• 8 boneless skinless chicken thighs
• 2 garlic cloves (crushed)
• 1/2 lemon (juiced)
• 2 teaspoon cumin powder
• 2 teaspoon paprika
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 cup plain yogurt
• 1/2 cup tahini
• 1 garlic clove (crushed)
• 1/2 lemon (juiced)
• 1/4 teaspoon salt
• 4 small cucumbers
• 2 large tomatoes
• 1/2 small red onion
• 1/4 cup packed fresh mint (or 2-3 tablespoons dried mint)
• 2 lemons (juiced)
• 1 tablespoon sumac (optional)
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 2 cups cooked rice
• Hummus
• Fattoush Salad
• Tabouli Salad
• Batata Harra (Lebanese Spicy Potatoes)
• Crispy Baked Falafel

Instructions

1. 1

   Pre-heat oven to 450ºF (optional - you can also cook the shawarma on a non-stick pan on the stove)

2. 2

   Cut chicken thighs into thin strips

3. 3

   Mix the lemon juice with all the spices and combine to create a paste

4. 4

   Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry)

5. 5

   Lay chicken on parchment lined baking sheet and bake at 450ºF for 20-25 mins until cooked through

6. 6

   To make the sauce, mix all ingredients together well

7. 7

   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

8. 8

   Mix together the lemon juice, olive oil, salt, sumac and mint and pour over the salad. Mix well

9. 9

   Serve the shawarma with the sauce on top, with a side of salad, cooked rice, and hummus. Enjoy!