Easy Chicken Shawarma
A flavorful Middle Eastern dish featuring spiced chicken served over fresh salad and quinoa, ideal for a cozy weeknight dinner or casual gatherings.
Ingredients
For the Chicken Marinade
- 1 lb chicken breast, cut into chunks Can substitute with chicken thighs for richer flavor.
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 1 medium onion, sliced
To Serve
- 2 cups mixed salad greens Use fresh, crisp greens for best texture.
- 1 cup cooked quinoa Can substitute with rice or cauliflower rice.
- to taste Olive oil for drizzling
- to taste Lemon juice for dressing Consider adding lemon zest for extra flavor.
Instructions
Marinate the Chicken
- In a large bowl, combine chicken chunks with cumin, coriander, paprika, garlic powder, onion powder, salt, and pepper. Make sure all pieces are well-coated with the spices.
Cook the Chicken
- Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook until fully cooked and golden brown, about 6-8 minutes. Stir occasionally to ensure even cooking.
Prepare the Salad
- In another bowl, toss salad greens, cooked quinoa, and sliced onions together until well combined.
Assemble and Serve
- Serve the cooked chicken over the salad and quinoa mixture. Drizzle with fresh lemon juice just before serving for an added zest.
Notes
You can finish the dish with a drizzle of olive oil or some additional herbs. Leftovers can be stored in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a little olive oil if necessary.