Chicken Shawarma Tabbouleh Salad Recipes

CHICKEN SHAWARMA SALAD

Steps:

• Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
• Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
• Heat a large heavy bottomed skillet or cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes.
• Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top and drizzle with the tahini sauce and serve with fresh parsley.

CHICKEN SHAWARMA QUINOA TABBOULEH SALAD BOWLS

Steps:

• Assemble the salad, pour on the dressing and toss to coat before enjoying!
• Mix everything well adding enough salt to balance the lemon and enough water to get the desired consistency.

CHICKEN SHAWARMA TABBOULEH SALAD

Steps:

• In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
• Preheat the oven to 425 F degrees.
• Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
• Let the chicken rest for 5 to 10 minutes before slicing.
• While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
• Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
• To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

TABBOULEH SALAD

Steps:

• Add uncooked bulgur to a large bowl. Boil 4 cups water and add over top the bulgur. Let the bulgur soak for 30 minutes. Drain the water with a colander and run the bulgur under cold water to cool down. Set aside.
• Remove the parsely from the stems and chop the parsely down. Cut the tomatoes into wedges and carefully remove the wet seeds, dice the deseeded tomatoes.
• Add parsley, tomatoes, and bulgur to a large bowl. Cut the lemon in half and juice all of it into the bowl. Add the olive oil and a pinch of salt to the bowl and toss everything together. Make sure to taste and add more olive oil or lemon juice if needed. Serve immediately or the tabbouleh is best when left to rest in the refrigerator for at least an hour.

TABBOULEH SALAD RECIPE

Steps:

• Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
• Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
• Let rest until room temperature, at least 15 minutes.
• Wash the leaves of the parsley and mint then dry completely with a paper towel.
• Trim the stems and discard.
• Mince the parsley and mint leaves and place in a large bowl.
• Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
• Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed.
• Serve cool or room temperature.