Learn how to make this delicious chicken shawarma and Jerusalem salad recipe from the Kenmore in-house chef Kari Karch.
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Recipe
Chicken Shwarma and Jerusalem Salad
Ingredients:
1 pt. non-fat Greek yogurt
2 chicken breast and 4 boneless chicken thighs, large dice
2 Tbs curry powder
1 tsp garlic powder
1 tsp oregano
½ tsp cayenne pepper
¼ tsp cinnamon
¼ tsp allspice
4 garlic cloves, minced
3 green onions, minced
1 Tbsp olive oil
1 lemon, juiced
Salt and pepper
Directions:
Place all ingredients into a large re-sealable bag and marinate overnight. Preheat a grill pan to medium- high heat. Skewer the chicken and grill for 5 minutes per side. Serve with Jerusalem salad (recipe follows.)
Jerusalem Salad
Ingredients:
1 cucumber, small dice
2 vine-ripened tomatoes, seeded and small dice
2 Tbs chopped parsley
¼ cup tahini
¼ cup Greek yogurt
¼ water
2 Tbs lemon juice
1 Tbs olive oil
Salt and pepper
Directions:
In a medium bowl, mix the tahini, yogurt, water, lemon juice, oil, and seasoning. Toss in remaining ingredients and taste for seasoning. Refrigerate for 2 hours and serve with shawarma.
source
Credit: YouTube
