2 Lbs Boneless, Skinless Chicken Thighs
1/4 Cup Lemon Juice (about 2 Lemons)
1/2 Cup Olive Oil
5 Cloves Garlic, Minced
1 Tsp Salt
1 Tbsp Shawarma
3 Heads Romaine Lettuce, Shredded
2 Tomatoes, Sliced and Cubed
1 English Cucumber, Cubed
1/2 Small Head Red Cabbage, Shredded
1/3 Cup Olive Oil
2 Tbsp Red Wine Vinegar
1 Tsp Honey
1 Lg Bunch Cilantro
3 Cloves Garlic, Minced
Let us begin by making the marinade for the chicken. In a container that will fit in fridge, mix the olive oil, lemon juice, 1 tbsp Shawarma, salt and minced garlic. Add the chicken, shake to make sure it is coated well and then place in fridge to marinate for 4-6 hours.
Preheat oven to 425º.
Place the marinated chicken on a sheet pan that has been lightly oiled with olive oil and bake for about 40-45 minutes until the edges are darkly caramelized and crispy.
Remove from oven and slice into thin pieces.
Serve with the salad ingredients and your favorite hummus. You can serve a pita on the side or if you want a sandwich, make it in the pita. I combined tomatoes and cucumber with a little lemon juice and a pinch of salt. Let sit until ready to use. Same with the thinly sliced cabbage. So yummy!
I made a simple dressing by combining the dressing ingredients in a blender. You can add red pepper flakes for an added kick if desired. You can also use Tzatziki sauce as a dressing which is a greek yogurt dill sauce.
So easy and fantastic on the tastebuds. My kids would have this everyday if they could!