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Serves 4-6


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

For Salad:

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 425ยบ.  

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!


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