Middle Eastern · dinner
Lemon Herb Chicken Shawarma Plates
Middle Eastern flavor from rotisserie chicken and a cool cucumber salad, no pita needed.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $17
Ingredients
For 2 servings
Meat & poultry
- rotisserie chicken1
Produce
- cucumber2 piece
- cherry tomato1 cup
- lemon2 piece
- fresh parsley1 bunch
- garlic1 clove
Dairy & eggs
- plain Greek yogurt¾ cup
Spices
- shawarma spice blend1 tbsp
Pantry & grains
- olive oil2 tbsp
Cans & jars
- kalamata olives¼ cup
Method
- 1
Pull about half the chicken from the bones and shred it, keeping skin for flavor.
- 2
Toss chicken with shawarma spice and juice of half a lemon.
- 3
Heat oil in a skillet over medium-high and sear chicken 5 minutes until crisp at the edges.
- 4
Dice cucumber and halve tomatoes; toss with parsley, olives, lemon juice and a pinch of salt.
- 5
Stir yogurt with grated garlic, lemon juice and salt.
- 6
Plate chicken over salad and spoon on the garlic yogurt.
Kitchen note
Save the remaining chicken for the Cobb salad and the egg dish.Approximate per serving: 520 calories, 48g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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