Chicken Shawarma on Minty Lentils with Parsley and Onion Salad
So I was craving an Ali baba’s Shawarma plate at the worst possible time: a vacation Monday. Then I got to thinking- a shawarma plate is slow carb acceptable! (obviously don’t go nuts on the hummus).
Chicken Shawarma on Minty Lentils with Parsley and Onion Salad
So I was craving an Ali baba’s Shawarma plate at the worst possible time: a vacation Monday. Then I got to thinking- a shawarma plate is slow carb acceptable! (obviously don’t go nuts on the hummus).
Servings: 4 serving
Ingredients
- 2 large chicken breast boneless skinless
- 1/4 cup olive oil
- 2 tsps cumin
- 2 tsps paprika
- 1 tsp allspice
- 3/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon
- salt pepper and
- 1/8 tsp cayenne pepper
- 1 tbsp vegetable oil
- 2 tbsps chopped garlic
- 2 tbsps lemon juice
- 1 tsp cumin
- 1/4 tsp salt
- 2 540 mL lentils , drained cans
- 1/2 cup mint chopped fresh
- pepper to season
- 1 cup flat leaf parsley , chopped
- 1 onion medium , chopped
- 1 quartered tomato roma , lengthwise
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt pepper and
Instructions
- Slice chicken into 5 or 6 pieces each and place in a bowl or ziplock bag
- In a bowl whisk together oil, spices, salt and pepper, pour marinade over chicken, cover and refridgerate 1 to 8 hours
- Preheat oven to 400F
- Cover a baking pan with tinfoil and spread out the chicken pieces
- Roast the chicken for 15 minutes, turning once half way through
- Allow chicken to sit for at least 8 minutes then slice into thin pieces
- Saute pieces in a skillet for 3-4 minutes until the smallest pieces are crisp
- Heat large frying pan on medium
- Add 1 tbsp vegetable oil and garlic and sautee about 2 minutes
- Whisk together lemon juice, cumin and salt then add to pan. Heat for 1 minute
- Stir in lentils until coated
- stir in mint and season with pepper
- Toss parsley and onions with dressing.