Chicken Shawarma on Minty Lentils with Parsley and Onion Salad

It's only fair to share...Pin on PinterestShare on FacebookShare on RedditTweet about this on TwitterEmail this to someoneShare on Yummly

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).
Prep Time11 mins
Cook Time25 mins
Total Time36 mins
Course: Main Course
Cuisine: Arabic
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 and 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 parsley , chopped
  • 1 onion medium , chopped
  • 1 quartered tomato roma , lengthwise
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt and 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.

It's only fair to share...Pin on PinterestShare on FacebookShare on RedditTweet about this on TwitterEmail this to someoneShare on Yummly