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Chicken Shawarma on Minty Lentils with Parsley and Onion Salad

Course Main Course
Cuisine Arabic
Prep Time 11 minutes
Cook Time 25 minutes
Total Time 36 minutes
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.