Thursday, June 3, 2010

Chicken Chawarma and Greek-ish Salad

So I've been staying at my parents a bit while Brad is out of town. They are trying to eat healthy so I made them this yummy, healthy chicken chawarma that I normally put in pita bread, but I made it into a salad for them. I made up this recipe trying to copy the yummy chicken chawarma pita sandwiches we ate in Morocco. I'll admit this isn't really like that chicken thats roasted on a pit outside, but it's still pretty dang good and it's got all the yummy spices. It smells lovely while it bakes!

4-6 chicken breasts
1/4 C white vinegar
1/4 C plain yogurt (I use fat free)
1 Tbs olive oil
1/4-1/2 tsp each: cardamom, coriander, cinnamon, ginger, paprika
a large pinch of each: cumin, allspice, cloves, nutmeg
garlic salt/pepper as desired
In a baking dish mix vinegar, yogurt, 1 Tbs oil, spices, salt and pepper. Add chicken, let marinate at least 2 hrs. Bake chicken in marinade at 350° for 30 min. Slice cooked chicken into thin strips, or keep as a whole breast on the side of the salad.

1/4 C tahini/sesame paste (if you don't have this for making hummus, I'd just leave it out)
1/4 C olive oil
1/3 C plain yogurt
2-3 Tbs lemon juice
1 Tbs red wine vinegar
2 cloves minced garlic
2 Tbs chopped fresh parsley
1/4-1/2 tsp dried oregano
a large pinch sugar
1 tsp garlic salt/ pepper to taste
Just whip these all together and you're good to go, keep it cold in the fridge.

spring lettuce
diced tomato
thin sliced red onion
thin sliced cucumbers
feta cheese
Arrange veggies on a plate, drizzle with the dressing and top with feta cheese. Serve warm chicken chawarma on the side. (or on top like my mom's plate in the pic) :)

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