# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 0.5 tsp ground cinnamon
08 - 0.5 tsp ground black pepper
09 - 1 tsp salt
10 - 2 garlic cloves, minced
11 - juice of 1 lemon
→ Salad
12 - 1 large cucumber, diced
13 - 2 medium tomatoes, diced
14 - 1 small red onion, thinly sliced
15 - 3.5 oz mixed salad greens
16 - 2 tbsp fresh parsley, chopped
→ Yogurt Dressing
17 - 7 oz plain Greek yogurt
18 - 1 tbsp olive oil
19 - juice of 0.5 lemon
20 - 1 garlic clove, minced
21 - 0.5 tsp ground cumin
22 - salt and pepper to taste
# Directions:
01 - In a mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix thoroughly until spices are fully incorporated.
02 - Add chicken pieces to the marinade and toss to coat evenly. Allow to marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
03 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until cooked through with light charring. Remove from heat and rest for 5 minutes, then slice thinly.
04 - In a large mixing bowl, combine diced cucumber, diced tomatoes, sliced red onion, salad greens, and chopped parsley.
05 - In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and well combined.
06 - Divide salad mixture among serving plates, top with sliced shawarma chicken, and drizzle generously with yogurt dressing.
