Looking for a flavorful dish that’s both satisfying and gluten free? This Chicken Shawarma with Cucumber Salad is your answer. It’s marinated to perfection and served with a refreshing salad that balances all the spices beautifully. Whether you’re prepping for a family dinner or a casual gathering with friends, this recipe is sure to impress.
Imagine biting into tender, spiced chicken that’s been grilled to juicy perfection, paired with a cool and crunchy cucumber salad. The combination of flavors will take you on a culinary journey to the Middle East without leaving your kitchen. This dish not only offers delicious tastes but also caters to those with dietary restrictions, making it a versatile option for any meal.
A Flavor-Packed Chicken Shawarma with Cucumber Salad
This Chicken Shawarma with Cucumber Salad is a delightful meal featuring marinated chicken that’s grilled until golden brown and served with a fresh cucumber salad for a refreshing crunch. The spices create a warm, aromatic profile, while the salad provides a light and crisp contrast, making it a balanced dish.
The Chicken Shawarma is savory, with hints of garlic, cumin, and coriander, while the cucumber salad adds a refreshing and tangy element, complementing the rich flavors beautifully.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 medium cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon feta cheese crumbled (optional)
Instructions
- Prepare the Marinade: In a bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper. Mix well.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until fully cooked and juices run clear. Let the chicken rest for a few minutes before slicing.
- Make the Cucumber Salad: In a bowl, combine diced cucumber, cherry tomatoes, red onion, parsley, red wine vinegar, and feta cheese (if using). Toss gently to combine.
- Serve: Plate the sliced chicken shawarma and serve with the cucumber salad on the side. Enjoy your delicious and gluten free meal!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 25g
- Carbohydrates: 10g
