Grilled Chicken Shawarma Salad Recipe

Grilled Chicken Shawarma Salad

The complex flavors of the Middle East are simple to enjoy when pairing this marinade with chicken, summer squash, peppers and onions. Add pita bread and a few olives for a simply delicious meal.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 boneless skinless chicken breasts (1 lb.), cut in half
  • 1⁄4 cup Private Selection™ Middle Eastern Inspired Shawarma Marinade
  • Vegetable oil
  • 2 medium zucchini, cut into ½” diagonal slices
  • 1 medium red bell pepper, cut into 1” strips
  • 4 slices red onion, cut ¼” thick
  • 1 lemon cut lengthwise into 4 wedges
  • 3⁄4 cup plain yogurt
  • 1 tablespoon fresh mint, chopped
  • 1⁄4 teaspoon Ground Cumin Seed
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 6 cups Romaine lettuce, cut or torn into 1” pieces
  • Additional Private Selection™ Middle Eastern Inspired Shawarma Marinade

Directions

  • In gallon size resealable bag, coat chicken pieces in the ¼ cup marinade. Seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
  • Heat grill for direct heat. Brush grill with vegetable oil. Place chicken, zucchini, pepper, onion and lemon on grill rack. Cover and grill over medium heat 8 to 10 minutes, turning occasionally, until thermometer inserted in center of chicken is 165°F and vegetables are tender. (Remove vegetables from grill and keep warm if they cook faster than chicken.)
  • Meanwhile, in small bowl, stir together yogurt, mint, cumin, salt and pepper. In large bowl, toss yogurt mixture with romaine. Divide among 4 dinner plates.
  • Slice chicken into ¼” slices. Divide chicken and vegetables over romaine. Garnish with grilled lemon wedge and additional marinade.

Serves: 4

Ingredients

  • 2 boneless skinless chicken breasts (1 lb.), cut in half
  • 1⁄4 cup Private Selection™ Middle Eastern Inspired Shawarma Marinade
  • Vegetable oil
  • 2 medium zucchini, cut into ½” diagonal slices
  • 1 medium red bell pepper, cut into 1” strips
  • 4 slices red onion, cut ¼” thick
  • 1 lemon cut lengthwise into 4 wedges
  • 3⁄4 cup plain yogurt
  • 1 tablespoon fresh mint, chopped
  • 1⁄4 teaspoon Ground Cumin Seed
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 6 cups Romaine lettuce, cut or torn into 1” pieces
  • Additional Private Selection™ Middle Eastern Inspired Shawarma Marinade

Directions

  • In gallon size resealable bag, coat chicken pieces in the ¼ cup marinade. Seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
  • Heat grill for direct heat. Brush grill with vegetable oil. Place chicken, zucchini, pepper, onion and lemon on grill rack. Cover and grill over medium heat 8 to 10 minutes, turning occasionally, until thermometer inserted in center of chicken is 165°F and vegetables are tender. (Remove vegetables from grill and keep warm if they cook faster than chicken.)
  • Meanwhile, in small bowl, stir together yogurt, mint, cumin, salt and pepper. In large bowl, toss yogurt mixture with romaine. Divide among 4 dinner plates.
  • Slice chicken into ¼” slices. Divide chicken and vegetables over romaine. Garnish with grilled lemon wedge and additional marinade.
Nutrition Information
Amount per serving
Sodium490mg
Total Fat2.5g
Saturated Fat0.5g
Protein32g
Cholesterol80mg
Total Carbohydrate25g
Dietary Fiber5g
Sugars19g
Calories240