Mediterranean-Inspired Paleo Turkish Lunch: Grilled Chicken Shawarma Bowls with Zesty Cucumber Salad and Tangy Lemon Herb Dressing

Allergens

None

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• Salt and pepper, to taste
• 2 cups thinly sliced English cucumber
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• For the Dressing:
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large resealable plastic bag or shallow dish, whisk together 1/2 cup of olive oil, 3 tablespoons of lemon juice, minced garlic, cumin, smoked paprika, coriander, allspice, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are evenly coated. Refrigerate for at least 1 hour or up to overnight.
2. In a large mixing bowl, combine thinly sliced cucumber, cherry tomatoes, red onion, parsley, cilantro, and mint. Toss with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Set aside.
3. Heat a grill or grill pan over medium high heat. Remove chicken from marinade and discard marinade. Grill chicken for 6 8 minutes per side or until cooked through and internal temperature reaches 165°F (74°C). Allow to rest for a few minutes, then slice into strips.
4. To assemble the bowls, divide cucumber salad among two serving dishes. Top with sliced chicken, drizzle with the lemon herb dressing, and serve immediately.

Chef’s Insight

The key to this dish is the balance of flavors and textures, so don't be afraid to adjust seasonings to your taste.

Notes

For best results, use fresh ingredients and high-quality olive oil.