Chicken Shawarma with Israeli Salad

Serves 4 | Finish in 1 hour 30 mintues plus

Your favorite middle-eastern flavors in the form of a delicious well rounded New Year's approved dinner!


  • 2 lb. organic boneless, skinless Chicken Thighs
  • 2 tbsp. Organic Ground Cumin
  • 2 tbsp. Organic Ground Coriander
  • 8 Organic Garlic Cloves, minced
  • 2 tsp. Salt
  • 6 tbsp. Olive Oil
  • ¼ tsp. Organic Cayenne
  • 2 tsp. Organic Turmeric
  • 1 tsp. Organic Ground Ginger
  • 1 tsp. Ground Black Pepper
  • 2 tsp. Allspice
  • 2 large Organic Tomatoes, diced
  • 1 Organic English Cucumber
  • ½ medium Organic Red Onion
  • 1 Organic Red Bell Pepper
  • 1 Organic Yellow Bell Pepper
  • ½ c. Organic Fresh Herbs (parsley, mint, cilantro)
  • 1/3 c. Litehouse® Organic Lemon Herb Dressing
  • Organic Naan bread or Organic Rice, to serve


  1. Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make a paste. Rub chicken on all sides with the marinade and let sit for at least 1 hour or up to 24 hours.
  2. Preheat grill to medium high heat. Cook chicken until internal temperature reaches 165°F. Alternatively, cook chicken in the broiler.
  3. Prepare the salad by chopping the cucumber, onion, red and yellow pepper and herbs into a very small fine dice. Add in the diced tomatoes and the dressing. Toss to combine.
  4. Serve the salad alongside of the chicken and naan bread or rice if desired.