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 pounds boneless, skinless chicken thighs

2 tablespoons ground cumin

2 tablespoons ground coriander

8 cloves minced garlic cloves

2 teaspoons kosher salt

6 tablespoons olive oil

¼ teaspoon cayenne

2 teaspoon turmeric

1 teaspoon ground ginger

1 teaspoon ground black pepper

2 teaspoon allspice

2 large tomatoes, diced

1 English cucumber

½ medium red onion

1 red bell pepper

1 yellow bell pepper

½ cup fresh herbs (parsley, mint, cilantro)

1/3 cup Litehouse Organic Lemon Herb dressing

Naan bread or rice to serve


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.

Preheat grill to medium high heat. Cook chicken until internal temperature reaches 165 degrees F. Alternatively, cook chicken in the broiler.

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.

Serve the salad alongside of the chicken and naan bread or rice if desired.