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We had a fun time experimenting with ways to cook this chicken as real-deal shawarma (using a homemade rotisserie consisting of skewers and a huge onion) but the truth is, it’s so much easier and quicker to just grill the chicken the easy way. If you’re more of a hobbyist than I am and have a rotating rotisserie for your grill, more power to you! This recipe is super easy and customizable, perfect for a crowd, a regular weeknight dinner, or company.
2 pounds (910 grams) dark chicken cutlets
2 tablespoons shawarma seasoning, such as Pereg
1 tablespoon oil, plus more for eggplant
1 eggplant
8 ounces (225 grams) mixed greens or lettuce of choice
1/2 cup shredded red cabbage
1/4 cup Gefen Olives, roughly chopped
1/4 red onion, sliced thinly
2 Persian cucumbers, diced
2 small tomatoes, diced
1/2 cup Gefen Organic Chickpeas
1 teaspoon sumac or lemon juice
1 teaspoon salt, plus more for eggplant
1/3 cup techinah
Marinate chicken in shawarma seasoning and one tablespoon oil for 30 minutes or overnight.
Slice eggplant into 1/2-inch half-moons and salt both sides. Allow to sit for up to 30 minutes, then pat dry. Drizzle with oil.
Preheat grill to medium-high. Grill chicken and eggplant until well-browned, about 10 minutes per side for each. Remove and slice chicken.
Assemble salad platter with remaining vegetables. Season all vegetables with sumac or lemon juice and salt. Add chicken and eggplant to the platter, then drizzle with techinah.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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