Chicken Shawarma
Baharat-spiced chicken bowls with tomato-cucumber salad, hummus, and sumac onions.
main
Servings: 2
Ingredients
- 1shallot
- 1plum tomato
- 1cucumber
- 1 ozKalamata olives
- ¼ ozsumac
- 10 ozpkg chicken breast strips
- ¼ ozbaharat spice blend
- 4(2 oz) hummus
- 2Mediterranean pitas (or white pita)
- 1shallot, thinly sliced
- 1plum tomato, diced
- 1cucumber, diced
- 1 ozKalamata olives, pitted & halved
- ¼ ozsumac
- 1 tbspred wine vinegar (or white wine vinegar)
- 1 tbspolive oil
- Kosher salt & ground pepper, to taste
- 1 tbspolive oil (for skillet)
- ½ tspsalt
- ½ tsppepper
Instructions
- Thinly slice shallot. Cut tomato into ½-inch pieces. Peel cucumber, quarter lengthwise and remove seeds; cut into ½-inch pieces. Remove any pits from olives, if necessary. Cut in half, if desired.
- In a small bowl, combine shallots, half of the sumac, 2 teaspoons each of vinegar and oil, and ¼ teaspoon salt. Use your hands to massage (squeezing) into the mix. Set aside to marinate until ready to serve.
- Into a medium bowl, finely grate 1 medium garlic clove. Add tomatoes, cucumbers, 1 tablespoon oil, and 2 teaspoons vinegar. Season to taste with salt and pepper; mix well. Set aside until ready to serve.
- Pat chicken dry. Toss in a medium bowl with half of the baharat spice blend, 1 teaspoon oil, ½ teaspoon salt, and a couple grinds of pepper.
- Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and cook until cooked through, about 2 minutes more.
- Preheat broiler with a rack in the upper third. Lightly oil a rimmed baking sheet. Place on a rimmed baking sheet. Broil on upper oven rack until browned in spots and warmed through, 1–2 minutes per side (watch closely as broilers vary). Cut into quarters.
- Divide hummus between bowls. Top with chicken, salad, shallots, and olives. Drizzle with oil; serve with pita.