I would make these Greek Bowls every single night if I could! Mediterranean food has to be my favorite genre of food, it’s just soooo fresh and delish!!! 🥒 Like… the flavors of this chicken shawarma, crispy lemony potatoes, fresh veggies, yummy dips and feta cheese. Dead. Im in heaven. I’m definitely a regular at Cava so I decided to save some money and just start making these at home 😬 They’re so easy to throw together and perfect for meal prepping.
Another note, I have PERFECTED my chicken shawarma recipe. It’s so good you guys- A MUST!!
In the bowl is Bowl is romaine lettuce, orzo with lemon juice, feta cheese, salt & pepper, sliced cucumbers, tomatoes, eggplant hummus, tzatziki, harissa paste and feta cheese.
Crispy Chicken Shwarma
- 1 lb chicken thighs
- 2 cloves garlic minced
- 1 lemon juiced
- 2 tsp coriander
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1/4 tsp cayenne
- avocado oil
In a large bag or Tupperware, combine the chicken with the lemon, garlic, avocado oil and all the seasonings. Make sure the chicken is well coated. Refrigerate for up to 24 hours to marinate (at least give it 2 hours to marinate before cooking).
Preheat oven to 425 degrees.
Add your chicken to a sheet pan and cook for about 25-35 minutes or until cooked through. Cooking time will depend on the thickness of your chicken thighs.
Serve with a Greek salad or make a bowl with rice, greens, fresh crunchy veggies, and your favorite Mediterranean sauces.
To make the chicken extra crispy, sear on a cast iron pan for 2 minutes each side over high heat then bake for an additional 20 minutes.
You can use chicken breasts as well, however the thighs will be more juicy!