Chicken Shawarma Mediterranean Salad (Pita Jungle Copycat)
Chicken Shawarma Mediterranean Salad - flavorful juicy chicken, grilled to perfection on top a crunchy super chopped salad for flavor in every single bite! Gluten Free
Servings 8
Ingredients
Shawarma Chicken Marinade Ingredients
- 3 cloves garlic minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cardamom
- ¼ teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 teaspoon sumac
- 2 teaspoons Frontier Real Salt
- 1 tablespoon lemon juice
- ¼ cup avocado oil
- 2 pounds chicken breasts or thighs I used 2 chicken breasts and 2 thighs from Butcher Box Pita Jungle (copycat) Mediterranean Salad
Mediterranean Salad Ingredients
- 3 roasted red peppers drained and chopped
- ¼ chopped medium red onion
- 2 tablespoons chopped cilantro or garnish with cilantro
- 4-5 Persian cucumbers sliced
- 1/3 cup crumbled feta + more for garnish
- ½ cup golden raisins feel free to sub regular raisins
- ½ cup almond slivers or pine nuts
- 5 cups tabbouleh feel free to purchase or use my recipe for gluten free quinoa Tabbouleh
- 2 teaspoons lemon juice
- 1 teaspoon sumac
- salt to taste
- 2 12 ounce bags Romaine Lettuce
Instructions
Directions:
- Mix marinade ingredients (everything except chicken) in a small bowl. Add chicken and marinade in a large gallon size zip lock bag. Massage the marinade into the chicken to ensure its thoroughly coated. Leave it in the refrigerator to marinate for at least 24 hours.
- Preheat grill to 500F and grill chicken until it is cooked all the way through and reaches an internal temperature of 165F. The chicken will stick to the grill if you flip to early so wait at least 5-10 minutes before flipping.
- To make the salad: First prep and chop everything that needs to be prepped and chop (red peppers, onion, cilantro, cucumbers) adding to a large bowl as you go. Add in feta, raisins, almonds, tabbouleh, lemon juice and sumac. Toss and taste. Add salt, lemon juice, and pepper to taste.
- Option to cut up chicken and toss it with the salad or serve it on top.
- What I suggest is serving this salad with a bed of romaine lettuce on the bottom, topped with your tossed salad mixture. Otherwise, if you toss the romaine with the rest of the salad it will get soggy if you don’t serve it right away!
- Garnish with additional feta, almond slivers, and cilantro.
Notes
Notes:
- Feel free to use more red onion, I just don’t like it that much!
- If you find it needs more moisture add more lemon juice or some of the juice from the red pepper jar. We found that with the lemon juice, veggies, tabbouleh, and red peppers it was plenty juicy and did not need a dressing (just like the actual Pita Jungle version.)