Chicken Shawarma Naan Salad with Sweet Potato Fries.
This is more of a salad/flatbread/naan situation topped with EPIC ingredients.
Foto: Half Baked HarvestIngredients
- 1 pound boneless skinless chicken breasts or thighs (cut into bite size chunks)
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt + pepper
- juice of 1 lemon
- 2 cloves garlic (minced or grated)
- pinch of crushed red pepper flakes
- 1/4 cup olive oil
- 2 sweet potatoes (cut into matchsticks)
- 2 tablespoons olive oil
- kosher salt and black pepper
- 4 fresh naan
- 8 ounces homemade or store-bought hummus
- 1 -2 heads romain lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 2 persian cucumbers (sliced)
- 1 avocado (sliced)
- 8 ounces feta cheese (crumbled)
- fresh micro greens (parsley + mint, for serving)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- juice of 1 lemon
- 1 chipotle pepper adobo (finely chopped)
Steps
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
Meanwhile, preheat the oven to 425 degrees F.
Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.
Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade.
Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to 12 minutes total. Transfer skewers to plate.
To assemble the salads, spread each piece of naan with hummus. Top with lettuce, tomatoes, cucumbers, sliced avocado, feta cheese and chicken skewers. Garnish with parsley + mint and a drizzle of the chipotle tahini (recipe below). EAT! :)
Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt.
Loading comments...