I shared this dinner on my instagram a few days ago, and you guys went nuts for it! I mean this spread looks amazing right?
I don't know about you but I miss eating at restaurants SO BADLY. So I've been trying to recreate the restaurant experience at home. How? Cocktails, appetizers, placements or a table cloth, cloth napkins and dessert. Sounds like a lot of work I know, but it doesn't have to be!
I typically shop at Trader Joes, and one item I always pick up is their pre-marinated Chicken Shawarma thighs. We eat it as tacos, as flat breads, I've even made nachos out of it! If you don't have a Trader Joes near you, pick up these spices next time you hit the store and make your own spice mix and DIY. This season works great on shrimp, tofu or cauliflower! Don't be afraid to mix it up!
I make the feta dip ahead of time, set aside some for serving and munch on the rest of it while the chicken is cooking.
1 tbsp ground cumin
1 tbsp turmeric powder
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper, more if you prefer
1.5 pounds boneless, skinless chicken thighs or breasts
zest & juice of 1 large lemon
2-3 tbsp extra virgin olive oil
Mediterranean Flatbread, lavash or tortillas to serve OR serve over slaw or cauliflower rice for a low carb option.
Mix together all spices in a small jar, add a few pinches of salt and taste.
Add chicken to a shallow baking dish.
Coat with olive oil, add zest & juice of lemon.
Add about 1/2 of spice mixture and massage into chicken.
Cover and let marinate for 30 minutes to overnight.
Grill, bake or pan cook chicken for 20-25 minutes until it reaches an internal temp of 165 degrees F.
Move to a cutting board and let rest for 2-3 minutes. Cut into strips.
To serve, add a dollop of whipped feta dip to a flat bread or tortilla, add a few strips of chicken, and top with green goddess slaw.
Green Goddess Slaw
2 cups shredded cabbage
1 cup sliced radishes and or carrots
1/4 cup green goddess dressing
additional feta for garnish if desired.
Toss cabbage, radishes and carrots with green goddess dressing. Set aside until ready to serve.
Whipped Feta Dip
2-oz block feta cheese
1 cup low fat greek yogurt
Zest & juice from 1 lemon (about 1 teaspoon, packed)
1 small clove garlic, chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, plus more for serving
olive oil for drizzling (optional)
celery, carrot sticks, cucumbers, cherry tomatoes for dipping.
Add feta, greek yogurt, lemon zest and juice, garlic to food processor or blender.
Blend until smooth
Transfer to a serving dish, add fresh ground pepper, red pepper flakes, parsley and a drizzle of olive oil if desired.
Refrigerate until ready to serve.
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