Skillet Shawarma, Israeli Salad and Hummus

There are many Middle Eastern Version of shawarma, often served with a yogurt sauce. My version is dairy free. Homemade hummus (very easy to make!) and fresh chopped Israeli salad complement the shawarma. I have also made this same recipe using skinless, boneless chicken breasts. The chicken breasts have a shorter cooking time than chicken thighs, due to their lower fat content. Adjust the cooking time accordingly.

Servings: 8 | Prep time: 25 min | Cook time: 12 min

INGREDIENTS

Chicken
8 skinless, boneless chicken thighs, cut into cubes
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil

Hummus
1 (15-ounce) can chickpeas
¼ cup tahini
juice of 1 lemon
2 cloves garlic
½ teaspoon kosher salt
¼ teaspoon paprika
½ tablespoon extra virgin olive oil

Israeli Salad
1 English cucumber, diced
2 plum tomatoes, seeded and diced
1 small red onion, finely chopped
¼ cup chopped fresh parsley
juice of 1 lemon
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt

DIRECTIONS

Chicken
Mix together the spices and season the chicken cubes.
Heat the olive oil in a large skillet and cook 5-6 minutes per side.

Hummus Mix the chickpeas, tahini, lemon juice, garlic and salt in a food processor.
Before serving, sprinkle with paprika and drizzle with olive oil.

Israeli Salad
Mix the cucumbers, tomatoes, onions, and parsley in a medium bowl.
Whisk together the lemon juice, olive oil and salt and pepper. Pour over the vegetables and toss together.