Yield: 4
SMF Kitchen
@smfchicken
00:25
Prep
00:20
Cook
00:45
Total Time
Ingredients & Directions
Directions
Grilled Chicken Shawarma & Quinoa Salad
2 tablespoons
Ground cumin
2 tablespoons
Ground coriander
8 cloves
Garlic, minced
2 teaspoons
Kosher salt
6 tablespoons
Olive oil
1/4 teaspoon
Cayenne pepper
2 teaspoons
Turmeric
1 teaspoon
Ground ginger
1 teaspoon
Ground black pepper
2 teaspoons
Ground all spice
2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts or Thighs
Shawarma marinade
Quinoa & veggie salad
1 cup
Dry quinoa
1 1/2 cups
Water
1/2 teaspoon
Kosher salt
1/2
Small red onion, diced small
1/2
Small yellow or red bell pepper, seeded and diced
1
Small zucchini (or half of one larger one), diced small
Salt & pepper, to taste
1/2 cup
Grape or cherry tomatoes, cut into small pieces
Juice of 1 large lemon
2 tablespoons
Avocado or olive oil
1-2 tablespoons
fresh parsley, minced
- Place all marinade ingredients in a bowl and mix well.
- Rub it all over chicken pieces and let marinate for at least 20 minutes, or up to 24 hours in refrigerator.
- When ready to cook chicken, make sure grill is preheated to medium-high.
- While grill is preheating, make quinoa & veggie salad.
- Prepare quinoa for cooking by rinsing under running cold water in a fine mesh strainer until water runs clear; drain & place in a small saucepan.
- Add 1 1/2 cups water & 1/2 teaspoon kosher salt to quinoa in the pan & bring to a boil.
- Continue boiling water & quinoa until all liquid is cooked off (about 10-12 minutes); stir occasionally so quinoa doesn't stick to bottom of pan.
- Remove quinoa from heat & cool.
- Sauté diced onions, peppers and zucchini in a non-stick skillet until onions are translucent, but vegetables are still mostly crunchy/firm.
- Mix sauteed vegetables with quinoa & add chopped tomatoes, stirring to distribute vegetables evenly in quinoa.
- Make the salad dressing by combining lemon juice, oil, salt & pepper, to taste, & parsley.
- Toss quinoa & vegetables with dressing until evenly coated; adjust with additional salt & pepper, if needed; set-aside until chicken is cooked.
- Place chicken on grill grates and cook on both sides, creating nice grilling marks on each side (about 8 minutes per side); move to cooler part of the grill if the pieces of chicken begin to brown too much.
- Enjoy shawarma served over the quinoa salad.
- Also great served with tahini or tzatziki sauce and pita bread.
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Grilled Chicken Shawarma And Quinoa Salad
SMF Kitchen
@smfchicken
Yield: 4
00:25
Prep
00:20
Cook
00:45 Total Time
Ingredients
Directions
Grilled Chicken Shawarma & Quinoa Salad
2 tablespoons
Ground cumin
2 tablespoons
Ground coriander
8 cloves
Garlic, minced
2 teaspoons
Kosher salt
6 tablespoons
Olive oil
1/4 teaspoon
Cayenne pepper
2 teaspoons
Turmeric
1 teaspoon
Ground ginger
1 teaspoon
Ground black pepper
2 teaspoons
Ground all spice
2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts or Thighs
Shawarma marinade
Quinoa & veggie salad
1 cup
Dry quinoa
1 1/2 cups
Water
1/2 teaspoon
Kosher salt
1/2
Small red onion, diced small
1/2
Small yellow or red bell pepper, seeded and diced
1
Small zucchini (or half of one larger one), diced small
Salt & pepper, to taste
1/2 cup
Grape or cherry tomatoes, cut into small pieces
Juice of 1 large lemon
2 tablespoons
Avocado or olive oil
1-2 tablespoons
fresh parsley, minced
- Place all marinade ingredients in a bowl and mix well.
- Rub it all over chicken pieces and let marinate for at least 20 minutes, or up to 24 hours in refrigerator.
- When ready to cook chicken, make sure grill is preheated to medium-high.
- While grill is preheating, make quinoa & veggie salad.
- Prepare quinoa for cooking by rinsing under running cold water in a fine mesh strainer until water runs clear; drain & place in a small saucepan.
- Add 1 1/2 cups water & 1/2 teaspoon kosher salt to quinoa in the pan & bring to a boil.
- Continue boiling water & quinoa until all liquid is cooked off (about 10-12 minutes); stir occasionally so quinoa doesn't stick to bottom of pan.
- Remove quinoa from heat & cool.
- Sauté diced onions, peppers and zucchini in a non-stick skillet until onions are translucent, but vegetables are still mostly crunchy/firm.
- Mix sauteed vegetables with quinoa & add chopped tomatoes, stirring to distribute vegetables evenly in quinoa.
- Make the salad dressing by combining lemon juice, oil, salt & pepper, to taste, & parsley.
- Toss quinoa & vegetables with dressing until evenly coated; adjust with additional salt & pepper, if needed; set-aside until chicken is cooked.
- Place chicken on grill grates and cook on both sides, creating nice grilling marks on each side (about 8 minutes per side); move to cooler part of the grill if the pieces of chicken begin to brown too much.
- Enjoy shawarma served over the quinoa salad.
- Also great served with tahini or tzatziki sauce and pita bread.
