Shawarma Spiced Chicken Shirazi Salad

What You'll Need

For the Chicken

• 1 lb ROC boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and freshly cracked black pepper

Shawarma Seasoning

• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground coriander
• ½ tsp turmeric
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional)

For the Shirazi Salad

• 2 cups arugula
• 1 English cucumber, diced
• 2 Roma tomatoes, diced
• 2 green onions, thinly sliced
• ¼ cup fresh cilantro, chopped
• Zest of 1 lemon

Lemon Dressing

• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

For Serving

• ½ cup roasted red pepper hummus
• 4 warm pita breads
• Extra lemon wedges

Let's Cook

1. Prepare the Chicken

Butterfly the chicken breasts if needed, then place between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each piece to about ¼-inch thick. Pat dry. Brush with olive oil. Season both sides generously with: shawarma seasoning, salt, and black pepper.

2. Cook the Chicken

Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Cook the chicken for 3–4 minutes per side, or until beautifully browned and the internal temperature reaches 165°F. Transfer to a plate and loosely tent with foil while preparing the salad.

3. Make the Shirazi Salad

In a large bowl combine: arugula, cucumber, tomatoes, green onions, and cilantro. Whisk together the lemon juice, olive oil, lemon zest, salt, and pepper. Pour over the vegetables and toss until evenly coated.

4. Warm the Pita

Warm the pita on a grill, skillet, or in a 350°F oven for 2–3 minutes until soft and lightly toasted.

5. Assemble

Spread a generous spoonful of roasted red pepper hummus onto each plate. Lay the shawarma chicken alongside the hummus. Pile the fresh Shirazi salad next to the chicken. Serve with warm pita and fresh lemon wedges.