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Ingredients
  • subheading: For the Chicken Shawarma:
  • ¾ tablespoon  ground cumin
  • ¾ tablespoon  turmeric powder
  • ¾ tablespoon  ground coriander
  • ¾ tablespoon garlic powder
  • ¾ tablespoon  paprika
  • ½ teaspoon ground cloves
  • ½ teaspoon cayenne pepper, more if you prefer
  • Salt
  • 8 boneless, skinless chicken thighs
  • 1 large onion, thinly sliced
  • 1 large lemon, juice of
  • ⅓ cup extra virgin olive oil ( Private Reserve Greek EVOO)
  • subheading: For the Salad:
  • 8 oz baby arugula
  • 2 to 3 Roma tomatoes, diced
  • 1 English cucumber, diced
  • ¼ red onion, thinly sliced
  • Juice of 1 lemon
  • Extra Virgin Olive Oil (Private Reserve or Early Harvest Greek EVOO)
  • 1 garlic clove minced
  • Salt and pepper
  • Sumac (about ½ teaspoon to 1 teaspoon sumac)
  • subheading: To serve (optional):
  • A side of hummus, tzatziki, tahini, or baba ganoush
Steps
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