Chicken Shawarma Fattoush

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cloves garlic cloves, minced
• 2 pieces pita bread
• 4 cups romaine lettuce, chopped
• 1.5 cups cherry tomatoes, halved
• 1 medium English cucumber, diced
• 1 medium red bell pepper, diced
• ½ medium red onion, thinly sliced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic clove, minced
• ½ teaspoon sumac
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Pat two 10-ounce boneless skinless chicken breasts completely dry with paper towels. Slice each breast horizontally into two thin cutlets about 1/4-inch thick — removing moisture and creating thinner pieces ensures faster, even cooking and better browning.

2. 2

   In a small bowl, combine 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 1 teaspoon smoked paprika, 0.5 teaspoon ground turmeric, 0.25 teaspoon ground cinnamon, 1 teaspoon kosher salt, 0.5 teaspoon black pepper, and 3 minced garlic cloves. Whisk until fully combined — the spices should be evenly distributed and the marinade should smell fragrant and warm.

3. 3

   Place the four chicken cutlets on a large plate or in a shallow bowl. Pour the marinade over them and use your hands to coat each piece thoroughly on both sides. Let sit at room temperature for 15 minutes while you prepare everything else — this allows the flavors to begin penetrating the chicken.

4. 4

   Preheat your oven to 400°F. Using a pastry brush or your fingers, very lightly brush both sides of 2 pieces of pita bread with a tiny amount of olive oil — just enough to barely coat. Using a sharp knife or pizza cutter, cut each pita into 8 wedges, then spread them in a single layer on a baking sheet.

5. 5

   Bake the pita chips for 8-10 minutes, until they're light golden and crisp throughout. They should sound hollow and papery when you snap one — don't let them darken to deep brown or they'll taste burnt. Remove and set aside on a paper towel.

6. 6

   While the pita chips bake, make the dressing: whisk together 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 0.5 teaspoon sumac, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper in a small bowl. The dressing should smell bright and lemony with a subtle floral note from the sumac.

7. 7

   Set a 12-inch stainless steel or cast iron skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact — the pan needs to be very hot to create a flavorful, golden crust on the chicken.

8. 8

   Working in batches to avoid crowding, carefully lay the marinated chicken cutlets into the hot skillet — you should hear an immediate sizzle. Cook for 3-4 minutes on the first side without moving them, until golden brown and caramelized. Flip each piece and cook for another 2-3 minutes on the second side until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part.

9. 9

   Transfer the cooked chicken to a cutting board and rest for 3-4 minutes — the internal temperature will climb slightly during this time. Once rested, slice each piece into 0.5-inch-wide strips on the bias against the grain for maximum tenderness.

10. 10

    In a large bowl, combine 4 cups chopped romaine lettuce, 1.5 cups halved cherry tomatoes, 1 diced medium English cucumber, 1 diced medium red bell pepper, 0.5 medium thinly sliced red onion, 0.5 cup chopped fresh parsley, and 0.25 cup chopped fresh mint. Drizzle with the prepared dressing and toss gently until all vegetables are evenly coated.

11. 11

    Divide the dressed salad between two plates or bowls. Top each portion with half the warm sliced shawarma chicken, then scatter half the warm pita chips over and around the salad. Serve immediately while the chicken is still warm and the pita chips are still crispy — the contrast between the warm, spiced chicken and the cool, fresh salad is what makes this dish special.

Tools you’ll need

• paper towels
• sharp knife
• small mixing bowl
• whisk
• large plate or shallow bowl
• pastry brush
• pizza cutter or knife
• baking sheet
• oven
• instant-read thermometer
• 12-inch cast iron skillet or stainless steel skillet
• cutting board
• large mixing bowl

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