Description
A flavorful Middle Eastern-inspired chicken dish featuring tender marinated chicken (kawarma-style) served with a bright lemon herb sauce, garlic, and shallots.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- For the Lemon Herb Sauce:
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt to taste
Instructions
- In a bowl, toss sliced chicken thighs with olive oil, minced garlic, cumin, coriander, cinnamon, salt, and pepper. Let marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add sliced shallots and cook until softened, about 2 minutes.
- Prepare the lemon herb sauce: In a small bowl, whisk together lemon juice, parsley, mint, minced garlic, olive oil, and salt.
- Return chicken to the skillet with shallots. Pour the lemon herb sauce over the chicken and toss to coat. Cook for 1-2 minutes until heated through.
- Serve immediately, garnished with additional fresh herbs if desired.
Notes
This dish pairs well with rice, flatbread, or a simple salad. For extra flavor, you can add a pinch of sumac to the sauce.
Nutrition
- Calories: 380 kcal
- Sugar: 3 g
- Fat: 24 g
- Carbohydrates: 8 g
- Protein: 32 g