Chicken shawarma with zucchini tzatziki
Ingredients
For the zucchini tzatziki:
finely diced zucchini
Kosher salt
Extra-virgin olive oil
Greek yogurt
fresh lemon juice
garlic, minced
fresh mint leaves, chopped
For the salad:
6-ounce skinless boneless chicken breast, paillard
Kosher salt
Freshly ground black pepper
ras el hanout (store-bought or homemade)
Extra-virgin olive oil
zucchini, peeled into thin strips
savoy cabbage, thinly sliced
cherry tomatoes, halved
mint leaves, packed
whole wheat pitas
Directions
Step 1
Make the tzatziki: Toss zucchini in a small bowl with a pinch of salt. Let sit for five minutes, then firmly squeeze between paper towels to release excess water and drain. Combine the zucchini with 3 tablespoons olive oil and the remaining tzatziki ingredients. Season with salt, as desired, and store in the fridge until ready to serve.
Step 2
Season the chicken with salt, pepper, and the ras el hanout spice blend. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about 3 to 4 minutes per side, then remove from heat. Slice into thin strips.
Step 3
In a large bowl, combine the zucchini, cabbage, tomatoes, and mint. Add the chicken and tzatziki and toss to combine. Serve with a side of pita.
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