Pasture Raised Chicken Schwarma with Greek Salad and Tzatziki Sauce
Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below!
In my experience, people either love or hate chicken thighs. My mom and sister seem to fall into the latter camp and have an aversion against the flavorful cut. After doing some hunting and experimentation, I have found a delicious dinner using chicken thighs that even they cannot resist! I generally serve the chicken on top of a Greek salad, with a side of tzatziki sauce, hummus, and pita chips, though it would also be great in a pita or served with rice and Greek potatoes. The recipes below are pretty simple and easy, and it makes for a flavorful, healthy lunch or dinner.
Chicken Schwarma (yield: 4 chicken thighs)
½ tbsp cumin
½ tbsp turmeric
½ tbsp ground coriander
½ tbsp garlic powder
½ tbsp paprika
¼ tsp ground cloves
½ tsp cayenne pepper (or omit, if you prefer)
Salt & pepper
4 1915 Farms chicken thighs
1 large white onion, thinly sliced
1 large lemon, juiced
¼ c. extra virgin olive oil
1. In a large bowl, combine the cumin, turmeric, coriander, garlic powder, paprika, and cloves.
2. Pat the chicken thighs dry and season with salt on both sides.
3. Place the chicken in the large bowl with the spices. Toss to coat. Add the sliced onion, the lemon
juice, and olive oil. Toss together to combine. Cover and refrigerate for 3 hours or overnight (or
you can skip this step).
4. Preheat oven to 425°F. Remove chicken from the refrigerator while the oven heats.
5. Line a large rimmed baking sheet with aluminum foil (or oil baking sheet). Spread chicken and
onions in one layer on the pan. Roast for 30-35 minutes (boneless) or 35-40 minutes (bone-in)
minutes, internal temperature reaches 165°F, or until knife pierces thickest part of the thigh and
juices run clear. Remove from oven. Allow chicken to rest and cool for 10 minutes.
6. Once chicken is cool enough to handle, pull chicken meat off bones and shred chicken. Dispose
of bones. Spread shredded chicken back into the pan and return to oven on top rack. Broil for a
2 or 3 minutes to get crispy edges (watching carefully)! Remove from oven.
7. Serve with Greek salad, tzatziki sauce, and hummus, if desired.
Greek Salad (serves 4)
A quick note about extra-virgin olive oil. When cooking, don’t feel like you need to use the fancy stuff – I generally use a decent olive oil when cooking (or a different oil, like grapeseed or canola). With salads or sauces, though, your quality of olive oil can make all the difference. The region can also make a
difference: Tuscan olive oils tend to be a bit more bitter and peppery; Greek olive oils tend to be more buttery and noticeable on the palate; and Spanish varietals, such as Arbequina, have a nice freshness, balanced acidity, and lightness compared to some other varieties. Texas varieties of olive oils are
frequently made with traditionally Spanish olives. (Spanish olives grow well in the Texas terroir and climate.) A few Texas olive oils we love are Texas Hill Country Olive Co. Sola Stella EVOO and Terra Verde EVOO (shop their products here) and Texas Olive Ranch Texas Arbequina EVOO (shop here). Consider
trying their products and supporting Texas producers!
1 head of Lettuce, washed and chopped (romaine and green leaf lettuces work great here)
1 pint of cherry tomatoes, halved
Half of red onion, thinly sliced
English cucumber, cut lengthwise and sliced
1 orange or yellow bell pepper, coarsely chopped
Feta cheese, crumbled or cut into cubes (fresh feta in brine is great for this recipe!)
1/4 c. pitted Kalamata olives, if desired
1/3 c. fresh mint leaves
¼ c. extra-virgin olive oil
3 tbsp red wine vinegar
1 garlic clove, minced
½ tsp dried oregano
¼ tsp Dijon mustard
Salt and pepper, to taste
1. Make the dressing by whisking all the ingredients in a small bowl. Add salt and pepper to taste.
2. Wash all produce and prepare. Add vegetables and olives to a salad bowl and toss to combine.
Drizzle with dressing, add feta and mint, and gently toss.
This is a creamy yogurt and cucumber sauce that goes well with meat and veggies!
1 English cucumber, diced
2 c. Greek yogurt
4-5 garlic cloves, peeled and minced or finely grated
Juice from half a lemon
1 tbsp. extra virgin olive oil
Fresh or dried dill, to taste (I usually use about ¼ tsp. dried)
Salt and pepper, to taste
Mix the cucumber, garlic, lemon juice, olive oil, and lemon juice together in a bowl. Add Greek yogurt and mix. Add dill, salt, and pepper to taste.
Learn more about Lauren below!
If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.