Chicken Shawarma Naan Salad with Sweet Potato Fries.

This is more of a salad/flatbread/naan situation topped with EPIC ingredients.

👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●baking sheet
●spatula
●pan
●skillet
●bowl
●whisk

📝 Preparation Steps

In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least ⏱️ 1 hour or up to ⏱️ 12 hours.

Meanwhile, preheat the oven to 425 degrees F.

Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for ⏱️ 15-20 minutes, then flip and bake for ⏱️ 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

cup olive oil1/4olive oil2 tablespoonssalt + pepper1 teaspoon

Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade.

Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to ⏱️ 12 minutes total. Transfer skewers to plate.

To assemble the salads, spread each piece of naan with hummus. Top with lettuce, tomatoes, cucumbers, sliced avocado, feta cheese and chicken skewers. Garnish with parsley + mint and a drizzle of the chipotle tahini (recipe below). EAT! :)

fresh naan4avocado (sliced)1feta cheese (crumbled)8 ouncestahini2 tablespoons

Chipotle Tahini

tahini2 tablespoons

Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt.

Nutrition Facts

calories

1411 kcal

fat Content

69 g

serving Size

1 serving

fiber Content

14 g

sugar Content

18 g

sodium Content

1064 mg

protein Content

52 g

cholesterol Content

132 mg

carbohydrate Content

103 g

saturated Fat Content

17 g

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