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Cast Iron Skillet Seared Shawarma Chicken w/ Za'atar Roasted Carrots & Pomegranate Sumac Greens
- 6 boneless skinless chicken thighs
- 6 carrots
- 6-8 ounces of baby arugula or other mixed salad greens
- 3 tablespoons olive oil
- 1 teaspoon of high smoke point oil (grapeseed, soy, or peanut)
- 1 teaspoon of pomegranate molasses
- 1 teaspoon of red wine vinegar
- ¼ teaspoon of grainy mustard
- 1 whole lemon cut into slices for seasoning
- 2 tablespoons of Gneiss shawarma spice
- 1 tablespoon of Gneiss cumin (crushed/ground)
- 1-2 tablespoons of Gneiss za’atar
- Bamboo skewers (about 6” long)
- ¼ teaspoon of Gneiss sumac
- Salt and pepper
Take six medium carrots and cut them into oblong pieces about ¼” thick.
Season carrots with oil, salt and pepper, and ground cumin seeds and place in a cast iron pan or baking sheet.
Roast in a 450ºF oven for about 30 minutes, stirring occasionally.
Allow carrots to cool in the pan and sprinkle with za’atar.
Combine the olive oil, pomegranate molasses, vinegar, mustard, sumac, salt and pepper in a salad bowl and mix.
Add lettuce of your choice (we suggest baby arugula).
Cut six boneless, skinless chicken thighs into 1” by 1” pieces and array them on 8 skewers.
Sprinkle them with salt to taste and dust with shawarma spice on both sides.
Turn the oven to broil and heat a cast iron skillet under the broiler for several minutes.
Add the high temp oil to the skillet before heating under the broiler.
TIP: when the oil just starts to smoke, the skillet is hot enough to sear the chicken.
When the pan is lightly smoking, remove it from the broiler and add four skewers.
Place back under the broiler and cook for 3 minutes before flipping and cooking another 3 minutes.
Repeat with the last set of four skewers.
Place dressed salad on a plate and top with carrots. Serve the skewer to the side of the salad with a lemon for seasoning.