Aromatic shawarma-spiced chicken thighs are perfect for grilling and catching all that smoky BBQ flavour. A Levantine-inspired fattoush salad with crispy, crunchy pita chips, fresh veggies and a bright lemony dressing brings layer of texture and flavour to the table. What more could you ask for in a summer dinner?
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Shawarma Spice Blend
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 450°F over medium-high heat. Brush pitas all over with 1 tsp oil (dbl for 4 ppl), then season with salt and pepper. Set aside. Pat chicken dry with paper towels. Add chicken, 1/2 tbsp oil (dbl for 4 ppl) and Shawarma Spice Blend to a medium bowl. Season with 1/4 tsp salt (dbl for 4 ppl) and pepper, then toss to coat.
Add chicken to one side of the grill. Close lid and grill until cooked through, 6-8 min per side.** Transfer to an unlined baking sheet and cover to keep warm.
When chicken is almost done, add pitas to the other side of the grill. (NOTE: Grill in batches for 4 ppl, if needed.) Close lid and grill until pitas are heated through and grill marks form, 1-2 min per side. (TIP: Keep an eye on pitas so they don't burn!)Transfer pitas to the baking sheet with chicken.
Meanwhile, juice half the lemon (whole lemon for 4 ppl) into a large bowl. Cut any remaining lemon into wedges. Whisk 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) into the bowl with lemon juice. Set aside. Halve cucumbers lengthwise, then cut into 1/2-inch half-moons. Cut tomato into 1/2-inch pieces. Roughly chop spinach. Roughly chop olives. Add spinach, olives, tomatoes and cucumbers to the bowl with dressing, then toss to combine.
Cut pitas into 1/2-inch pieces. Add pita chips to salad. Season with salt and pepper, to taste, then toss to combine. Slice chicken. Divide salad between plates. Top with chicken. Squeeze a lemon wedge over top, if desired.