Middle Eastern Chicken with Tomato Salad & Garlic Sauce
If you’re looking for an easy summer recipe you’ll want on repeat, that delivers on serious flavor, this is it. You can easily grill these, or if you dont have a BBQ or charcoal grill, you can pop these in your oven or air fryer.
The chicken comes out juicy thanks to the marinade and its paired with a cool garlicky yogurt sauce, a bright tomato salad, and you can serve it over regular rice or over a bed of high-protein Kaizen rice. It’s everything you want in a weeknight meal… or an outdoor BBQ. I used my @kaizenfoodco low-carb rice for 20g of protein and just 6 net carbs per serving but any rice or quinoa works great too.
Here’s how I made it:
1.Cut 2.5 lbs chicken thighs into 1.5-2 inch pieces. Toss with 2 tbsp olive oil, 1 tbsp each of garlic powder, onion powder, paprika, Aleppo pepper,1/4 tsp cinnamon, 3 pinches of salt & pepper, plus 1.5 tbsp tomato paste, 2 tbsp plain yogurt, and juice of 1 lemon. Mix well and marinate for 2-6 hours, or overnight.
2.Skewer the chicken (and onions or peppers if you’d like) and grill over medium-high heat for 12–15 minutes, flipping halfway. You want a nice char and internal temp of 165°F. You can also pop these in the oven at 400F for 35 minutes, or airfare at 400F for 25 mins, flipping midway.
3.For the white Sauce, mix 4 minced garlic cloves, 2 tbsp mayo, 2 tbsp sour cream, juice of ½ lemon, lemon zest, 2 tbsp chopped parsley, salt & pepper. Thin with water if needed.
4.For the tomato Salad, toss half a pint halved cherry tomatoes, 1/3diced red onion, 3 tbsp fresh parsley, 2 tbsp olive oil, 1 tbsp sumac, and a pinch of salt.
5.Then build it up! sppoon your kaizen lowcarb rice, add one or two skewers, pile on the salad, drizzle with garlic sauce, sprinkle fresh parsley and sumac, and enjoy.
ENJOY!
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