Serves: 4

INGREDIENTS

Kebabs:
1-pound boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil, plus additional for greasing
1/2 lemon, juiced
2 cloves garlic, minced or grated
1 (1-inch piece) fresh ginger, peeled and grated
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons sweet paprika
Pinch red chili flake, if desired
Pinch ground allspice or cinnamon
2 tablespoons parsley, finely chopped
2 red bell peppers, stemmed, seeded and cut into 1-inch squares
1 large red onion, cut into 3/4-inch thick wedges
Kosher salt and freshly ground black pepper, to taste

Salad:
2 heads romaine, cored and chopped
1/3 cup parsley leaves
1/3 cup mint leaves, torn if large
1/3 cup dill fronds
1/3 cup scallions, thinly sliced
1/3 cup extra-virgin olive oil
1 lemon, juiced
2 teaspoons honey
1 clove garlic, minced
1 teaspoon dried oregano or 1 teaspoon fresh oregano
Kosher salt, to taste

Dill and Garlic Yogurt Sauce:
1 cup low-fat plain Greek yogurt
2 cloves garlic, minced or grated
1 lemon, juice (plus 1 teaspoon zest if desired)
2 tablespoons parsley, finely chopped
2 tablespoons dill, chopped
Kosher salt, to taste

INSTRUCTIONS

Prepare the chicken breasts. Cut the chicken breasts into 1-inch thick "square" logs like tenders. Then crosswise thinly slice into slices a little larger than ¼-inch thick (mimicking the texture of shawarma). Once cut, place the chicken into a large resealable bag.

In a small bowl whisk together the olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, chili flake, allspice or cinnamon and parsley. Season with salt and pepper. Pour ¾ of the marinade over the chicken, seal the bag and massage to coat. Allow to marinate for at least 30 minutes but preferably a couple of hours up to overnight.

Meanwhile, prepare the Dill and Garlic Yogurt Sauce: In a small bowl stir together the Greek yogurt, garlic, lemon zest (if using), lemon juice, parsley and dill. Season with salt. Place in the refrigerator covered to chill until ready to serve.

When ready to grill, lightly grease the grill with oil and preheat the grill or grill pan to medium-high heat. Toss the red onion and bell pepper in a medium bowl with the reserved marinade. Thread several marinated chicken pieces onto a skewer, place a couple of pieces of bell pepper and onion in between stacks of chicken. Repeat with remaining chicken and vegetables to make 4 to 5 skewers. Place the skewers onto the grill and allow to char about 4 minutes per side, for a total of 15 to 18 minutes, until the chicken registers 165ºF on a meat thermometer. The vegetables should be charred and crisp-tender.

To bake in the oven: Preheat the oven to 425ºF. Place the skewers onto a baking sheet and roast for 15 to 20 minutes, rotating halfway through, until 165ºF on a meat thermometer and veggies are crisp-tender.

Meanwhile prepare the salad: To a large bowl add the romaine, parsley, mint, dill and scallions. In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, and oregano. Season with salt and pepper. Dress the salad right before serving by drizzling the dressing around the rim of the bowl and tossing gently to coat.

Serve the chicken and veggie kebabs over the salad with the Dill and Garlic Yogurt Sauce on the side.