Chicken Shawarma

This is another great recipe from Cook's Country: cookscountry.com/recipes/10840-chicken-shawarma

INGREDIENTS:

1 small head red cabbage (1.5 pounds)

1/2 cup fresh parsley leaves

6 tablespoons extra-virgin olive oil

Kosher salt and pepper

1 cup whole-milk yogurt

2 tablespoons lemon juice

1 lemon

2 garlic cloves, minced

2.5 pounds boneless, skinless chicken thighs

2 teaspoons paprika

2 teaspoons ground cumin

3 plum tomatoes, sliced thin

1/2 English cucumber

Pita bread

DIRECTIONS:

Prep: Core and thinly slice cabbage. Chop parsley and dice cucumber into small pieces. Trim chicken thighs.

Mix cabbage, parsley, 1/4 cup oil, and 1 teaspoon Kosher salt into a bowl. Mix yogurt, lemon juice, garlic, 3/4 teaspoon Kosher salt, and 1/2 teaspoon pepper into a second bowl.

Adjust oven rack 6 inches from broiler and preheat broiler. Line a rimmed baking sheet with aluminum foil and set a wire rack inside the sheet.

Pat chicken dry with paper towels. In a large bowl, combine chicken, paprika, cumin, 2 teaspoons salt, 1/2 teaspoon pepper, and 2 tablespoons olive oil.

Place chicken in single layer on prepared wire rack, smooth sides down. Trim ends and halve lemon. Place lemon halves cut side up on rack. Broil until chicken is well browned and internal temp is at least 175 degrees, 16 to 20 minutes, rotating sheet halfway through broiling. Let rest for 5 minutes.

Slice chicken into thin strips and transfer to platter. Squeeze juice from 1 lemon half over chicken. Squeeze juice from remaining lemon half into cabbage mixture and stir to combine. Transfer cabbage mixture to platter with chicken. Arrange tomatoes and cucumber on platter. Serve with yogurt sauce and warm pita bread.

Creamy Lemon Butter Chicken

This is a recipe from Hello Fresh, which is no longer on their website. It's a family favorite!

Serves: 4

INGREDIENTS:

• Olive oil
• 4 tbsp. butter
• 2 zucchini
• 4 scallions
• 2 lemons
• 2 tbsp Tuscan Heat Spice (can sub Italian seasoning with a dash of cayenne or chili powder)
• 20 oz chicken cutlets (can butterfly chicken breasts and pound to even thickness)
• Israeli couscous (or pearl couscous)
• 4 tsp Better than Bouillon roasted chicken base
• 1/2 cup Panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• Kosher salt
• Fresh ground pepper

DIRECTIONS:

1. Preheat oven to 450 degrees. Slice zucchini into 1/3 in. rounds. Thinly slice scallions, separating the whites from the greens. Zest one lemon and half the other.
2. Roast zucchini on baking sheet with generous drizzle of olive oil, 1 tbsp Tuscan heat spice and salt and pepper to taste. Should be golden brown and tender when done - about 15 minutes on the top rack.
3. Pat chicken dry with paper towels, season with 1 tbsp Tuscan heat spice and salt and pepper to taste. Heat large drizzle of olive oil in large pan over medium-high heat. Cook chicken until browned and cooked through - 3-5 minutes per side (165 degrees internal temp). Transfer chicken to plate.
4. While chicken cooks, heat drizzle of olive oil in small pot over medium-high heat. Add scallion whites and cook until softened. Add couscous, stir until toasted (about 30 seconds). Add 1 1/2 cup water, 2 tsp Better than Bouillon and pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook for 6-8 minutes, or until couscous is tender. Keep covered off heat until ready to serve.
5. Once zucchini is done, turn on broiler to high. Sprinkle zucchini with Panko and mozzarella, then broil until brown and crispy (2-5 minutes). Watch carefully! 
6. Heat pan from chicken to medium-high heat and add 1/3 cup water, 2 tsp Better than Bouillon and a couple squeezes of lemon juice. Simmer until reduced, then add sour cream and 2 tbsp butter. Season with salt and pepper and remove from heat.
7. Add 2 tbsp butter, half lemon zest, juice from one lemon, half scallions greens, salt and pepper to couscous and stir well. 
8. Plate couscous, chicken and zucchini. Spoon sauce over chicken and top with remaining scallions greens and lemon zest to serve.