Grilled Chicken Shawarma with Gluten-Free Tabouli

Ingredients

• 1.5 pounds Chicken Thighs, boneless, skinless
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Shawarma Spice Blend
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Quinoa
• 1 medium Cucumber, diced
• 2 medium Tomato, diced
• 0.5 medium Red Onion, diced
• 0.5 cup Fresh Parsley, chopped
• 0.25 cup Fresh Mint, chopped

Instructions

1. 1Combine the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of shawarma spice blend, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a medium bowl. Whisk these ingredients together until they are fully combined.
2. 2Add the 1.5 pounds of boneless, skinless chicken thighs to the marinade in the medium bowl. Toss the chicken thoroughly to ensure every piece is evenly coated. Cover the bowl tightly and place it in the refrigerator to marinate for a minimum of 30 minutes, or up to 24 hours.
3. 3Pour the 1 cup of quinoa into a fine-mesh sieve and rinse it thoroughly under cold running water for at least 30 seconds. Transfer the rinsed 1 cup of quinoa to a medium saucepan with a tight-fitting lid. Add 2 cups of water to the saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed and the quinoa is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes, then fluff with a fork and spread it out on a plate or baking sheet to cool completely to room temperature.
4. 4Preheat your outdoor grill to a medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Allow the grill to heat for at least 10-15 minutes to ensure it is evenly hot.
5. 5Carefully place the marinated chicken thighs directly onto the preheated grill grates. Grill the chicken for 5 to 7 minutes per side, turning only once, until grill marks appear and the chicken is cooked through. To confirm doneness, insert an instant-read thermometer into the thickest part of a chicken thigh; it should read 165°F (74°C), and the juices should run clear when pierced.
6. 6In a large mixing bowl, combine the cooled 1 cup of cooked quinoa, the 1 medium cucumber cut into 1/4-inch dice, the 2 medium tomatoes cut into 1/4-inch dice, the 0.5 medium red onion finely diced, the 0.5 cup of fresh parsley finely chopped, and the 0.25 cup of fresh mint finely chopped. Gently toss all the ingredients together until they are evenly distributed.
7. 7Arrange the grilled chicken shawarma on serving plates and serve immediately alongside generous portions of the gluten-free tabouli salad.

Substitutions

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