By emensah m
In a large bowl, combine the olive oil, lemon juice, ground cumin, ground coriander, ground allspice, salt, and black pepper.
Add the chicken thighs to the bowl and coat well with the marinade. Set aside to marinate for at least 20 minutes.
Preheat a grill pan over medium-high heat. Grill the chicken thighs for about 6-8 minutes on each side or until cooked through and nicely charred. Remove from heat and let rest for a few minutes.
While the chicken rests, prepare the salad by combining the mixed salad greens, sliced cucumber, chopped tomatoes, and sliced red onion in a large salad bowl.
Slice the grilled chicken into strips and add on top of the salad.
Drizzle the salad with tahini.
Garnish with chopped fresh parsley and a sprinkle of sumac. Serve immediately.
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This Salad Grilled Chicken Middle Eastern recipe is ready in 45 minutes and features Boneless skin-on chicken thighs, Olive oil, Lemon juice and other delicious ingredients. Contains 450 calories total.
In a large bowl, combine the olive oil, lemon juice, ground cumin, ground coriander, ground allspice, salt, and black pepper.
Add the chicken thighs to the bowl and coat well with the marinade. Set aside to marinate for at least 20 minutes.
Preheat a grill pan over medium-high heat. Grill the chicken thighs for about 6-8 minutes on each side or until cooked through and nicely charred. Remove from heat and let rest for a few minutes.
While the chicken rests, prepare the salad by combining the mixed salad greens, sliced cucumber, chopped tomatoes, and sliced red onion in a large salad bowl.
Slice the grilled chicken into strips and add on top of the salad.
Drizzle the salad with tahini.
Garnish with chopped fresh parsley and a sprinkle of sumac. Serve immediately.
Calories per Serving: 450
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