english cucumber

Easy Chicken Shawarma Salad Bowls - An EASY version of chicken shawarma that's fast, HEALTHY, and delish!! Fragrant spices, juicy lemony chicken, fresh veggies, and a tangy Greek-yogurt sauce that's cooling and PERFECT!!

Easy Chicken Shawarma Salad Bowls

olive oil

chicken breasts, cut into bite-sized pieces

cumin

paprika paprika

turmeric

coriander

Kosher salt,

black pepper,

garlic, finely minced or pressed

lemon juice

chickpeas

olive oil,

tomatoes, tomatoes

cucumber,

red onions, diced small; optional

yogurt

lemon juice,

garlic, finely minced or pressed, optional

sugar,

Chicken – To a large skillet, add the oil,...

Chicken – To a large skillet, add the oil, chicken, evenly sprinkle with cumin, smoked paprika, turmeric, salt, pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly.

When chicken is about 90% cooked through, reduce...

When chicken is about 90% cooked through, reduce the heat to medium-low, add the garlic and cook for 1 to 2 minutes, or until fragrant; stir intermittently.

Add the lemon juice (use caution because it...

Add the lemon juice (use caution because it will bubble up), and allow chicken to simmer another 1 to 2 minutes, or until done. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (save the pan juices) and place chicken in bowl(s).

Salad – Add the chickpeas to the cooking juices...

Salad – Add the chickpeas to the cooking juices in the skillet, season with salt and pepper if desired, add oil if necessary, stir to coat, and cook over medium heat for about 5 minutes; stir intermittently. Transfer the chickpeas and any cooking juices to the bowl(s) with the chicken.

Add the tomatoes, cucumbers, optional red onions, and...

Add the tomatoes, cucumbers, optional red onions, and evenly sprinkle with parsley; set aside.

Sauce – To a medium bowl, add all ingredients,...

Sauce – To a medium bowl, add all ingredients, whisk to combine, taste, and check for flavor balance. Add additional salt, pepper, lemon juice, pinch sugar, etc. if necessary, to taste. Evenly drizzle sauce over bowl(s), to taste. Recipe is best fresh but will keep airtight in the fridge for up to 5 days; do not add the sauce if you're doing planned leftovers/meal prep and keep separate. Extra sauce will keep airtight in the fridge for up to 5 days.

In this post, I teach you how to make cucumber kimchi (oi-sobagi), which is an essential summer kimchi in Korean cuisine. This authentic kimchi recipe is easy to make at home. The stuffed cucumber kimchi ferments well and retains its crispness all the way through. Step-by-step instructions and video included.

Stuffed Korean Cucumber Kimchi (Oi-Sobagi)

Kirby cucumbers (Or use either 4 English cucumbers

water

tbsp Korean coarse sea salt

chive

onion (finely chopped)

carrot (grated)

Korean chili flakes (gochugaru)

tbsp anchovy sauce

garlic (finely minced)

ginger paste

tbsp sugar

Korean plum extract (maeshil cheong) (optional)

sesame seeds

Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.

Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine.  Let them sit for 1 hour, then drain.

To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.

Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.

Cucumber kimchi is ready to eat right away if you like the fresh taste. If you prefer them to ferment fast, leave the kimchi at room temperature for one day, then keep them in the refrigerator after that. Within the next 2-3 days, your stuffed cucumber kimchi should be ideally fermented. Try to consume cucumber kimchi within 2 months.

To store and ferment cucumber kimchi

https://content.jwplatform.com/videos/MFpT4LkE.mp4

Not all cucumber kimchi are created equal. With this recipe, cucumber will stay crunchy without going mushy even after the fermentation.

Stuffed Cucumber Kimchi

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Easy Chicken Shawarma Salad Bowls

Stuffed Korean Cucumber Kimchi (Oi-...

Top 2 english cucumber recipes from across the web

The most viewed english cucumber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Shawarma Salad Bowls

Stuffed Korean Cucumber Kimchi (Oi-...

The most viewed english cucumber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine