• Combine all of ¼ cup vegetable oil, 2 minced garlic cloves (or frozen cubes), 1 teaspoon ground turmeric, ¼ cup Greek yogurt, ¼ cup apple cider vinegar, zest and juice of 1 lemon and pinch of salt and pepper in a large mixing bowl and whisk until fully combined. Toss vinaigrette with shredded rotisserie chicken or use as a marinade for 2 pounds raw chicken to sear or grill.
• To the same bowl, add 1 pint halved grape tomatoes, 4 Persian cucumbers diced, and ½ finely sliced red onion and toss to combine; adjust and season with salt and pepper, if needed.
• Divide the 2 cups cooked couscous and 1 head shredded romaine amongst 4 bowls and top with a generous amount of the chicken mixture. Top it with a dollop of whipped feta OR drizzle with tzatziki.
• For whipped feta: in a small food processor or blender, whip to combine ½ cup feta cheese and ½ cup plain Greek yogurt. Season to taste with salt and pepper, if desired.

SERVING SUGGESTIONS

• Serve shawarma bowls with toasted pita on the side and a dollop of whipped feta on top.

SWAP SUGGESTIONS

• Swap rotisserie chicken for 2 lbs. chicken thighs and use the vinaigrette as a marinade. Marinate for 1-12 hrs. before grilling or searing chicken in a skillet. If you’re vegetarian, swap chicken for roasted chickpeas.

WEEKEND PREP / MAKE AHEAD

• Make vinaigrette in advance and store in airtight container or tightly sealed mason jar.