Shawarma Chicken

• 6 Ferme des Voltigeurs Chicken drumstick
• 1/4 cup olive oil
• 4 garlic cloves, finely chopped
• 2 tbsp of lemon juice
• 1 tsp paprika
• 1 tsp of salt
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon

For the dressing:

• 1 cup of Greek yogurt
• 2 tbsp of water
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Salt and pepper, to taste

For bowls:

• 2 cups of cooked Basmati Rice
• 2 cups of chopped lettuce
• 1cup of chopped green cabbage
• 12 cherry tomatoes, cut in half
• 1 sliced Lebanese cucumber
• 1/2 cup crushed pita chips, for garnish
• 1/4 cup chopped fresh parsley, for garnish

• Preheat oven to 350°F, position rack in center, and line a baking plate with parchment paper or reusable nonstick sheet.
• In a bowl, mix all the ingredients for the chicken with shawarma. Toss well to coat the chicken with the marinade.
• Place the chicken on the baking sheet and bake for 45 minutes, or until the chicken is cooked through. Reserve.
• In a small bowl, mix all the ingredients “for the dressing.”
• Fill bowls with rice, lettuce, cabbage, tomatoes and cucumber. Add the chicken, then garnish with the pita chips and parsley. Serve with the dressing.

• Cook the chicken gently, cook over medium heat to prevent it from drying out.
• For a quick summer meal, you can cook the chicken and make the base of the bowl a few hours (or a day) in advance.