Chicken Shawarma is one of our favorite dinners. And if I’m making that you can bet I’m also making this. It’s cooling and refreshing and is just what you want with the warm spices in shawarma. I usually make it before I cook the shawarma so the acid in the lemon juice can mellow out the onion a bit before we eat. You can use equal parts cucumber, tomato, and onion or cut back on the onion if you like. This is something you don’t really measure. Just chop, drizzle, and mix.
Cucumber, peeled, seeded, diced
white onion, diced
flat leaf parsley, minced
Salt and pepper, to taste
Mix the cucumbers, tomatoes, onions together in a bowl. Drizzle with freshly squeezed lemon juice and olive oil. Season with salt and pepper.