Matt actually requested I write down this recipe because he liked both things.
I got the original recipe here http://www.thechunkychef.com/amazing-chicken-shawarma/ but tweaked it a little, of course. Which is why I am simultaneously awesome yet can never replicate anything I do...most of these measurements were eyeballing it with a half tablespoon measuring unit, some of the spices I did a little less, so I estimate those to be about a tsp.)
2 chicken breasts pounded to an even thickness
1 tsp coriander
1 tsp cardamom
1 1/2 tsp cumin
1 tsp smoked paprika
1 tsp salt
Lemon juice (didn't measure, but maybe 1-2 tsp)
2 tbsp olive oil
Let marinade about 30 min. Grill. I also grilled red onions, and a mix of red, yellow, and orange mini bell peppers.
Cucumber quinoa salad
1/2 c uncooked quinoa (then cook it per directions - I rinsed it and then cooked it about 20 min. With twice as much liquid)
1 red, orange, and yellow mini bell peppers each
Handful of black olives sliced
A couple marinated artichoke pieces, cut up.
Feta would be good, but I didn't have it in hand
A very small amount thinly sliced raw red onion
2 Tbsp sour cream
2 Tbsp mayo
About 1/2 garlic clove pressed
Mix all together and do seasonings by taste. Mix dressing with the salad mixture. I also made additional sauce/dressing to dip the chicken in. It was good.