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–+ servings
Chicken Shawarma Salad with Tahini Dressing

Savory Chicken Shawarma Salad with Creamy Tahini Dressing

Enjoy a vibrant Chicken Shawarma Salad with Tahini Dressing, perfect for busy weeknights or casual get-togethers.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Total Time 3 hours 45 minutes
Servings: 4 bowls
Course: Salad
Cuisine: Middle Eastern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 juiced Lemon Freshly squeezed for best flavor.
  • 1/4 cup Avocado Oil Can substitute with olive oil.
  • 3 cloves Garlic Minced; reduce for milder taste.
  • 1 tsp Kosher Salt Other salts may vary in strength.
  • 1/2 tsp Cracked Black Pepper Adjust to taste.
  • 1 tsp Cumin Essential for authentic shawarma taste.
  • 1 tsp Paprika Smoked adds depth of flavor.
  • 1/2 tsp Turmeric Contributes stunning color.
  • 1/2 tsp Red Pepper Flakes Adjust for personal heat preference.
  • 1 lb Boneless Skinless Chicken Thighs Recommended for juiciness.
For the Salad
  • 4 cups Romaine Lettuce Torn into bite-size pieces.
  • 2 cups Butter Lettuce Mixed with romaine for texture.
  • 1/2 cup Fresh Parsley Finely chopped.
  • 1/4 cup Fresh Mint Finely chopped; cilantro can substitute.
  • 1 cup Cherry Tomatoes Sliced.
  • 1 cup English Cucumber Sliced.
  • 1/2 cup Red Onion Sliced; can be pickled.
For the Tahini Dressing
  • 1/2 cup Tahini Base of the dressing.
  • 1/4 cup Olive Oil Combines with tahini for creaminess.
  • 2 tblsp Water Adjust for desired consistency.
  • 1/2 tsp Sea Salt To taste.
  • 1/4 tsp Cracked Black Pepper To taste.

Equipment

  • small bowl
  • Zip-top Bag
  • Oven
  • Baking sheet
  • Parchment paper
  • medium bowl
  • Large Serving Bowl

Method
 

Marinating
  1. In a small bowl, whisk together the lemon juice, avocado oil, minced garlic, kosher salt, cracked black pepper, cumin, and paprika. Place the chicken thighs in a zip-top bag, pour the marinade over, seal, and massage. Refrigerate for at least 3 hours or overnight.
Cooking
  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
  2. Transfer the marinated chicken to the baking sheet and roast for about 30 minutes, until cooked through. Let cool and slice.
Salad Preparation
  1. Wash and chop your salad ingredients. Tear the lettuces, chop the parsley and mint, and slice the tomatoes, cucumber, and red onion.
  2. In a medium bowl, combine tahini, olive oil, lemon juice, sea salt, pepper, and water. Whisk until smooth, adding more water as needed.
  3. In a large bowl, layer the lettuces, then add cucumbers, tomatoes, herbs, red onions, and sliced chicken. Drizzle with tahini dressing and toss gently.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 20gProtein: 35gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Marinate chicken overnight for best flavor. Feel free to add more fresh herbs to enhance the salad.

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