Chicken Shawarma Salad Recipe
This Chicken Shawarma Salad recipe combines tender, flavorful marinated chicken with fresh vegetables and a creamy tahini sauce, delivering a delicious Middle Eastern-inspired meal ready in just 30 minutes. Perfect for a healthy lunch or dinner, this salad packs bold spices with the freshness of romaine lettuce, cucumbers, tomatoes, and pickled banana peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
Salad
- 1 head romaine lettuce, chopped
- 3 roma tomatoes, chopped
- 2 Persian cucumbers, chopped
- ½ red onion, sliced
- 2 ounces pickled sliced banana peppers
- ½ cup tahini sauce
- Chopped parsley for garnish
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper. Whisk together until well blended to create the marinade.
- Marinate the Chicken: Add the thinly sliced chicken thighs to the marinade and stir well to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to infuse, or marinate up to 24 hours for a deeper taste.
- Cook the Chicken: Heat a large heavy-bottomed or cast-iron skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked through—this should take about 15 minutes. Ensure the chicken pieces are browned and tender.
- Assemble the Salad: Distribute the chopped romaine lettuce, roma tomatoes, Persian cucumbers, red onion slices, and pickled banana peppers evenly into four serving bowls.
- Serve: Top each bowl with the cooked chicken shawarma. Drizzle with tahini sauce and garnish with freshly chopped parsley. Serve immediately for a fresh and flavorful meal.
Notes
- Marinating the chicken overnight enhances flavor but is not required if short on time.
- Use chicken thighs for juicier meat; chicken breasts can be substituted but may be drier.
- Tahini sauce can be homemade or store-bought for convenience.
- Adjust crushed red pepper to control the spice level.
- Pair this salad with warm pita bread for a complete meal.
Find it online: https://cozyplatter.com/chicken-shawarma-salad-recipe/