Chicken Shawarma Salad

5 from 175 votes

This Chicken Shawarma Salad bowl is an authentic Lebanese shawarma recipe made with a warm spice blend & served over salad with tahini dressing!

Course Main Course

Cuisine Arabic

Prep Time 20

Cook Time 10

Total Time 40

Servings servings

Calories 452kcal

Author Yumna Jawad

Equipment

Ingredients

For the chicken shawarma

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

For the salad bowl

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

Instructions

Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
Heat a large heavy bottomed skillet or cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes.
Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top and drizzle with the tahini sauce and serve with fresh parsley.

Video

Notes

Storage: Store any leftover chicken shawarma in an airtight container for up to 3 days. Reheat in a skillet with a little water or in the microwave until heated through

Make ahead: You can make the marinade for the chicken up to 24 hours in advance to save time.

Nutrition