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Two large bowls of chicken shawarma salad with tahini sauce drizzled on top and served on the side
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5 from 116 votes

Chicken Shawarma Salad

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 minutes
Cook Time 10 minutes
0 minutes
Total Time 40 minutes
Servings 4 servings
Calories 452kcal
Author Yumna Jawad


For the chicken shawarma

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


  • 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.



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. 


Calories: 452kcal | Carbohydrates: 16g | Protein: 29g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 704mg | Potassium: 844mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1470IU | Vitamin C: 29mg | Calcium: 98mg | Iron: 3mg