Chicken Shawarma Salad
This chicken shawarma salad bowl is an authentic Lebanese shawarma recipe served over salad with tahini dressing!
Servings: 4 servings
Ingredients
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
Instructions
- Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper. Whisk to blend.
- Add the chicken to the bowl 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 1 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. 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, drizzle with tahini sauce, and serve with fresh parsley.
Video
Notes
My Top Tip: Cut the chicken into smaller pieces. It's easier to eat in the salad when it's bite-sized!
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.
Freezing: You can freeze the cooked chicken shawarma separately from the salad. Store it in an airtight freezer bag or container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop until warmed through.
Nutrition
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
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