Chicken Shawarma Salad Recipe

5 from 180 votes

Chicken Shawarma Salad Recipe

Chicken Shawarma Salad bowl with skillet-cooked shawarma chicken, romaine lettuce, tomatoes, cucumbers, and creamy tahini sauce.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Arabic

Servings: servings

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

US Customary - Metric

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: Let the chicken marinate at least 1 hour. The spices and garlic need a little time to flavor the chicken. If you have more time, marinating overnight works even better.

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

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