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Chicken Shawarma Salad
Prep
12 hrs
Cook
10 mins
 

Who needs takeout when you can make your own chicken shawarma at home? The chicken in this recipe by truLOCAL is great cooked on the grill or in a pan, and works equally well with chicken breasts or boneless chicken thighs. From our friends at truLocal

Course: Dinners + Mains
Cuisine: Middle Eastern
Keyword: Dinners + Mains, Middle Eastern
Servings: 2
Calories: 1396 kcal
Ingredients
  • 2 chicken breasts
  • 1 clove garlic minced
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp cardamom
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 1 head romaine lettuce chopped
  • 2 tomatoes diced
  • 1 cucumber diced
  • 1 red onion thinly sliced
  • 1 cup parsley minced
Dressing
  • 1 cup tahini
  • 1 cup water
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon juiced
  • sea salt
Instructions
  1. Combine the spices, minced garlic, lemon juice, olive oil, sea salt and black pepper in a large bag or bowl. The mixture will create a thick paste that you can use to marinade the chicken.
  2. Using your hands, add the chicken breasts to the marinade, ensuring each piece is well coated in the spice mixture. Leave the chicken to marinade overnight or for at least 1 hour.
  3. Heat a cast iron skillet or grill on medium heat. Place chicken on the skillet or grill and cook for 4-5 minutes per side until nicely charred and internal temperature has reached 165°F.
  4. While the chicken is cooking, prepare the dressing. Add the ingredients to a small bowl or jar and whisk until well combined, using water to thin until desired consistency is reached. You want a creamy dressing, but not too thick.
  5. Remove chicken from the skillet or grill and allow to rest for at least 5 minutes before slicing to ensure the juices are not lost.
  6. While the chicken is resting, prepare the salad. Add lettuce, tomatoes, cucumber, red onion and parsley to a bowl to a toss to combine.
  7. Once the chicken has rested, slice into thin strips, about ¼” thick.
  8. To serve, split salad onto two plates, top with sliced chicken and drizzle with garlic dressing.
Nutrition Facts
Chicken Shawarma Salad
Amount Per Serving
Calories 1396 Calories from Fat 900
% Daily Value*
Fat 100g154%
Saturated Fat 14g88%
Cholesterol 145mg48%
Sodium 1533mg67%
Potassium 3112mg89%
Carbohydrates 66g22%
Fiber 21g88%
Sugar 15g17%
Protein 78g156%
Vitamin A 31173IU623%
Vitamin C 147mg178%
Calcium 428mg43%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.