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Greatest plates · Salad
Chicken Shawarma Salad
Marinated chicken shawarma cooked in a frying pan and piled over romaine, tomatoes, cucumbers, red onion, and pickled peppers, all finished with creamy tahini sauce. Allow at least an hour to marinate (up to 24). A full meal without needing pita or wraps.
Serves 4Prep 20 minCook 15 minSaladChicken
Containssesame
Inspired by a recipe from FeelGoodFoodie ↗
Protein 23%Carbs 14%Fat 63%
About 460 kcal a serve — 27 g protein, 16 g carbs, 32 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the marinade
Mix allIn a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper until blended into a fragrant marinade.
In the bowlWhisk →
Marinate the chicken
MarinateAdd the thinly sliced chicken thighs to the bowl and stir with a spoon to coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours.
In the bowlCoat →
1 hr+
Cook the chicken
Cook throughHeat a large heavy-bottomed or cast-iron frying pan over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until charred, fragrant and cooked through, about 15 minutes.
Rest the chicken
RestOnce the juices run clear, let the chicken shawarma rest in the frying pan while you assemble the salad.
Build the salad
DivideDivide the chopped romaine, tomatoes, cucumbers, sliced red onion and pickled banana peppers between four bowls.
In the bowlAssemble →
Top and serve
On topAdd the cooked chicken shawarma on top of each bowl, drizzle generously with tahini sauce, and finish with chopped fresh parsley.
In the bowlFinish →
Cook's noteLet the chicken marinate at least 1 hour so the spices and garlic have time to flavour it — overnight is even better.
Estimated per serve
460 kcal · 27 g protein · 16 g carbs · 32 g fatestimates, within ~10%
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