Chicken Shawarma Salad
This chicken shawarma salad bowl is an authentic Lebanese shawarma recipe served over salad with tahini dressing!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top, drizzle with tahini sauce, and serve with fresh parsley.