Chicken Shawarma Salad


Chicken shawarma salad offers a delightful blend of flavors, freshness, and sophistication, perfect for a quick weeknight meal. Every mouthful delivers a refreshing crunch and vibrant taste. With a marinade that requires just minutes to prepare and the option to prep ahead, it promises a simple and speedy dinner solution.

Preparation time: 15 min
Cooking time: 30 min
Resting time: 3 hours
Total time: 3 hours 45 min
Serves: 6


  • 1 teaspoon kosher salt
  • 2 teaspoons cracked black pepper
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 3 cloves garlic, minced
  • 2 teaspoons ground paprika
  • ½ cup avocado oil
  • 1 ½ pounds boneless, skinless chicken thighs
  • 2 medium lemons, juiced
  • ½ teaspoon red pepper flakes


  • ¼ cup water, or more as needed
  • ½ cup tahini
  • ¼ cup olive oil
  • 1 medium lemon, juiced
  • Sea salt and cracked black pepper to taste


  • ½ cup chopped fresh parsley
  • ½ medium head butter lettuce
  • ½ medium English cucumber, seeded and sliced
  • ½ cup chopped fresh mint
  • ½ head romaine lettuce
  • 1 small red onion, thinly sliced
  • 2 cups cherry tomatoes, halved


  1. In a small bowl, combine avocado oil, lemon juice, minced garlic, cracked black pepper, ground cumin, ground paprika, kosher salt, ground turmeric, and red pepper flakes. Whisk until well combined.
  2. Put the chicken thighs in a gallon-sized resealable bag and pour the marinade over them. Massage the marinade into the chicken with your hands, remove excess air from the bag, seal it, and refrigerate. Marinate for at least 3 hours, or overnight if preferred.
  3. Preheat the oven to 425 degrees F (220 degrees C).
  4. Take the chicken out of the marinade and place it on a rimmed baking sheet. Pour any leftover marinade over the chicken.
  5. Roast in the preheated oven for about 30 minutes or until the chicken is no longer pink in the center. Use an instant-read thermometer to ensure it reaches at least 165 degrees F (74 degrees C). Let it cool slightly, then slice into 1/2-inch strips.
  6. For the dressing, blend tahini, olive oil, 1/4 cup water, lemon juice, salt, and pepper in a blender until smooth. Add more water if needed for desired consistency.
  7. Chop the romaine and butter lettuces and toss them together in a large bowl with chopped parsley and mint. Layer tomatoes, cucumber, and red onion over the herb salad base. Top with sliced chicken and drizzle with the prepared dressing. Serve immediately.

To enhance the flavor of the chicken, consider allowing it to marinate for an extended period, ideally overnight. This extra time allows the marinade to penetrate the meat thoroughly, resulting in more flavorful and tender chicken.

Nutritional Info:
Calories: 560
Carbs: 17g
Protein 25g
Fat 47g

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