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Chicken Shawarma Salad

a recipe by Julie Van Rosendaal

Chicken Shawarma Salad

Total Time:






Skill Level:



  • chopped romaine
  • diced tomatoes, purple onion and cucumbers
  • olives
  • chopped flat-leaf parsley
  • 4 - 6 skinless, boneless chicken thighs
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1/2 tsp. cumin
  • salt and pepper, to taste
  • canola or olive oil, for cooking
  • Dressing:
  • 1/4 cup tahini
  • 1/4 cup plain yogurt
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 garlic clove

How to Make It

Place the chicken thighs in a bowl or zip-lock bag with the lemon juice, olive oil, cumin, salt and pepper. Cover or seal and refrigerate for at least an hour, or overnight.

Heat a drizzle of oil in a skillet over medium-high heat and cook the chicken for 8-10 minutes, until browned and cooked through. Transfer to a cutting board and slice. Whisk together the tahini, yogurt, lemon juice, olive oil, garlic and a pinch of salt. Assemble the salad on a large platter or in individual shallow bowls, with chopped romaine, diced tomatoes, cucumbers, purple onion, olives and parsley. Top with the chicken and drizzle with tahini dressing.

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