Description
This Chicken Shawarma Salad combines juicy, spiced marinated chicken thighs with fresh romaine lettuce, tomatoes, cucumbers, and pickled banana peppers, all topped with a creamy tahini sauce. Perfectly cooked on the stovetop, this vibrant and flavorful salad is a quick and healthy option for lunch or dinner.
Ingredients
Marinade & Chicken
- 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
Salad
- 1 head romaine lettuce (chopped)
- 3 roma tomatoes (chopped)
- 2 Persian cucumbers (chopped)
- ½ red onion (sliced)
- 2 ounces pickled sliced banana peppers
Toppings
- ½ cup tahini sauce
- Chopped parsley (for garnish)
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper until well combined to create the marinade.
- Marinate the chicken: Add the thinly sliced chicken thighs to the bowl with the marinade and stir well to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours to allow flavors to develop.
- Cook the chicken: Heat a large heavy-bottomed or cast iron skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is fully cooked and slightly browned, which should take about 15 minutes.
- Assemble the salad: Divide the chopped romaine lettuce, roma tomatoes, Persian cucumbers, sliced red onion, and pickled banana peppers evenly among four bowls.
- Serve: Top each salad bowl with the cooked chicken shawarma, drizzle generously with tahini sauce, and garnish with chopped parsley before serving.
Notes
- For deeper flavor, marinate the chicken overnight.
- Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- If tahini sauce is unavailable, use a garlic yogurt dressing or hummus as an alternative.
- Adjust crushed red pepper to taste for milder or spicier salad.
- Serve with warm pita bread for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
