adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Shawarma Salad
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
295 minutes
Elevate your salad with flavorful chicken shawarma instead of the traditional sandwich fillings.
Ingredients:
  • 0.66666668653488 cup extra-virgin olive oil
  • 0.5 cup freshly squeezed lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cardamom
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 1 clove garlic, minced
  • 4 (4 ounce) boneless, skinless chicken thighs
  • 0.25 cup tahini
  • 3 tablespoons honey, or to taste
  • cooking spray
  • 1 medium onion, sliced into 1/2-inch rings
  • 6 cups chopped romaine lettuce
  • 2 medium tomatoes, sliced
  • 1 medium cucumber, sliced
Instructions:
  • In a blender or small food processor, blend together olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic until well combined.
  • Pour 1/2 cup of marinade into a bowl and let it rest.
  • Transfer the leftover marinade to a 1-gallon resealable bag and place the chicken thighs inside. Remove as much air as you can before sealing the bag tightly. Refrigerate for at least 4 hours or up to 24 hours, making sure the chicken thighs are arranged in a single layer. Remember to rotate the bag occasionally.
  • Mix the tahini and honey into the bowl of marinade, cover it, and refrigerate until you are ready to prepare the salad.
  • Preheat the oven to 425°F (220°C) and lightly oil a broiler pan for a perfect start to your dish.
  • Layer the oiled pan with onion slices, then arrange the chicken thighs on top.
  • Roast the chicken in a preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. Use an instant-read thermometer to ensure it reaches 165 degrees F (74 degrees C). For caramelization, broil the chicken thighs for 3 to 5 minutes more.
  • After taking the chicken out of the oven, cover it loosely with foil and let it rest for 10 minutes. Then, slice each chicken thigh into 1/2-inch pieces and roughly chop the cooked onion.
  • Assemble lettuce, tomatoes, and cucumbers on 4 salad plates. Top with chicken slices and chopped onions. Drizzle dressing over each salad, toss gently, and enjoy.

Similar Recipes