Chicken Shawarma Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
452 kcal
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Course
Main Course
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Cuisine
Arabian
Chicken Shawarma Salad
Description
This recipe starts with marinating boneless, skinless chicken thighs in a mixture of olive oil, lemon juice, garlic, and a combination of spices including paprika, cardamom, cumin, cinnamon, salt, and crushed red pepper. The marinade imparts a balanced warmth and tang. After marinating for at least an hour, the chicken is cooked in a skillet until fully done and slightly caramelized.
The cooked chicken is arranged atop a salad consisting of chopped romaine lettuce, diced Roma tomatoes, Persian cucumbers, sliced red onions, and tangy pickled banana peppers. The salad's freshness and crunch complement the savory, spiced chicken. Drizzling tahini sauce adds a creamy, nutty dimension, and sprinkling fresh parsley finishes the dish.
This salad works well as a light lunch or dinner offering protein and vegetable variety. Marinating the chicken for longer enhances the flavor depth. Leftover chicken can be stored and reheated gently to retain moisture.
Ingredients
For the chicken shawarma
- 1 pound chicken thigh thinly sliced, boneless, skinless
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic minced, cloves
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
For the salad bowl
- 1 romaine lettuce chopped, head
- 3 Roma tomato chopped
- 2 cucumber chopped, Persian
- ½ red onion sliced
- 2 ounces banana peppers pickled, sliced
- ½ cup tahini sauce
- parsley chopped
Instructions
- Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.
- Add the chicken into the large bowl with the marinade 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 an hour or up to 24 hours.
- Heat a large heavy bottomed skillet or cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes.
- Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top and drizzle with the tahini sauce and serve with fresh parsley.
Notes
- Marinate chicken up to 24 hours ahead to deepen flavor.
- Leftover chicken can be stored in an airtight container up to 3 days and reheated with a splash of water to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 704mg | 29% |
| Potassium | 844mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1470IU | 29% |
| Vitamin C | 29mg | 32% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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