Light Chicken Shawarma Salad (Printable)

Spiced grilled chicken paired with fresh vegetables and a zesty lemon tahini drizzle in a vibrant salad bowl.

# Components:

→ Chicken Shawarma

01 - 1 pound boneless, skinless chicken breasts or thighs, sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper, optional
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1/2 lemon

→ Salad Bowls

14 - 4 cups mixed salad greens
15 - 1 medium cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1 small red onion, thinly sliced
18 - 1 large carrot, shredded
19 - 1 small red bell pepper, sliced
20 - 1/4 cup pitted Kalamata olives, halved
21 - 1 avocado, sliced

→ Lemon Tahini Drizzle

22 - 1/4 cup tahini
23 - 3 tablespoons fresh lemon juice
24 - 2 tablespoons water, plus more as needed
25 - 1 tablespoon olive oil
26 - 1 small garlic clove, minced
27 - 1/2 teaspoon salt
28 - 1/4 teaspoon ground cumin
29 - 1 teaspoon honey or maple syrup, optional

# Method:

01 - In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne pepper, salt, black pepper, and lemon juice. Add chicken slices and toss thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove from heat and allow to rest for 5 minutes before slicing if necessary.
03 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, cumin, and honey or maple syrup if desired. Adjust water quantity gradually to achieve a creamy, pourable consistency.
04 - Divide mixed salad greens evenly among four bowls. Arrange cucumber, cherry tomatoes, red onion, shredded carrot, bell pepper, olives, and avocado slices artfully on top of each greens portion.
05 - Top each assembled bowl with warm chicken shawarma slices. Drizzle generously with prepared lemon tahini sauce.
06 - Serve immediately while chicken remains warm, with additional lemon wedges available upon request.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but honestly the whole thing comes together faster than most takeout delivery.
  • That lemon tahini drizzle is so good you'll find yourself making extra just to spoon over everything else in your fridge.
  • The spiced chicken stays juicy and tender, never dry, because you're not overthinking it.
02 -
  • Don't skip the marinating step just because you're in a hurry; those spices need time to actually penetrate the chicken or you'll just taste coating and not seasoning.
  • Tahini sauce that's too thick is impossible to drizzle, so add water gradually and don't be afraid to make it looser than you think you need—it thickens slightly as it cools.
03 -
  • Toast your spices in a dry pan for thirty seconds before mixing the marinade if you have time—it wakes them up and makes everything taste more vibrant.
  • If your tahini tastes bitter after mixing, a tiny pinch of honey or maple syrup balances it without making it sweet.
Return