35 min
Chicken Shawarma Salad
Recipe GLPRad8fca84557ad0
A vibrant Middle Eastern-inspired salad featuring grilled chicken breast marinated in aromatic spices like cumin, coriander, and smoked paprika. The tender, lightly charred chicken is served over fresh greens with a creamy tahini dressing. Perfect as a protein-packed main course that's both satisfying and flavorful.
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Ingredients
4 garlic cloves, crushed
3 tablespoons olive oil
1 lemon, juiced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
½ teaspoon ground cinnamon
½ teaspoon chilli powder
1 teaspoon dried oregano
1 tablespoon natural yogurt
4 chicken breasts, flattened
Salt, to taste
Mixed salad greens (lettuce, tomatoes, cucumbers, onions)
2 tablespoons tahini paste
2 tablespoons lemon juice
1 tablespoon water
Flatbreads or pitta, toasted (optional, to serve)
Pickled chillies (optional, to serve)
Directions
In a large bowl, combine the crushed garlic, olive oil, and lemon juice. Add the ground cumin, ground coriander, smoked paprika, cinnamon, chilli powder, and dried oregano to the mixture. Stir in the yogurt and season generously with salt. Mix until all ingredients are fully combined into a thick spiced paste.
Place the flattened chicken breasts into the marinade, turning to coat all sides thoroughly. Cover the bowl and refrigerate for at least 1 hour, though overnight is ideal for deeper flavor development.
While the chicken marinates, prepare the tahini dressing by whisking together the tahini paste, 2 tablespoons of lemon juice, and water in a small bowl. Stir until smooth and well combined. Taste and adjust salt as needed. Cover and set aside.
Assemble the salad by tossing together your choice of mixed greens, tomatoes, cucumbers, and onions in a large bowl. You can prepare this up to 1-2 hours ahead and keep it chilled in the refrigerator.
Heat a barbecue or griddle pan to high heat. Once very hot, carefully place the marinated chicken breasts on the cooking surface and cook for 5 minutes on each side, or until the chicken is lightly charred on the outside and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part.
Transfer the cooked chicken to a cutting board and allow it to rest for a few minutes. Slice into strips or bite-sized pieces.
Just before serving, gently toss the assembled salad with the remaining olive oil and lemon juice. Season with salt to taste. Spread the salad over a large platter or into a serving bowl.
Arrange the sliced shawarma chicken over the salad, or serve it on the side if accommodating vegetarians. Drizzle the tahini dressing over the salad or pass it on the side for individual drizzling. Serve with toasted flatbreads or pitta and pickled chillies if desired.
