Name: Mediterranean Chicken Shawarma Salad Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 4 h 55 min
Yield: 4
Cuisine: US
Ingredients: 2/3 cup extra-virgin olive oil; 1/2 cup freshly squeezed lemon juice; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground cardamom; 1 1/2 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; 1/4 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

Deconstruct the classic flavors of chicken shawarma into a vibrant and refreshing salad. This dish combines succulent marinated chicken with crisp vegetables and a tangy tahini dressing, creating a delightful culinary experience that's both healthy and satisfying.

Follow The Directions

01

Step

Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine. (5 minutes)

02

Step

Measure 1/2 cup marinade into a bowl and set aside. (2 minutes)

03

Step

Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally. (5 minutes + marinating time)

04

Step

Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad dressing. (3 minutes)

05

Step

Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan. (10 minutes)

06

Step

Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices. (3 minutes)

07

Step

Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired. (30-35 minutes)

08

Step

Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion. (15 minutes)

09

Step

Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve. (10 minutes)