Save There's a food cart on the corner of Fifth and Main that changed how I think about weeknight dinners. One afternoon, I watched the owner layer spiced chicken onto a bed of crisp vegetables, then pour this silky tahini sauce over everything, and I realized how something so simple could taste like a revelation. That's what this Chicken Shawarma Salad became in my kitchen—a way to capture that street food magic without needing to leave home, made in about the time it takes to heat up the pan.
I made this for my friend Marcus on a Thursday night when he'd had one of those exhausting days, and watching his whole face soften after the first bite was worth every minute of prep. He kept asking what was in the dressing, convinced I'd somehow snuck cream into it, and I loved having a recipe simple enough to actually share without feeling like I was giving away state secrets.
Ingredients
- Boneless, skinless chicken thighs (500 g): Use thighs instead of breasts—they stay juicy even with quick cooking and taste infinitely better when charred.
- Olive oil (3 tbsp total): Good quality makes a real difference in how the chicken crisps and how the dressing tastes.
- Garlic (3 cloves total): Mince it fine so it dissolves into the marinade rather than becoming little sharp bits.
- Ground cumin (1 tsp): This is the backbone of the flavor—don't skip it or reduce it.
- Ground coriander (1 tsp): It adds a subtle sweetness that balances the savory spices.
- Smoked paprika (1 tsp): The smoke here matters; it gives depth without adding actual heat.
- Ground turmeric (1/2 tsp): A pinch goes a long way and adds an earthy warmth.
- Ground cinnamon (1/2 tsp): This might sound unusual, but it's traditional and creates an almost imperceptible sweetness.
- Fresh lemon juice (juice of 1.5 lemons): Bottled won't do here—fresh juice is sharper and brighter, which the dressing really needs.
- Tomatoes, cucumber, and red onion: Get these as fresh as possible; they're doing the heavy lifting on the plate.
- Fresh parsley (1/4 cup): This is your freshness insurance—don't substitute dried.
- Tahini (1/3 cup): Stir it well before measuring, as the oils separate; if it's been sitting a while, it gets thick and stubborn.
Instructions
- Build the spice paste:
- Combine the olive oil, minced garlic, and all the spices in a bowl, stirring until they form a paste that smells intoxicating. This is the moment you'll know the whole thing is going to work.
- Coat and marinate the chicken:
- Add the chicken thighs to the paste and coat every surface generously. If you have time, let this sit in the fridge for even a few hours—it deepens everything, but 15 minutes will work if you're hungry now.
- Get the pan singing:
- Heat your skillet over medium-high heat until it's almost smoking; you want it hot enough that the chicken sizzles loudly the moment it hits. This is what creates those caramelized edges you're after.
- Cook the chicken:
- Place the thighs spice-side down and don't move them for 5 to 7 minutes—resist the urge to poke or flip. You'll see the edges turn golden brown; that's your signal to flip and cook the other side the same way until the thickest part reads 165°F on a thermometer.
- Rest before slicing:
- Let the chicken rest for at least 5 minutes on a clean plate. This gives the juices time to redistribute so every bite stays tender instead of drying out.
- Slice into strips:
- Cut against the grain into strips about the width of your thumb.
- Assemble the salad:
- Toss the tomatoes, cucumber, red onion, and parsley together with a little olive oil, fresh lemon juice, and a pinch of salt and pepper. Taste it on its own—it should make you happy before the chicken even enters the picture.
- Make the tahini dressing:
- Whisk the tahini, fresh lemon juice, water, minced garlic, and salt together in a separate bowl. The mixture will look broken at first, almost grainy, but keep whisking and it'll suddenly become silky and pourable. If it stays thick, add water one teaspoon at a time until it flows like heavy cream.
- Bring it all together:
- Divide the salad among plates, top with the warm chicken strips, and pour that tahini dressing over everything. The warmth of the chicken will slightly soften the vegetables while the cool dressing cools everything down into perfect balance.
Save My mother called while I was plating this one evening and asked what smelled so good through the phone. I realized that's when I knew it was a keeper—when the aroma itself was enough to make someone curious, even from three states away.
Spice Wisdom
The spice blend here is balanced on purpose; none of them overpower the chicken, and together they create something greater than the sum of their parts. The cinnamon and coriander are the secret players—they add sweetness and complexity that keep people wondering what they're tasting. If you've never cooked with these spices together before, this is your gentle introduction, and I promise it won't feel exotic or overwhelming once you taste how they marry with the lemon and the tahini.
The Tahini Dressing
This dressing taught me that tahini isn't just for hummus. When you add lemon juice and garlic to it, something magical happens—it goes from dense and nutty to bright and almost creamy, the kind of thing you'll want to drizzle on everything once you realize how good it is. The secret is patience while whisking and not being afraid to add water little by little until you hit that perfect consistency. Too thick and it coats your mouth; too thin and it slides right off the plate.
Serving and Variations
Serve this while the chicken is still warm so the heat brings out the aroma of the spices and creates that contrast with the cool, crisp salad underneath. It's satisfying enough to eat alone, but if you want to lean into the street food feeling, warm some pita bread on the side—even though the base recipe is gluten-free, adding bread isn't cheating, it's just doubling down on comfort.
- If you want more greens, tear in some arugula or romaine and let it wilt slightly from the warm chicken and dressing.
- For heat, add a pinch of chili flakes to the marinade or sprinkle them on top just before serving.
- If you're grilling over charcoal instead of using a skillet, you'll get even deeper, smokier flavor that makes this feel even more like street food.
Save This salad became my answer to those nights when you want something that tastes thoughtful and a little bit special, but doesn't ask for hours in the kitchen. It's the kind of meal that makes you feel taken care of, whether you're cooking it for yourself or for someone else.
Kitchen Q&A
- → How is the chicken seasoned?
The chicken is marinated in olive oil, garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, and lemon juice for a flavorful and aromatic base.
- → What type of dressing is used for the salad?
A creamy tahini dressing is made by whisking tahini with fresh lemon juice, water, minced garlic, and salt until smooth and pourable.
- → Can this dish be prepared ahead of time?
Yes, the chicken benefits from marinating at least 15 minutes and up to 8 hours. Salad and dressing can also be prepared in advance, then assembled just before serving.
- → What vegetables are included in the salad?
The salad includes diced tomatoes, cucumber, thinly sliced red onion, and chopped fresh parsley, tossed with olive oil and lemon juice.
- → Is there a recommended cooking method for the chicken?
The chicken can be cooked in a large skillet or on a grill pan over medium-high heat until nicely charred and fully cooked, about 5–7 minutes per side.
- → Are there any suggested variations?
For extra flavor, the chicken can be grilled over charcoal. Adding chopped romaine or arugula increases greens, and a pinch of chili flakes adds heat to the marinade.