Chicken Shawarma Salad Tahini (View Print Version)

Spiced chicken paired with fresh tomato-cucumber salad and a smooth tahini drizzle.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
11 - Juice of 1 lemon

→ Salad

12 - 3 medium tomatoes, diced
13 - 1 large cucumber, diced
14 - 1 small red onion, thinly sliced
15 - 1/4 cup fresh parsley, chopped
16 - 1 tbsp olive oil
17 - Juice of 1/2 lemon
18 - Salt and pepper, to taste

→ Tahini Dressing

19 - 1/3 cup tahini
20 - 3 tbsp fresh lemon juice
21 - 2 tbsp water, plus more if needed
22 - 1 clove garlic, finely minced
23 - 1/2 tsp salt

# Method:

01 - In a bowl, mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Add chicken thighs and coat thoroughly. Refrigerate to marinate for at least 15 minutes or up to 8 hours.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken 5 to 7 minutes per side until cooked through and charred. Rest for 5 minutes, then slice into strips.
03 - Combine tomatoes, cucumber, red onion, and parsley in a large bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently. Set aside.
04 - Whisk tahini, lemon juice, water, garlic, and salt until smooth. Add more water if necessary to reach a pourable consistency.
05 - Divide salad among plates, top with sliced chicken, and drizzle generously with tahini dressing.
06 - Serve immediately, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • The chicken gets impossibly tender and charred at the edges, tasting nothing like the lean protein you might expect.
  • It comes together faster than ordering delivery, and the tahini dressing tastes like you've been practicing Middle Eastern cooking for years.
  • Everything here is naturally gluten-free and dairy-free, so there's no compromise on flavor or texture.
02 -
  • Don't skip the resting step on the chicken—rushing from pan to plate will make it stringy and dry, and you've worked too hard for that.
  • If your tahini dressing breaks or looks grainy even after whisking, it usually means the tahini was too cold or too old; starting with room-temperature tahini solves this almost every time.
  • The salad will release water as it sits, so if you're making this ahead, keep the dressing separate until just before serving.
03 -
  • Prep the salad and dressing earlier in the day, but only cook the chicken right before serving—this way everything comes together fresh and nothing gets soggy.
  • If tahini is new to you and you're nervous about the dressing, make a small batch first so you can taste it as you go and feel confident about the ratio.
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