Pin it I started making this salad during a particularly humid summer when the thought of turning on the oven made me want to leave the house. A friend had just come back from Beirut and wouldn't stop talking about the shawarma she ate on every corner. I didn't have a vertical spit or a charcoal grill, just a cast iron skillet and a craving. What came out of that experiment turned into something I now make at least twice a month.
The first time I served this to my family, my cousin asked if I'd ordered takeout and just plated it nicely. I took it as a compliment. The chicken had that deep, warm spice mix you only get when you use enough cinnamon and turmeric, and the tahini pooled in the bottom of the bowl like liquid gold. We ate in silence for the first few minutes, which in my family means it's working.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy even if you overcook them slightly, unlike breasts which turn dry and sad.
- Olive oil: Use a decent one here since it carries all the spices into the chicken and keeps everything from sticking to the pan.
- Garlic, minced: Fresh garlic is non negotiable, the jarred stuff tastes like regret.
- Ground cumin: This is the backbone of the spice blend, earthy and warm without overpowering anything else.
- Ground coriander: It adds a subtle citrusy note that brightens up the heavier spices.
- Smoked paprika: The smokiness fakes that charcoal grilled flavor even when you're cooking indoors.
- Ground turmeric: A little goes a long way, it stains everything yellow but adds a peppery depth you'll miss if you skip it.
- Ground cinnamon: Just half a teaspoon makes the chicken taste complex and faintly sweet.
- Ground black pepper and salt: Balance the spices and make everything taste like more of itself.
- Lemon juice: Fresh squeezed is the only way, it cuts through the richness and tenderizes the chicken while it marinates.
- Tomatoes, diced: Use ripe ones, they release just enough juice to make the salad feel cohesive.
- Cucumber, diced: The crunch is essential, it keeps the dish from feeling too soft.
- Red onion, thinly sliced: Adds bite and a little sharpness, if you're sensitive to raw onion, soak the slices in cold water for ten minutes first.
- Fresh parsley, chopped: Not a garnish, it's a full ingredient here, green and grassy and necessary.
- Tahini: The star of the dressing, make sure it's well stirred because the oil separates and you need it creamy.
Instructions
- Prepare the Chicken:
- Mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice in a bowl until it smells like a spice market. Toss the chicken thighs in and massage the marinade into every fold and edge, then let it sit for at least fifteen minutes, though longer is better.
- Cook the Chicken:
- Heat your skillet over medium high until it's almost smoking, then lay the chicken in without crowding the pan. Let it sear undisturbed for five to seven minutes per side until the edges are dark and crispy. Rest it for five minutes before slicing so the juices stay inside.
- Make the Salad:
- Toss tomatoes, cucumber, red onion, and parsley in a large bowl with olive oil, lemon juice, salt, and pepper. Taste it and adjust, the salad should be bright and just barely dressed.
- Prepare the Tahini Dressing:
- Whisk tahini, lemon juice, water, garlic, and salt together until smooth. It will seize up at first and look broken, keep whisking and adding water a tablespoon at a time until it loosens into a pourable cream.
- Assemble:
- Pile the salad onto plates, lay the sliced chicken on top, and drizzle the tahini over everything with a heavy hand. Garnish with extra parsley if you have it.
Pin it One night I made this for a small dinner party and forgot to put out forks. We ended up scooping everything into lettuce leaves with our hands, laughing at the mess. It became the best kind of meal, the kind where no one checks their phone and everyone goes back for seconds. That's when I realized this dish doesn't need much to be memorable, it already has everything it needs.
How to Make It Even Better
If you have access to a charcoal grill, use it. The chicken picks up a smoky char that the stovetop can only approximate. I've also started adding a handful of arugula or chopped romaine to the salad when I want more volume without more heaviness. On nights when I'm extra hungry, I'll toast some pita and tear it into pieces over the top, letting it soak up the tahini like croutons.
Storage and Leftovers
The chicken keeps well in the fridge for up to three days and actually tastes better the next day once the spices have settled in. Store the salad and dressing separately or everything will get soggy. I like to pack this for lunch in compartments, then assemble it right before eating. The tahini dressing also freezes surprisingly well, I make a double batch and keep half in the freezer for lazy weeknights.
What to Serve With It
This salad is filling enough on its own, but sometimes I'll serve it with warm pita, hummus, or a side of roasted sweet potatoes. If you want to make it a bigger spread, add some pickled turnips, olives, or a simple tabbouleh.
- For a spicy kick, stir a pinch of chili flakes or a drizzle of harissa into the tahini dressing.
- If you're feeding a crowd, double the chicken and set everything out as a build your own bowl situation.
- Leftover tahini dressing works beautifully as a dip for raw vegetables or a sauce for grain bowls.
Pin it This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something worth sitting down for. I hope it finds a regular spot in your rotation the way it has in mine.
Recipe FAQs
- → How long should the chicken marinate for best flavor?
Marinate the chicken at least 15 minutes to allow spices and lemon to infuse. For deeper flavor, refrigerate up to 8 hours.
- → What cooking method works best for the chicken?
Pan-searing or grilling over medium-high heat until charred and cooked through ensures juicy, flavorful chicken strips.
- → Can I adjust the tahini dressing consistency?
Yes, add water gradually to the tahini mixture until it reaches a smooth, pourable texture.
- → What vegetables are included in the salad mix?
The salad features diced tomato, cucumber, thinly sliced red onion, and chopped parsley for freshness.
- → Are there suggested additions to enhance the dish?
Consider adding chopped romaine or arugula for extra greens or a pinch of chili flakes for spice.