Chicken Shawarma Tahini Salad (Printable)

Spiced chicken paired with vibrant tomato, cucumber, onion salad and creamy tahini dressing.

# What You Need:

→ Chicken

01 - 1.1 lbs 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 as needed
22 - 1 clove garlic, finely minced
23 - 1/2 tsp salt

# Step-by-Step Guide:

01 - Combine olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, and lemon juice in a bowl. Add chicken thighs and coat thoroughly. Marinate for at least 15 minutes or refrigerate up to 8 hours.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs for 5 to 7 minutes each side until fully cooked and charred. Let rest for 5 minutes then slice into strips.
03 - In a large bowl, combine diced tomatoes, cucumber, sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Set aside.
04 - Whisk together tahini, fresh lemon juice, water, minced garlic, and salt until smooth. Adjust consistency with additional water as necessary for pouring.
05 - Distribute salad evenly among plates. Top with sliced chicken and drizzle generously with tahini dressing. Garnish with extra parsley if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like street food but leaves you feeling light and energized, not weighed down.
  • The tahini dressing is so good you'll start putting it on everything from roasted vegetables to morning eggs.
  • You can prep the chicken marinade the night before and have dinner on the table in under twenty minutes.
  • It's naturally gluten free and dairy free, so it works for almost everyone at the table without any awkward substitutions.
02 -
  • Don't skip the resting step after cooking the chicken, cutting into it too early means all the juice runs out onto the cutting board instead of staying in the meat.
  • The tahini dressing will thicken as it sits, so make it a little thinner than you think you need.
  • If your skillet isn't hot enough, the chicken will steam instead of sear and you'll miss out on all that caramelized flavor.
03 -
  • Marinate the chicken for at least an hour if you have the time, overnight is even better and the flavors go deep.
  • Always taste your tahini before using it, some brands are bitter and need extra lemon juice and salt to balance out.
  • Use a meat thermometer if you're unsure, chicken thighs are done at 165 degrees but they're forgiving enough that a few degrees over won't ruin them.
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