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Chicken Shawarma Salad Bowl

Chicken Shawarma Salad Bowl

A colorful, nourishing, and satisfying Chicken Shawarma Salad Bowl that combines spiced chicken with fresh vegetables and a creamy tahini dressing.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 2 tsp ground cumi
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/4 cup thinly sliced red onio
  • 1/2 cup crumbled feta cheese
  • 1/4 cup tahini
  • 2 tbsp Greek yogurt

Method
 

  1. Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper.
  2. Marinate the chicken thighs in the mixture for at least 30 minutes, preferably 2 to 4 hours in the fridge.
  3. Preheat the grill or skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.
  4. Let the chicken rest for 5 minutes, then slice into thin strips.
  5. Whisk together tahini, Greek yogurt, lemon juice, and water for the dressing.
  6. Assemble the salad by dividing romaine lettuce into bowls and topping with sliced chicken, cherry tomatoes, cucumbers, red onions, and feta cheese.
  7. Drizzle with tahini dressing and serve immediately.

Notes

Do not rush the marination process for maximum flavor. Use fresh lemon juice for the best taste. Store dressing separately to keep lettuce crisp.