Chicken Shawarma Tahini Salad (Printable Version)

Spiced chicken pairs with fresh tomato, cucumber, onion salad and creamy tahini dressing for a vibrant meal.

# 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 as needed)
22 - 1 clove garlic, finely minced
23 - 1/2 tsp salt

# How-To Steps:

01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice in a bowl. Add chicken thighs and coat thoroughly. Refrigerate and marinate for at least 15 minutes or up to 8 hours.
02 - Heat a large skillet or grill pan over medium-high heat. Cook the chicken 5 to 7 minutes per side until fully cooked and browned. Remove from heat and let rest for 5 minutes, then slice into strips.
03 - In a large bowl, combine diced tomatoes, cucumber, red onion, and chopped parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently and set aside.
04 - Whisk tahini, lemon juice, water, garlic, and salt until smooth. Adjust consistency by adding more water if needed until pourable.
05 - Divide salad evenly onto plates. Arrange sliced chicken on top and drizzle generously with tahini dressing.
06 - Serve immediately, garnished with additional parsley if desired.

# Tips for Success:

01 -
  • The spice blend creates a crust on the chicken that tastes like it came straight off a rotating spit, but you made it in a regular skillet.
  • The tahini dressing turns creamy and tangy when it hits the lemon-dressed vegetables, tying everything together in one forkful.
  • It comes together in under an hour, yet feels like you've been cooking all day because the flavors are that deep and layered.
02 -
  • Don't skip the resting step after cooking the chicken, because slicing it too soon will cause all the flavorful juices to run out onto the cutting board instead of staying in the meat.
  • If your tahini dressing seizes up and becomes thick and pasty when you add the lemon juice, don't panic, just keep whisking and add water slowly until it loosens into a creamy consistency again.
03 -
  • Marinate the chicken the night before if you can, the spices will penetrate deeper and the flavor will be twice as intense.
  • Use a cast iron skillet if you have one, it holds heat better than nonstick and gives you the kind of char that makes people think you grilled outdoors.
  • Taste your tahini before you make the dressing, because some brands are bitter and need extra lemon juice to balance them out.
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