Chicken Shawarma Salad


In this recipe, chicken shawarma becomes an ingredient in a salad, instead of a main dish. We like to use romaine, but you may use any lettuce or combination of greens you like.

Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
4 hrs 10 mins
Total Time:
4 hrs 55 mins
4 salads


  • cup extra-virgin olive oil

  • ½ cup freshly squeezed lemon juice

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cardamom

  • 1 ½ teaspoons smoked paprika

  • 1 teaspoon ground turmeric

  • 1 teaspoon cayenne pepper, or to taste

  • 1 teaspoon salt, or to taste

  • 1 clove garlic, minced

  • 4 (4 ounce) boneless, skinless chicken thighs

  • ¼ cup tahini

  • 3 tablespoons honey, or to taste

  • cooking spray

  • 1 medium onion, sliced into 1/2-inch rings

  • 6 cups chopped romaine lettuce

  • 2 medium tomatoes, sliced

  • 1 medium cucumber, sliced


  1. Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.

  2. Measure 1/2 cup marinade into a bowl and set aside.

  3. Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.

  4. Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.

  5. Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.

  6. Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.

  7. Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.

  8. Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.

  9. Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

Cook's Note:

Instead of using a blender, you can combine marinade ingredients in a pint-sized jar with a tight-fitting lid, and shake to combine.

Nutrition Facts (per serving)

723 Calories
58g Fat
30g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 723
% Daily Value *
Total Fat 58g 75%
Saturated Fat 10g 49%
Cholesterol 71mg 24%
Sodium 675mg 29%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 19%
Total Sugars 18g
Protein 24g
Vitamin C 37mg 186%
Calcium 136mg 10%
Iron 5mg 26%
Potassium 715mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love