Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

prep:
10 mins
cook:
35 mins
additional:
4 hrs 10 mins
total:
4 hrs 55 mins
Servings:
4
Yield:
4 salads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

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

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

  • 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.

  • 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.

  • 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

723 calories; protein 24.1g; carbohydrates 30g; fat 58.2g; cholesterol 70.7mg; sodium 674.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2020
This is an outstanding salad! I've used Allrecipes for years, but never before reviewed anything. I just have to sing the praises of this salad, as my DH and I loved it. Plus, it was dead easy to prepare. Usually I try recipes exactly as written the first time, but I had to make one teeny change due to the calendar -- I don't eat "fresh" tomatoes in November, no matter the supposed garden-like growing conditions they may have sprung from. My substitute was well-drained diced fire roasted canned tomatoes, and I think they were perfect. I won't bother to use fresh except during Aug/Sep. I think any diced tomatoes, flavoured or not, would be fine. Other than that, I followed the recipe exactly They were thoroughly cooked in the 30 minutes called for. I don't think you would want anything with the skin on, although bone-in skinless would probably be just fine. This may not resemble other recipes labelled "shawarma," but it's delicious and a definite repeat at our house. Read More