Kosher Chicken Shawarma Salad with Crunchy Vegetables and Tahini Dressing

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I’ve been obsessed with making chicken shawarma at home ever since my last trip to Israel. The smell of those spices hitting the pan takes me right back to the bustling markets in Jerusalem. But here’s the thing about traditional shawarma: it’s usually served in pita with heavy sauces, which can feel a bit much on a hot summer day. That’s how this salad version came to life in my kitchen.

The key to getting that authentic shawarma flavor without the rotating spit is in the spice blend and the way you cook the chicken. I use a combination of cumin, coriander, paprika, and turmeric, plus a good amount of garlic and lemon juice. The chicken gets marinated for at least two hours, but overnight is even better if you can plan ahead. Then I slice it thin and cook it in a hot skillet until the edges get crispy and caramelized.

Getting That Authentic Shawarma Flavor at Home

What makes this salad work so well is the contrast of textures. You’ve got the warm, spiced chicken against cool, crunchy vegetables like cucumber, red cabbage, and bell peppers. The tahini dressing brings everything together with its creamy, nutty flavor. I thin it out with lemon juice and a splash of water until it’s the perfect drizzling consistency.

Why This Chicken Shawarma Salad Works

This salad is perfect for lunch or a light dinner, especially when you want something satisfying but not heavy. I love serving it with some warm pita bread on the side, or you can stuff it into pita pockets if you want the full shawarma experience. It keeps well in the fridge for a couple of days too, though I recommend storing the dressing separately so the greens don’t get soggy.

Kosher Chicken Shawarma Salad with Crunchy Vegetables and Tahini Dressing - Middle Eastern recipe
I've been obsessed with making chicken shawarma at home ever since my last trip to Israel. The smell of those spices hitting the pan takes me right back to the bustling markets in Jerusalem. But here's the thing about traditional shawarma: it's usually served in pita with heavy sauces, which can feel a bit much on a hot summer day. That's how this salad version came to life in my kitchen. The key to getting that authentic shawarma flavor without the rotating spit is in the spice blend and the way you cook the chicken. I use a combination of cumin, coriander, paprika, and turmeric, plus a good amount of garlic and lemon juice. The chicken gets marinated for at least two hours, but overnight is even better if you can plan ahead. Then I slice it thin and cook it in a hot skillet until the edges get crispy and caramelized. What makes this salad work so well is the contrast of textures. You've got the warm, spiced chicken against cool, crunchy vegetables like cucumber, red cabbage, and bell peppers. The tahini dressing brings everything together with its creamy, nutty flavor. I thin it out with lemon juice and a splash of water until it's the perfect drizzling consistency. This salad is perfect for lunch or a light dinner, especially when you want something satisfying but not heavy. I love serving it with some warm pita bread on the side, or you can stuff it into pita pockets if you want the full shawarma experience. It keeps well in the fridge for a couple of days too, though I recommend storing the dressing separately so the greens don't get soggy.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs cut into thin strips
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
For the Salad
  • 6 cups mixed greens or romaine lettuce
  • 1 large cucumber diced
  • 2 cups red cabbage thinly sliced
  • 1 large red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
For the Tahini Dressing
  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 3-4 tbsp warm water
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

Marinate the Chicken
  1. In a large bowl, combine the sliced chicken with minced garlic, cumin, coriander, paprika, turmeric, cayenne, salt, pepper, olive oil, and lemon juice. Mix well to coat all the chicken pieces.
  2. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor.
Make the Tahini Dressing
  1. In a small bowl, whisk together tahini, lemon juice, and minced garlic until combined.
  2. Gradually add warm water, one tablespoon at a time, whisking constantly until the dressing reaches a smooth, pourable consistency.
  3. Season with salt and pepper. Set aside. The dressing will thicken as it sits, so add more water if needed before serving.
Cook the Chicken and Assemble
  1. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the edges are golden and slightly crispy.
  2. While the chicken cooks, prepare the salad vegetables and arrange the mixed greens in serving bowls.
  3. Top each bowl with the cooked chicken, then add the diced cucumber, sliced red cabbage, bell pepper, cherry tomatoes, and red onion.
  4. Drizzle with the tahini dressing and sprinkle with fresh parsley. Serve immediately.

Notes

The chicken can be marinated up to 24 hours in advance. Store leftover salad components separately in the refrigerator for up to 3 days. The tahini dressing may thicken when refrigerated, so thin it out with a little warm water before serving. For extra flavor, try adding some pickled vegetables or a sprinkle of sumac on top.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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