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Kosher Chicken Shawarma Salad with Crunchy Vegetables and Tahini Dressing

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Meat (Fleishig)

Chicken shawarma salad is a lighter way to enjoy shawarma: spiced chicken thigh strips seared until caramelized, served over greens with cucumber, red cabbage, red pepper, cherry tomatoes, red onion and parsley, with a lemony tahini dressing.

Shawarma Flavor Without a Spit

Marinate the chicken in cumin, coriander, paprika, turmeric, garlic, lemon and olive oil for at least 2 hours, or overnight. Cook it in a very hot pan in batches so the edges char. Thin the tahini dressing with warm water until pourable; it thickens in the fridge.

Kosher Notes

This is a meat (fleishig) salad; tahini is pareve, so the dressing is fine with chicken. Check lettuce, cabbage and parsley for insects, or use certified bagged greens.

Storing

Keep the components separate for up to 3 days. Pickled vegetables or sumac make good toppings.

Kosher Chicken Shawarma Salad with Crunchy Vegetables and Tahini Dressing
This fresh take on classic chicken shawarma features perfectly spiced chicken over crisp vegetables with a creamy tahini dressing that brings it all together.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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