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.