Ingredients
For the Marinade and Chicken
- 1 pound boneless skinless chicken thighs (thinly sliced)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
For the Salad
- 1 head romaine lettuce (chopped)
- 3 roma tomatoes (chopped)
- 2 Persian cucumbers (chopped)
- ½ red onion (sliced)
- 2 ounces pickled sliced banana peppers
For the Dressing and Garnish
- ½ cup tahini sauce
- Chopped parsley (for garnish)
Instructions
- Prepare Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper. Whisk the mixture thoroughly to blend all the spices and liquids together.
- Marinate Chicken: Add the thinly sliced chicken thighs to the marinade bowl. Stir well to coat all the chicken pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably up to 24 hours to deepen the flavors.
- Cook Chicken: Heat a large heavy-bottomed skillet or cast-iron skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is fully cooked and slightly browned, about 15 minutes.
- Assemble Salad: Divide the chopped romaine lettuce, chopped tomatoes, cucumbers, sliced red onion, and pickled banana peppers evenly into four bowls.
- Add Chicken and Dressing: Top each salad bowl with the cooked chicken shawarma. Drizzle 2 tablespoons of tahini sauce over each serving and garnish with freshly chopped parsley. Serve immediately for a fresh and flavorful meal.
Notes
- Marinating the chicken longer enhances flavor and tenderness; overnight marination is ideal.
- Use a heavy skillet or cast iron pan to achieve better browning and texture on the chicken.
- Feel free to adjust the crushed red pepper to control the spiciness of the dish.
- Tahini sauce can be substituted with a garlic yogurt sauce for a milder flavor.
- Serve with warm pita bread or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
