Chicken Shawarma Tahini Salad (Print)

Spiced chicken atop a vibrant tomato, cucumber, and onion salad drizzled with creamy tahini dressing.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
11 - Juice of 1 lemon

→ Salad

12 - 3 medium tomatoes, diced
13 - 1 large cucumber, diced
14 - 1 small red onion, thinly sliced
15 - 1/4 cup fresh parsley, chopped
16 - 1 tbsp olive oil
17 - Juice of 1/2 lemon
18 - Salt and pepper, to taste

→ Tahini Dressing

19 - 1/3 cup tahini
20 - 3 tbsp fresh lemon juice
21 - 2 tbsp water, plus more as needed
22 - 1 clove garlic, finely minced
23 - 1/2 tsp salt

# Directions:

01 - Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice in a bowl. Add chicken thighs and coat thoroughly. Marinate a minimum of 15 minutes or refrigerate up to 8 hours.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken 5 to 7 minutes per side until fully cooked with a charred exterior. Rest for 5 minutes, then slice into strips.
03 - Toss tomatoes, cucumber, red onion, and parsley in a large bowl. Drizzle with olive oil and lemon juice. Season with salt and pepper to preference. Set aside.
04 - Whisk tahini, lemon juice, water, garlic, and salt until smooth. Adjust consistency with additional water if needed to achieve a pourable texture.
05 - Divide salad onto plates. Top with sliced chicken and drizzle generously with tahini dressing.
06 - Serve immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The spice blend is warm and rounded—nothing too aggressive, everything in harmony.
  • Tahini dressing is the kind of thing that makes you feel like you're eating at a proper restaurant.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary choices.
02 -
  • Tahini seizes up when you add lemon juice straight—whisk continuously so it stays smooth, and add water gradually to loosen it.
  • The spices need to bloom in the oil before they hit the chicken, which is why you combine them first instead of sprinkling them dry.
  • Chicken thighs forgive you in ways chicken breasts won't; use thighs and you'll have a much better time.
03 -
  • Cold spices taste stale—taste your tahini dressing before plating and add a tiny pinch more salt if it feels flat, because cold food needs more seasoning than hot.
  • If you have the time, char the chicken over charcoal instead of in a skillet; the smoke changes everything and makes it taste like actual street food.
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