Save I used to think shawarma was something you could only get right from a street cart, wrapped in foil and dripping with sauce. Then one summer evening, I ran out of pita bread and decided to skip the wrap entirely. I piled the spiced chicken over a chopped salad instead, drizzled it with tahini, and realized I'd been missing the point all along. Sometimes the best meals happen when you strip away the extras and let the flavors speak for themselves. This salad version became my go-to whenever I wanted something bright, satisfying, and a little bit nostalgic without the heaviness.
The first time I made this for my sister, she was skeptical. She thought salad meant boring, and chicken thighs were too rich for something so simple. But after her first bite, she went quiet in that way people do when theyre actually tasting something. She told me later it reminded her of a trip we took years ago, eating at a tiny spot with plastic chairs and the best food wed ever had. I hadnt been aiming for nostalgia, but I guess good food has a way of bringing it back anyway.
Ingredients
- Boneless, skinless chicken thighs: These stay juicy and flavorful even if you cook them a minute too long, unlike chicken breast which dries out fast.
- Olive oil: Use a good one here because it carries the spices and keeps the chicken moist during marinating.
- Garlic, minced: Fresh garlic makes all the difference, the jarred stuff just doesnt have the same bite.
- Ground cumin: This is the backbone of the shawarma flavor, earthy and warm without being overwhelming.
- Ground coriander: It adds a subtle citrusy sweetness that balances the cumin perfectly.
- Smoked paprika: Gives a hint of char and depth, almost like the chicken was cooked over an open flame.
- Ground turmeric: Just a touch for color and a faint peppery warmth that rounds everything out.
- Ground cinnamon: A secret ingredient that makes people ask what that flavor is, but they can never quite place it.
- Ground black pepper and salt: Simple seasonings that let the spices shine without competing.
- Lemon juice: Brightens the marinade and tenderizes the chicken just enough.
- Tomatoes, diced: Use ripe ones if you can, they add sweetness and juice to the salad base.
- Cucumber, diced: Crisp and cooling, it cuts through the richness of the tahini and chicken.
- Red onion, thinly sliced: A little sharp, a little sweet, and it mellows as it sits in the lemon juice.
- Fresh parsley, chopped: Not just a garnish, it adds a grassy freshness that wakes up every bite.
- Tahini: Make sure its well-stirred because it separates in the jar, and a smooth tahini makes a smooth dressing.
- Water: Loosens the tahini so it drizzles instead of clumps, add it slowly until it feels right.
Instructions
- Prepare the Chicken:
- Mix the olive oil, garlic, and all the spices with lemon juice in a bowl until it smells like a spice market. Toss the chicken thighs in until theyre fully coated, then let them sit for at least 15 minutes so the flavors sink in.
- Cook the Chicken:
- Heat your skillet or grill pan until its really hot, then lay the chicken down and let it sizzle without moving it for 5 to 7 minutes per side. Youre looking for golden char marks and juices that run clear, then let it rest before slicing so it stays tender.
- Make the Salad:
- Toss the tomatoes, cucumber, red onion, and parsley together in a big bowl with olive oil, lemon juice, salt, and pepper. Taste it and adjust the seasoning because this is the base that everything else sits on.
- Prepare the Tahini Dressing:
- Whisk the tahini with lemon juice, garlic, salt, and a little water until it goes from thick and grainy to smooth and pourable. If it seizes up at first, dont panic, just keep whisking and adding water in small splashes.
- Assemble:
- Divide the salad onto plates, lay the sliced chicken on top in a way that looks intentional, then drizzle the tahini over everything with a generous hand. Finish with a little extra parsley if you have it.
Save I brought this to a potluck once, thinking it was too simple to stand out next to casseroles and baked pasta. But people kept coming back for seconds, asking for the recipe, telling me it tasted like summer. One friend said it reminded her of eating outside in the shade with her feet in the grass. I realized then that food doesnt have to be complicated to mean something, it just has to taste like it was made with attention.
How to Get the Best Char on Your Chicken
The key is a hot pan and patience. Let the chicken sit undisturbed for the full 5 minutes before flipping, that sear develops flavor you cant get by moving it around. If youre using a grill pan, make sure the ridges are screaming hot so you get those dark lines that add a smoky bitterness to balance the spices. And if you have access to an outdoor grill, even better, the real smoke takes this dish to another level entirely.
What to Do with Leftovers
This salad doesnt hold up well once dressed, but the components keep beautifully on their own. Store the chicken, salad, and tahini separately in the fridge, then assemble fresh servings as you need them. The chicken is fantastic tucked into a wrap the next day, or chopped and tossed with warm grains like couscous or rice. Ive even eaten cold slices straight from the container at midnight, and it still tasted like a full meal.
Ways to Make It Your Own
This recipe is forgiving and easy to tweak based on what you have or what youre craving. I sometimes add a handful of arugula or romaine to the salad for more crunch and bitterness. A sprinkle of sumac over the top adds a tart, lemony punch that feels very traditional. And if you like heat, a pinch of chili flakes in the marinade or a swirl of harissa in the tahini dressing brings a warmth that lingers just right.
- Swap chicken thighs for chicken breast if thats what you have, just watch the cooking time closely.
- Add crumbled feta or a handful of olives if youre not keeping it dairy-free.
- Serve it over quinoa, bulgur, or flatbread for a heartier meal.
Save This dish has become one of those recipes I make without thinking, the kind that feels like muscle memory. Its proof that you dont need a long ingredient list or complicated techniques to make something that tastes like home, or at least like a really good memory.
Recipe Questions & Answers
- → How should I marinate the chicken for best flavor?
Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Coat the chicken thoroughly and marinate for at least 15 minutes or up to 8 hours refrigerated for deeper flavor.
- → What is the best method to cook the chicken?
Cook the chicken in a hot skillet or grill pan over medium-high heat for 5–7 minutes per side until nicely charred and cooked through. Let the chicken rest before slicing to retain juices.
- → How do I prepare the tahini dressing to the right consistency?
Whisk tahini with lemon juice, minced garlic, salt, and water. Add water gradually until the dressing reaches a smooth, pourable consistency.
- → Can I customize the salad greens?
Yes, adding leafy greens like chopped romaine or arugula will add more texture and freshness to the salad without overpowering the original flavors.
- → Are there any common allergens in this dish?
Yes, sesame from tahini is present. The dish is gluten-free and dairy-free as prepared, but check tahini and spices for cross-contamination.