Save The first time I made shawarma at home, I was chasing the memory of a late-night street vendor in Beirut who assembled his wraps with one hand while juggling orders with the other. My kitchen smelled nothing like his cart that night, but when I tasted that first bite of spiced chicken over crisp vegetables with tahini pooling underneath, something clicked. This salad version came later, born from an evening when I wanted all those flavors without the bread weighing me down, and it's become the dish I make when I want to feel both nourished and transported.
I made this for friends one summer evening when nobody felt like eating anything heavy, and watched them go back for seconds without hesitation. One guest asked for the tahini dressing recipe alone, and I realized then that this dish had quietly become one of those meals that feels both everyday and special at the same time.
Ingredients
- Boneless, skinless chicken thighs: They stay juicier than breast meat and actually taste like something, holding onto those warm spices beautifully.
- Olive oil: Good quality matters here since it carries the garlic into the chicken.
- Ground cumin, coriander, smoked paprika, turmeric, and cinnamon: This combination is the heart of it all, giving that signature shawarma warmth without any single spice overpowering the others.
- Lemon juice: Acid is everything, brightening the richness and keeping the whole dish from feeling flat.
- Fresh tomatoes and cucumber: Crisp, cold vegetables against warm spiced chicken create a rhythm on the plate.
- Red onion: Thinly sliced and raw, it adds a sharp bite that balances the creamy dressing.
- Fresh parsley: More than garnish, it adds a grassy freshness that makes your mouth wake up.
- Tahini: Buy good tahini if you can find it, the kind that tastes nutty and rich, not dusty and thin.
Instructions
- Marinate the chicken with confidence:
- Mix olive oil with all those spices and garlic, then coat your chicken thighs thoroughly. Even 15 minutes helps, but if you have time, let it sit overnight in the fridge and the flavors deepen noticeably.
- Get your pan hot before the chicken touches it:
- Medium-high heat, and wait until the pan is properly hot, not just warm. When the chicken hits the surface, you should hear a satisfying sizzle, and that's what creates those charred edges that taste incredible.
- Don't move the chicken around:
- Let each side sit undisturbed for 5 to 7 minutes so it develops a golden crust. Flip once, cook the other side, then rest it on a cutting board for those 5 minutes while you finish everything else.
- Toss the salad simply:
- Tomatoes, cucumber, onion, and parsley go into a bowl with olive oil, lemon juice, salt, and pepper. It's best when you dress it just before serving so vegetables stay crisp.
- Make the tahini dressing smooth and pourable:
- Whisk tahini with lemon juice first, then add water gradually until it reaches the consistency of heavy cream. It'll seem thick at first, but it loosens as you whisk.
- Slice the chicken and assemble:
- Pile the salad on a plate, lay warm chicken strips on top, then drizzle that tahini generously over everything so it finds its way through all the layers.
Save There's a moment when you pour that tahini dressing and watch it cascade through the warm chicken and cool vegetables that this stops being just dinner and becomes something you want to share. My kitchen table has seen this dish bring people into longer conversations than usual, which is really the best compliment any food can receive.
Why This Works as a Salad
Serving shawarma as a salad instead of wrapped in bread changes everything. The vegetables stay cold and crisp against warm, spiced chicken, and the tahini binds it all together without the starch of bread making you feel sluggish. You get all the flavors and textures in one bowl, with nothing to hide behind, which is probably why it's become my go-to when I'm cooking for people who care about how they feel after eating.
The Spice Blend Philosophy
This combination of warm spices is intentional, built around cinnamon's subtle sweetness and smoked paprika's depth. None of them scream at you individually; instead, they create a background warmth that makes you reach for another bite without quite knowing why. The cumin and coriander echo traditional Middle Eastern cooking, while the turmeric adds an earthiness that somehow makes the chicken taste more like itself.
Making It Your Own
This recipe is flexible in ways that matter. You can grill the chicken over charcoal if you have the setup, which adds a smokiness that's hard to replicate. You can add chopped romaine or arugula to make it more salad-forward, or toss in radishes and fresh mint if you want to shift the flavor profile slightly. If gluten isn't a concern, serve it with warm pita bread on the side for people who want something to soak up that tahini dressing.
- Add a pinch of chili flakes to the chicken marinade if you want heat without the dressing taking the hit.
- Make the tahini dressing thinner for drizzling or thicker for dolloping, depending on your mood.
- Prep all the vegetables and dressing ahead of time, then just cook the chicken and assemble when you're ready to eat.
Save This dish reminds me that the best meals are the ones that feel both grounded in tradition and entirely your own. Serve it warm or let the chicken cool slightly, and either way, it's the kind of food that makes people linger a little longer at the table.
Recipe FAQ
- → What spices are used for marinating the chicken?
The chicken is marinated with cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, garlic, salt, and lemon juice for a warm, aromatic flavor.
- → Can I prepare the chicken ahead of time?
Yes, the chicken can be marinated for at least 15 minutes or up to 8 hours in the refrigerator for more intense flavor.
- → How is the tahini dressing made smooth?
Whisk tahini with lemon juice, water, minced garlic, and salt until smooth, adding water gradually to reach desired consistency.
- → What vegetables are included in the salad?
The salad includes diced tomatoes, cucumber, thinly sliced red onion, and fresh parsley, dressed with olive oil and lemon juice.
- → Is this dish suitable for gluten-free diets?
Yes, it is gluten-free as prepared, but if adding pita bread, ensure it’s gluten-free to maintain dietary restrictions.