Chicken Shawarma Salad with Lemon Tahini Dressing

Prep: 20 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Shawarma cooked on a spit or rotisserie is street food at its finest — but there’s no reason you can’t re-create the flavors at home. Here, the spiced meat takes center stage in a colorful, feel-good dinner salad that’s sure to be a new favorite. Crisp lettuce and cucumbers, juicy tomatoes, and crunchy red onion pair with juicy chicken — and it’s all tied together with a creamy tahini dressing. It’s a lighter, vegetable-forward take on the classic meat-filled pita that’s just as satisfying.

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
1/4 cup well-stirred tahini
3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
2 tablespoons olive oil
2 to 3 tablespoons water
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 small red onion, thinly sliced
1/4 cup cold water
2 medium heads butter lettuce (about 1 pound), such as Boston or Bibb, torn into bite-sized pieces
2 medium tomatoes, cut into 1-inch pieces
1 medium English cucumber, quartered lengthwise, then cut into 1/2-inch thick pieces
Ground sumac, for garnishing (optional)

Instructions

Stir the oil, garlic, salt, pepper, cumin, cinnamon, and turmeric together in a large bowl to form a paste. Add the chicken and toss to coat; let marinate at room temperature while the oven heats, about 20 minutes. Arrange a rack in the middle of the oven and heat to 425°F.
Line a rimmed baking sheet with parchment paper or oiled aluminum foil. Place the chicken on the baking sheet in single layer. Roast until browned and cooked through, 25 to 30 minutes. Meanwhile, make the dressing and begin to assemble the salad.
Whisk the tahini, lemon juice, oil, 2 tablespoons of the water, salt, and black pepper together in a small bowl until smooth. If the dressing is too thick to pour, whisk in the extra tablespoon of water.
Place the onion and water in a small bowl and set aside for 10 minutes to make the onion less potent. Drain and discard the liquid.
Place the lettuce in a large bowl, drizzle with half the dressing, and toss to coat. Divide the lettuce, tomato, cucumber, and red onion among 4 plates or shallow bowls. When the chicken is ready, let rest 5 minutes, then thinly slice crosswise and divide among the salads. Drizzle with the remaining dressing, sprinkle with sumac if using, and serve.