Save to Pinterest I used to think shawarma only belonged wrapped in pita, dripping with garlic sauce at 2 a.m. after a long shift. Then one summer evening, I had leftover spiced chicken and a fridge full of tomatoes that needed using. I tossed everything into a bowl, whisked up some tahini dressing, and realized I'd been missing the point all along. The spices didn't need the bread. They just needed something fresh to dance with.
I made this for a friend who swore she didn't like Middle Eastern food. She ate two servings, then asked if I could teach her how to make the dressing. Turns out she'd only ever had dried-out falafel from a campus food court. This dish changed her mind, and now she requests it every time she comes over.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts and soak up the marinade beautifully, don't skip them for lean meat or you'll lose that tender bite.
- Olive oil: It carries the spices into the chicken and helps with browning, use a decent one since you'll taste it in the marinade.
- Garlic, minced: Fresh garlic punches through the spices with a sharpness that powder just can't match.
- Ground cumin: This is the backbone of shawarma flavor, earthy and warm without being too heavy.
- Ground coriander: It adds a subtle citrusy sweetness that balances the cumin perfectly.
- Smoked paprika: Gives you that faint charred flavor even if you're cooking indoors on a regular pan.
- Ground turmeric: A pinch goes a long way, adding color and a slightly bitter depth that rounds out the spice blend.
- Ground cinnamon: Just half a teaspoon brings an unexpected warmth that makes people ask what your secret is.
- Ground black pepper and salt: Season boldly, the chicken needs it to stand up to the bright salad and creamy dressing.
- Lemon juice: Freshly squeezed is non-negotiable, it tenderizes the meat and wakes up every other flavor.
- Tomatoes, diced: Use ripe ones if you can, they release just enough juice to make the salad feel alive.
- Cucumber, diced: It adds crunch and a cool contrast to the warm spices.
- Red onion, thinly sliced: Slice it thin so it doesn't overpower, or soak it in cold water for ten minutes if you want it milder.
- Fresh parsley, chopped: This isn't just garnish, it's part of the salad and adds a grassy brightness you'll miss if you skip it.
- Tahini: Stir it well before measuring, it separates in the jar and you want the creamy part mixed with the oil.
- Water: Tahini seizes up when you add lemon juice, the water loosens it back into a silky drizzle.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, garlic, all the spices, salt, and lemon juice in a bowl until it smells like a spice market. Toss the chicken thighs in and turn them until every bit is coated, then let them sit for at least fifteen minutes or cover and refrigerate if you have time.
- Cook the Chicken:
- Heat your skillet or grill pan over medium-high until it's properly hot, then lay the chicken down without crowding the pan. Let it sear undisturbed for five to seven minutes per side until you see dark, caramelized edges and the juices run clear.
- Rest and Slice:
- Move the cooked chicken to a cutting board and give it five minutes to rest so the juices settle back in. Slice it into strips against the grain for the most tender bite.
- Toss the Salad:
- Combine tomatoes, cucumber, red onion, and parsley in a big bowl, then drizzle with olive oil and lemon juice. Season with salt and pepper, toss gently, and taste it, it should be bright and lively.
- Make the Tahini Dressing:
- Whisk tahini, lemon juice, water, garlic, and salt together until smooth. If it's too thick, add water a tablespoon at a time until it drizzles easily from the whisk.
- Assemble and Serve:
- Divide the salad among plates, pile the warm sliced chicken on top, and drizzle generously with tahini dressing. Scatter extra parsley over everything if you feel like it.
Save to Pinterest One night I served this to my dad, who grew up eating his mother's version of shawarma in Beirut. He didn't say much while he ate, just nodded a few times and cleaned his plate. When he finished, he looked up and said it reminded him of summer evenings on their old balcony. That's when I knew I'd gotten it right.
How to Get the Best Char
If you have access to a charcoal grill, use it. The smokiness from real fire takes this chicken to another level, and the slight char on the edges adds a bitterness that plays beautifully against the sweet cinnamon and tangy lemon. If you're stuck indoors, crank your vent hood on high, get your heaviest pan screaming hot, and resist the urge to move the chicken around. Let it sit and develop that crust. You'll smell the spices toasting, and that's exactly what you want.
Making It Your Own
I've made this salad a dozen different ways depending on what's in the fridge. Sometimes I throw in chopped romaine or arugula for more greens, or add pickled turnips if I have them. A handful of toasted pine nuts or slivered almonds adds crunch, and if you like heat, a pinch of chili flakes in the marinade or a swirl of harissa in the tahini dressing will wake everything up. The bones of this recipe are strong enough to handle whatever you want to add.
Storage and Leftovers
This salad is best eaten fresh, but leftovers can be stored separately to keep things from getting soggy. I pack the chicken, salad, and dressing in different containers and assemble them when I'm ready to eat. The chicken reheats well in a hot pan for a minute or two, or you can eat it cold straight from the fridge. The salad will release some liquid as it sits, so drain it off before serving again. The tahini dressing keeps for up to five days and might need a splash of water and a good stir before you use it.
- Store components separately to keep the salad crisp and the dressing smooth.
- Reheat the chicken gently or enjoy it cold, both work beautifully.
- Use leftover chicken in wraps, grain bowls, or on top of hummus for an easy lunch.
Save to Pinterest This dish taught me that the best meals don't need to be complicated, just honest and full of flavor. I hope it finds a spot in your regular rotation the way it has in mine.
Recipe Questions & Answers
- → What spices are used for the chicken?
The chicken is seasoned with cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt for a warm, aromatic flavor.
- → How should the tahini dressing be prepared?
Whisk tahini with fresh lemon juice, garlic, salt, and water until smooth, adjusting water for desired consistency.
- → Can this dish be made ahead of time?
Yes, marinating the chicken for several hours enhances flavor, and salad components can be prepped in advance.
- → What vegetables are included in the salad?
The salad features diced tomatoes, cucumber, red onion, and fresh parsley, tossed with lemon juice and olive oil.
- → Is the dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free; just avoid serving with gluten-containing breads.