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Chicken Shawarma Salad

By Jason Fung, MD

Chicken Shawarma Salad

Who needs takeout when you can make your own chicken shawarma at home? The chicken in this recipe by truLOCAL is great cooked on the grill or in a pan, and works equally well with chicken breasts or boneless chicken thighs. From our friends at truLocal
Prep Time 12 hrs
Cook Time 10 mins
Course Dinners + Mains, Light Meal
Cuisine American, Middle Eastern
Servings 2
Calories 1396 kcal

Ingredients
  

  • 2 chicken breasts
  • 1 clove garlic minced
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp cardamom
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 lemon juiced
  • 2 tbsp olive oil
  • 1 head romaine lettuce chopped
  • 2 tomatoes diced
  • 1 cucumber diced
  • 1 red onion thinly sliced
  • 1 cup parsley minced

Dressing

  • 1 cup tahini
  • 1 cup water
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon juiced
  • sea salt

Instructions
 

  • Combine the spices, minced garlic, lemon juice, olive oil, sea salt and black pepper in a large bag or bowl. The mixture will create a thick paste that you can use to marinade the chicken.
  • Using your hands, add the chicken breasts to the marinade, ensuring each piece is well coated in the spice mixture. Leave the chicken to marinade overnight or for at least 1 hour.
  • Heat a cast iron skillet or grill on medium heat. Place chicken on the skillet or grill and cook for 4-5 minutes per side until nicely charred and internal temperature has reached 165°F.
  • While the chicken is cooking, prepare the dressing. Add the ingredients to a small bowl or jar and whisk until well combined, using water to thin until desired consistency is reached. You want a creamy dressing, but not too thick.
  • Remove chicken from the skillet or grill and allow to rest for at least 5 minutes before slicing to ensure the juices are not lost.
  • While the chicken is resting, prepare the salad. Add lettuce, tomatoes, cucumber, red onion and parsley to a bowl to a toss to combine.
  • Once the chicken has rested, slice into thin strips, about ¼” thick.
  • To serve, split salad onto two plates, top with sliced chicken and drizzle with garlic dressing.

Nutrition

Nutrition Facts
Chicken Shawarma Salad
Amount per Serving
Calories
1396
% Daily Value*
Fat
 
100
g
154
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
145
mg
48
%
Sodium
 
1533
mg
67
%
Potassium
 
3112
mg
89
%
Carbohydrates
 
66
g
22
%
Fiber
 
21
g
88
%
Sugar
 
15
g
17
%
Protein
 
78
g
156
%
Vitamin A
 
31173
IU
623
%
Vitamin C
 
147
mg
178
%
Calcium
 
428
mg
43
%
Iron
 
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal, Middle Eastern
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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