Chicken Shawarma Salad with Tahini Dressing

Name: Chicken Shawarma Salad with Tahini Dressing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¾ lb (800 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry; 2 tbsp (14 g) shawarma spice blend; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 3 cloves (9 g) garlic cloves, finely grated or minced; 1 tsp (5 g) kosher salt; ⅓ cup (80 g) tahini, well stirred; 3 tbsp (45 ml) fresh lemon juice; 1 clove (3 g) garlic clove, finely grated; ⅓ cup (80 ml) ice-cold water, plus more as needed; ¼ tsp (1½ g) kosher salt; 3 hearts (510 g) romaine hearts, washed, dried and chopped into 1-inch (2.5 cm) pieces; 4 small (280 g) Persian cucumbers, sliced into ¼-inch (6 mm) half-moons; 3 medium (450 g) ripe tomatoes, cut into ¾-inch (2 cm) wedges or chunks; ½ medium (75 g) red onion, very thinly sliced; ½ cup (20 g) fresh flat-leaf parsley, leaves roughly chopped; 1 tbsp (15 ml) extra-virgin olive oil; 2 rounds (120 g) pita breads, cut into wedges (optional)

From the MyKitchenBank Kitchen

Juicy, spice-rubbed chicken thighs roasted until browned at the edges, piled warm over crisp romaine, cucumber, tomato and red onion, then drizzled with a lemony garlic tahini dressing.

Prep: 25 min
Cook: 25 min
Wait: 40 min
Total: 1 hr 30 min
Makes: 4 main-course salads

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Ingredients

4 servings

For the chicken
1¾ lb (800 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry
2 tbsp (14 g) shawarma spice blend
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
3 cloves (9 g) garlic cloves, finely grated or minced
1 tsp (5 g) kosher salt
For the tahini dressing
⅓ cup (80 g) tahini, well stirred
3 tbsp (45 ml) fresh lemon juice
1 clove (3 g) garlic clove, finely grated
⅓ cup (80 ml) ice-cold water, plus more as needed
¼ tsp (1.5 g) kosher salt
For the salad
3 hearts (510 g) romaine hearts, washed, dried and chopped into 1-inch (2.5 cm) pieces
4 small (280 g) Persian cucumbers, sliced into ¼-inch (6 mm) half-moons
3 medium (450 g) ripe tomatoes, cut into ¾-inch (2 cm) wedges or chunks
½ medium (75 g) red onion, very thinly sliced
½ cup (20 g) fresh flat-leaf parsley, leaves roughly chopped
1 tbsp (15 ml) extra-virgin olive oil
2 rounds (120 g) pita breads, cut into wedges (optional)

Equipment (7)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Parchment paper or foil
Large mixing bowl
Small bowl or jar for the dressing
Instant-read thermometer
Sharp chef's knife and cutting board
Large salad bowl or platter

Steps

Before you start

Marinate the chicken at least 30 minutes (up to 12 hours in the fridge) for the best flavor.
Position an oven rack in the upper third and preheat to 425°F (220°C) while the chicken marinates.
Pat the chicken thighs dry with paper towels so they brown instead of steam.
Tahini can be thick or separated: stir the jar well before measuring.

1
Marinate the chicken
- In a large bowl, stir together the shawarma spice, 3 tbsp olive oil, 2 tbsp lemon juice, grated garlic and 1 tsp salt into a loose paste.
- Add the dry chicken thighs and turn until every piece is thoroughly coated.
- Cover and refrigerate for at least 30 minutes and up to 12 hours.
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Ready when: Chicken is evenly coated in a deep orange-brown paste with no dry patches
Tip: Longer marinating deepens flavor, but do not exceed 12 hours or the lemon juice makes the meat mushy.
2
Preheat the ovenOven 425°F / 220°C
- About 15 minutes before the marinade time is up, set a rack in the upper third of the oven and preheat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment or foil.
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Ready when: Oven reaches 425°F (220°C)
Tip: A hot oven gives browned, crisp edges before the thighs dry out.
3
Make tahini dressing
- In a small bowl or jar, whisk the tahini, 3 tbsp lemon juice, grated garlic and ¼ tsp salt.
- It will seize into a thick paste at first; keep whisking while slowly adding the ice-cold water until the dressing turns pale, smooth and creamy.
- Thin with 1 tbsp more water at a time if needed.
- Taste and adjust salt and lemon.
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Ready when: Dressing is pale cream colored and falls from the whisk in a thick, pourable ribbon
Tip: Don't panic when the tahini stiffens; the water loosens it again as you keep whisking.
4
Roast the chickenOven 425°F / 220°C
- Spread the thighs on the prepared baking sheet in a single layer with space between them; scrape any leftover marinade over the top.
- Roast at 425°F (220°C) for 20–25 minutes, flipping once halfway through, until deeply browned at the edges and cooked through.
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Ready when: Thickest part reads 175°F (80°C) on an instant-read thermometer (minimum safe 165°F / 74°C); juices run clear and edges are charred in spots
Tip: Thighs stay juicy and tender at 175°F (80°C); don't pull them early.
5
Warm the pitaOven 425°F / 220°C
- If using pita, in the last 3 minutes of roasting, put the wedges on a second sheet or the corner of the pan and warm until lightly toasted.
- Remove them once the edges are golden.
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Ready when: Pita edges are golden and crisp
Tip: Watch closely; pita burns quickly.
6
Rest the chicken
- Transfer the chicken to a cutting board and rest for 5 minutes so the juices redistribute.
- Then slice the thighs against the grain into ½-inch (1 cm) strips and toss with any juices on the board.
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Ready when: Slices hold together and release little liquid
7
Prep the vegetables
- While the chicken roasts and rests, soak the sliced red onion in a small bowl of cold water for 5 minutes to mellow its bite, then drain well and pat dry.
- Wash, dry and chop the romaine, cucumbers, tomatoes and parsley as described.
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Ready when: Greens are dry and crisp; onion slices are translucent and drained
Tip: Dry lettuce thoroughly or the dressing will slide off and pool.
8
Toss the salad
- In a large salad bowl, combine the romaine, cucumbers, tomatoes, onion and parsley.
- Drizzle with 1 tbsp olive oil and a pinch of salt, and toss gently to coat.
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Ready when: Leaves are lightly glossy, not wet
Tip: Add the tomatoes just before serving so they don't water down the greens.
9
Assemble and serve
- Divide the salad among 4 plates or bowls.
- Top with the warm sliced chicken, then drizzle generously with tahini dressing.
- Serve with warm pita wedges and extra dressing on the side.
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Tip: If the dressing has thickened in the fridge, whisk in a splash of cold water.

Good to know

Tips

Space the thighs out on the pan; crowding causes steaming rather than browning.
For extra char, broil for 1–2 minutes at the end, watching closely.
Always slice chicken against the grain for tender strips.
Use ice-cold water in the dressing for the creamiest, palest texture.

Make ahead

"Marinate the chicken up to 12 hours ahead. Make the dressing up to 5 days ahead and refrigerate; whisk in cold water to loosen. Roast the chicken up to 2 days ahead and reheat just before serving."

Storage & reheating

Store chicken, dressing and undressed salad components separately in airtight containers. Refrigerate chicken up to 4 days and dressing up to 5 days; salad vegetables keep 2 days. Cooked chicken freezes up to 3 months; thaw overnight in the fridge. Reheat chicken in a 350°F (175°C) oven or skillet for 5–8 minutes until hot (165°F / 74°C). Leave at room temperature no longer than 2 hours.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Pound to even thickness and roast 15–20 minutes until 165°F (74°C); they dry out faster.
shawarma spice blend → 1 tbsp ground cumin, 2 tsp paprika, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp cinnamon, ½ tsp allspice, ¼ tsp cayenne. Makes about 2 tbsp homemade blend.
tahini → plain full-fat Greek yogurt. Use ⅓ cup (80 g) for a tangy yogurt sauce; skip or reduce the water.
romaine hearts → baby gem lettuce or mixed greens. Any crisp, sturdy greens work.