Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
Salad
- 1 head romaine lettuce, chopped
- 3 roma tomatoes, chopped
- 2 Persian cucumbers, chopped
- ½ red onion, sliced
- 2 ounces pickled sliced banana peppers
To Serve
- ½ cup tahini sauce
- Chopped parsley, for garnish
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper until well blended.
- Marinate the chicken: Add the thinly sliced chicken thighs to the bowl with the marinade and stir well to evenly coat the chicken. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Cook the chicken: Heat a large heavy-bottomed or cast iron skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is thoroughly cooked and golden, about 15 minutes.
- Assemble the salad: Divide the chopped romaine lettuce, tomatoes, cucumbers, red onion, and pickled banana peppers evenly among four bowls.
- Serve: Top each salad bowl with the cooked chicken shawarma, drizzle with tahini sauce, and garnish with chopped parsley before serving.
Notes
- Marinating the chicken overnight enhances the flavors but 1 hour is sufficient if short on time.
- Feel free to swap the chicken thighs for chicken breasts if preferred, though thighs remain juicier.
- Tahini sauce can be homemade by blending tahini with lemon juice, garlic, water, and salt to taste, or store-bought can be used.
- Add more crushed red pepper if you like the dish spicier.
- For gluten-free option, ensure pickled banana peppers and tahini sauce are certified gluten free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
