Chicken Shawarma Salad
Chicken shawarma in a salad bowl—marinated with garlic, onion, and other spices, served with veggies and tahini for a carb-free Palestine-inspired meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at palestineinadish.com.
Cooking tools:
- Mixing bowl
- Skillet
- Grilling skillet
- Chef's knife
- Cutting board
- Instant-read thermometer
- Measuring spoon
- Measuring cup
- Spoon
- Whisk
- Tongs
- Microplane
- Airtight container
- Stove
- Refrigerator
- Serving bowl
- Colander
- Baking sheet
- Oven
Ingredients
- 2 boneless breast chicken thinly cut
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup plain yogurt
- 2-3 cups pre-washed baby arugula
- 1 cup thinly chopped red cabbage
- 1-2 small persian cucumbers sliced
- 4 ounces cherry tomatoes cut into half
- 4 ounces thinly sliced red onions
- ½ teaspoon sumac spice
- ¼ tahini dressing
- ¼ cup tahini paste (sesame oil)
- 3-4 tablespoons of water
- 1-2 tablespoons of fresh lemon juice
- ¼ teaspoon salt
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