Chicken Shawarma Salad with Tahini Dressing

Steve and I are thinking about going on a European cruise this year, and of course, as usual, it got me super excited. There are so many different places that we want to travel since we’ve barely traveled internationally. I went to Spain and Italy in college, but Steve hasn’t ever been to Europe. Right now, we’re leaning towards going to the Mediterranean, but we’ll see what we decide.

Clearly it’s on my mind because it influenced my recipe selection for this weekend–Chicken Shawarma Salad with Tahini Dressing. What an incredible combination of flavors! The chicken marinade was beautifully balanced with the acidic lemon juice, flavorful cumin, paprika, and turmeric, and the red pepper flakes added a little heat. The fresh parsley and mint in mixed in the greens gave the salad so much brightness. The tahini dressing with it’s slightly nutty flavor and creaminess was the perfect drizzle over the top of this fresh, delicious salad.


Chicken Shawarma

  • 2 lemons, juiced
  • ½ cup avocado oil
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • 2 tsp cracked black pepper
  • 2 tsp cumin
  • 2 tsp paprika
  • ½ tsp turmeric
  • ½ tsp red pepper flakes
  • 1½-2 lb boneless skinless chicken thighs


  • ½ head romaine lettuce
  • ½ head butter lettuce
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • 2 cups cherry tomatoes, halved
  • ½ english cucumber, seeded and sliced
  • 1 small red onion, thinly sliced

Lemon Tahini Dressing

  • ½ cup tahini
  • ¼ – ½ cup water
  • ¼ cup olive oil
  • 1 lemon, juiced
  • Sea Salt and Black Pepper, to taste

Click here for full recipe details.

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