Middle Eastern Chicken Shawarma Salad Bowl with Tahini
A vibrant Mediterranean-inspired salad featuring spiced chicken thighs seasoned with cumin, paprika, and allspice, served over fresh mixed greens with cucumber, tomatoes, and red onion. The homemade tahini dressing adds a creamy, nutty finish that complements the warm spices perfectly. This protein-packed meal works well for lunch or dinner and can be prepped ahead for easy weekday meals.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp allspice
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp ground coriander
- salt and pepper, to taste
- 6 cups mixed salad greens
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 3 tbsp water
- salt, to taste
Instructions
- 1
Combine olive oil with cumin, paprika, allspice, cayenne pepper, garlic powder, coriander, salt, and pepper in a large bowl
- 2
Add chicken thighs and coat evenly with spice mixture, marinate for at least 10 minutes
- 3
Heat grill pan or heavy skillet over medium heat
- 4
Cook marinated chicken for 7-10 minutes on each side until thoroughly cooked with charred exterior
- 5
Remove chicken from heat and let rest before slicing into strips
- 6
Combine mixed salad greens, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley in large bowl
- 7
Whisk together tahini, lemon juice, minced garlic, and water until smooth, add more water if needed
- 8
Season tahini dressing with salt to taste
- 9
Divide salad mixture among four bowls and top with sliced chicken
- 10
Drizzle tahini dressing over each bowl before serving
Tips
Marinate chicken for several hours or overnight for deeper flavor penetration and more tender meat.
Let cooked chicken rest before slicing to retain juices and ensure even cuts.
Adjust tahini dressing consistency with water - it should be pourable but not too thin.
Good to Know
Refrigerate assembled salad without dressing for up to 3 days. Store dressing separately and add just before serving.
Marinate chicken up to 24 hours ahead. Cook chicken and prep vegetables 2 days in advance, store separately.
Serve immediately after adding dressing to prevent wilting. Provide extra dressing on the side.
Common Mistakes
Don't overdress the salad to avoid soggy greens
Don't skip resting the chicken to prevent dry, tough meat
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken breast instead of thighs?
Yes, but reduce cooking time to 5-6 minutes per side and watch carefully to prevent overcooking as breast meat dries out faster.
How long will the tahini dressing keep?
Store covered in refrigerator for up to 1 week. Whisk in a little water if it thickens during storage.
Can I make this dairy-free?
This recipe is already dairy-free as written. Tahini is made from sesame seeds, not dairy.