Who doesn’t love a good slow cooked meat? Shawarma is technically derived from slow-roasting on a turning “spit” or rotisserie. In this case, we’re using the tools most folks have in their home kitchens. Once you’ve tried this chicken shawarma recipe, try changing it up with lamb, turkey, or beef for an equally delicious meal. August 2018 Featured Chef, Ellie O’Brien shares this Chicken Shawarma Salad recipe as a lighter option for mid-summer meals.
Recipe Author: Ellie O’Brien of Hungry By Nature
USWM Shopping List: Boneless, Skinless, Pasture-Raised Chicken Thighs
PHOTO CREDIT: Ellie O’Brien/Hungry By Nature
Ingredients:
For the chicken marinade:
- 1 lemon, juiced
- ¼ cup avocado oil
- 2 Tablespoons chicken shawarma spice blend
- 1½ pounds boneless, skinless pastured chicken thighs
For the salad:
- 1 small head red leaf lettuce, chopped
- 1 small head romaine, chopped
- ½ cup fresh mint, chopped
- 1 cup sliced Persian cucumber
- ½ pint grape tomatoes, sliced in half
For the dressing:
- ½ cup tahini
- ¼ cup olive oil
- Juice of half a lemon
- ¼-1/2 cup water
- ¼ teaspoon pink salt
- ¼ teaspoon pepper
Instructions For Chicken Shawarma Salad:
- Combine all ingredients for the marinade in a small bowl and whisk together. Place chicken into a plastic bag and pour marinade over the top. Allow the chicken to marinade in the fridge for at least one hour.
- Preheat oven to 425 degrees F. Place chicken on a rimmed baking sheet and pour excess marinade over top. Roast for 30 minutes or until cooked through.
- While the chicken roasts, prep your salad and dressing. In a large serving bowl, combine all salad ingredients and toss. To a blender add tahini, olive oil, lemon juice, ¼ cup water, salt and pepper. Blend until fully emulsified. Add up to an additional ¼ cup water until the dressing reaches your desired consistency. Toss the salad with the dressing (I didn’t use all of the dressing!).
- When the chicken is done, allow to rest for 5 minutes and slice into strips. Add chicken to salad and serve immediately.
Meet The Chef:
Ellie O’Brien is the food blogger behind Hungry By Nature — a gluten-free and paleo food blog dedicated to inspiring others to live a healthy and balanced life, starting in the kitchen! Having been diagnosed with multiple autoimmune diseases, she made transformative changes to her diet. She has recently launched a new gluten-free and grain-free granola company — also called Hungry By Nature!
