Grilled Chicken Shawarma Salad
Recipe type: Salad
Cuisine: Israeli
Serves: 6
  • 1.5-2 lbs. dark meat chicken cutlets
  • ¼ cup olive oil, divided
  • 2 Tablespoons shawarma spice (use a spice blend or this homemade recipe)
  • 1 large Spanish onion, peeled and thinly sliced
  • 1 pkg romaine lettuce, chopped
  • 1 bag shredded red cabbage
  • 1 jar Israeli pickles, roughly chopped
  • 1 can chickpeas, rinsed and drained
  • 1 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate)
  • 1 cup water
  • 2 Tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • juice of 1 lemon
  • kosher salt, to taste
  • 2 tsp harissa, optional
  1. Place the chicken in a Ziploc bag with 2 tbsp olive oil and shawarma spice and mix until well-coated. Marinate for 30 minutes (or overnight).
  2. Heat the remaining olive oil in a skillet and saute the onions until caramelized. Set aside.
  3. Prepare the dressing. In a bowl, mix the tahini, water, parsley, garlic, lemon juice, salt and harissa. Whisk until emulsified.
  4. When ready to grill, preheat the grill (or grill pan) until hot and place the chicken on it. Grill for about 6-8 minutes per side, until cooked through. Alternatively, broil the chicken under high heat for 6-8 minutes per side, depending on thickness.
  5. Spread the lettuce out on a platter and top with cabbage, pickles, sauteed onions and chickpeas. Dice the grilled chicken and spread it out over the salad. Drizzle with tahini dressing and enjoy!
  1. Feel free to add some diced roasted eggplant, chopped cucumbers, tomatoes or pita chips, for some added crunch.
Recipe by Overtime Cook at