|Chicken Shawarma Salad|
I recommend using chicken thighs for this chicken shawarma salad. They just taste so much better and never seem to dry out on the grill. Always juicy! Of course, you could just wrap everything up in a big pita or naan bread like my husband does, but then it wouldn’t technically be a salad. You pick, it’s all good!
Serves: 6 servings
6 boneless, skinless chicken thighs (you could use breasts if you prefer)
For Shawarma spice marinade:
1 Tbls. cumin
1 Tbls. coriander
1 tsp. ground cardamom
2 tsp. smoked paprika
2 tsp. salt
1 tsp. cayenne
½ tsp. pepper
½ tsp. turmeric
2 cloves garlic, minced
2 Tbls. lemon juice
3 Tbls. olive oil
For the Garlic Lemon White Sauce:
1 C. light flavored olive oil or vegetable oil
⅓ C. lemon juice
6 cloves garlic
1 egg white
1 tsp. salt
For the Salad:
Romaine lettuce, chopped
Hummus (homemade or store bought)
Tabbouleh (I used Near East - a boxed mix, follow directions on box)
- Combine Shawarma spice marinade ingredients in bowl. Whisk to combine. Add chicken and toss around to coat evenly. Cover and refrigerate several hours or overnight (longer is better).
- In blender, combine garlic lemon white sauce ingredients and blend until thick and creamy, almost like a thin mayonnaise. Store in refrigerator until ready to use.
- Grill chicken, about 5 minutes each side. Remove from grill. Let sit a bit, then slice chicken into strips.
- Assemble salad: Either on one large platter or individual bowls, arrange lettuce, tabbouleh, hummus and chicken strips. Top with some garlic lemon white sauce and serve with pita chips.