Ingredients
Chicken Shawarma:
- 2 chicken breasts
- 1 clove garlic, minced
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon cardamom
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 lemon, juiced
- 2 tablespoons olive oil
Salad:
- 1 head romaine lettuce, chopped
- 2 tomatoes, diced
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup parsley, minced
Garlic Dressing:
- 2 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 lemon, juiced
- Pinch sea salt
- Combine the spices, minced garlic, lemon juice, olive oil, sea salt and black pepper in a large bag or bowl. The mixture will create a thick paste that you can use to marinate the chicken.
- Using your hands, add the chicken breasts to the marinate, ensuring each piece is well coated in the spice mixture. Leave the chicken to marinade overnight or for at least 1 hour.
- Heat a cast iron skillet or grill on medium heat. Place chicken on the skillet or grill and cook for 4-5 minutes per side until nicely charred and internal temperature has reached 165°F.
- While the chicken is cooking, prepare the dressing. Add the ingredients to a small bowl or jar and whisk until well combined, using water to thin until desired consistency is reached. You want a creamy dressing, but not too thick.
- Remove chicken from the skillet or grill and allow to rest for at least 5 minutes before slicing to ensure the juices are not lost.
- While the chicken is resting, prepare the salad. Add lettuce, tomatoes, cucumber, red onion and parsley to a bowl to a toss to combine.
- Once the chicken has rested, slice into thin strips, about ¼” thick.
- To serve, split salad on to two plates, top with sliced chicken and drizzle with garlic dressing.
- Enjoy!
Nutrition
- Serving Size: 1 salad
- Calories: 576 calories
- Sugar: 12 grams
- Fat: 35 grams
- Carbohydrates: 33 grams
- Fiber: 11 grams
- Protein: 42 grams