When you’re in the mood for a healthy (low-carb & low-fat) version of Chicken Shawarma, this is the recipe to go to! It’s got all the gnarliness of charred chicken and crunchiness from the fresh veggies.
For this recipe, I’ve used pre-marinated chicken shawarma from the butcher. I often do this for convenience and quick weeknight meals. If you prefer to make your own (or don’t have access to a butcher who sells marinated shawarma meat), you can use this recipe for the marinade.
Chicken Shawarma Salad
Course: Salads, MainCuisine: Middle EasternDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
1 head cos lettuce
2 tomatoes
2 cucumbers
1 spring onion (white and green parts)
4 pickled Turkish pickled peppers
½ cup tahini sauce
¼ cup fresh parsley
½ cup Kalamata olives
1 cup marinated chicken
1 tbsp oil
¼ tsp sumac
Directions
- Prepare the tahini yogurt sauce/dressing using this recipe. Set aside.
- Chop all the vegetables roughly the same size.
- Drain and slice the olives and pickled peppers.
- Toss all the veggies together.
- Heat a pan and add oil. Cook the chicken on medium flame for 20-25 minutes until cooked through. If they’re thin strips you can cook it uncovered and quickly.
- Assemble: Place the salad in a serving bowl, top up with the cooked chicken, drizzle with the tahini yogurt sauce, garnish with fresh parsley and a sprinkle of sumac.
- Serve immediately.
Notes
- For a less healthy, fancier version of this salad, add 1/3 cup crumbled feta cheese and baked/air-fried/fried pita chips.
