Turn your meat into a meal! Choose from our selection of mouthwatering recipes - whether you're a beginner in the kitchen or a bonafide home chef, there's something for everyone to enjoy!

Chicken Shawarma Salad

Written by Stephanie Kay
  • 75 minutes
  • 2

Who needs takeout when you can make your own chicken shawarma at home? The chicken in this recipe is great cooked on the grill or in a pan, and works equally well with chicken breasts or boneless chicken thighs.

See more from Stephanie Kay at


  • two chicken breasts
  • one clove garlic, minced
  • two tsp coriander
  • two tsp cumin
  • one tsp cardamom
  • one tsp paprika
  • one tsp turmeric
  • one tsp cinnamon
  • one tsp sea salt
  • one tsp black pepper
  • one lemon, juiced
  • two tbsp olive oil
  • one head romaine lettuce, chopped
  • two tomatoes, diced
  • one cucumber, diced
  • one red onion, thinly sliced
  • one cup parsley, minced
  • one cup tahini
  • one cup water
  • two tbsp olive oil
  • three cloves garlic, minced
  • one lemon, juiced
  • sea salt


1. 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 marinade the chicken.

2. Using your hands, add the chicken breasts to the marinade, ensuring each piece is well coated in the spice mixture. Leave the chicken to marinade overnight or for at least 1 hour.

3. 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.

4. 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.

5. 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.

6. While the chicken is resting, prepare the salad. Add lettuce, tomatoes, cucumber, red onion and parsley to a bowl to a toss to combine.

7. Once the chicken has rested, slice into thin strips, about ¼” thick.

8. To serve, split salad on to two plates, top with sliced chicken and drizzle with garlic dressing.

9. Enjoy!

Join our community

Join us for delicious recipes, exclusive offers & truLOCAL news.