Chicken Shawarma Salad with Pita Crisps and Garlic-Tahini Drizzle

Steps

1. Step 1

   In a large bowl, stir together the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt and pepper. Add the chicken thighs and turn to coat them all over. Let them sit at room temperature while you prep everything else, at least 20 minutes.

   20 min

   • 1 1/2 lb boneless, skinless chicken thighs
   • 2 tbsp olive oil
   • 2 tbsp lemon juice
   • 3 cloves garlic
   • 2 tsp ground cumin
   • 2 tsp sweet paprika
   • 1 tsp ground coriander
   • 1/2 tsp ground turmeric
   • 1/2 tsp ground cinnamon
   • 1/4 tsp cayenne pepper
   • 1 1/4 tsp fine salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the oven to 400°F. In a small bowl, toss the sliced red onion with the lemon juice, sumac and salt. Set aside to soften, tossing once or twice.

   5 min · 400°F

   • 1 small red onion
   • 2 tbsp lemon juice
   • 1 tsp ground sumac
   • 1/4 tsp fine salt
3. Step 3

   Spread the torn pita on a baking sheet, drizzle with the olive oil, sprinkle with salt and toss with your hands. Bake until golden and crisp, 8 to 10 minutes, shaking the pan once. Set aside to cool.

   10 min, hands-off · 400°F

   • 2 pieces pita breads
   • 2 tbsp olive oil
   • salt
4. Step 4

   Whisk the tahini, lemon juice, grated garlic and salt in a bowl. It will seize up and look thick; whisk in the cold water a tablespoon at a time until it is smooth and pourable, like heavy cream. Taste and add salt or lemon if you like.

   5 min

   • 1/3 cup tahini
   • 3 tbsp lemon juice
   • 1 clove garlic
   • 1/4 tsp fine salt
   • 5–6 tbsp cold water
5. Step 5

   Heat a large heavy skillet over medium-high heat until hot. Add the chicken in a single layer, letting excess marinade drip off first, and cook without moving until well browned, 5 to 6 minutes. Flip and cook until the thickest part reaches 175°F, another 4 to 6 minutes. Work in two batches if the pan is crowded. Move the chicken to a board and let it rest 5 minutes, then slice into strips.

   15 min

   • 1 1/2 lb boneless, skinless chicken thighs
6. Step 6

   In a large bowl or on a platter, toss the romaine, tomatoes, cucumber and parsley with the olive oil and a pinch of salt and pepper. Drain the sumac onions and scatter them over the top.

   5 min

   • 1 small red onion
   • 1 romaine heart
   • 1 lb tomatoes
   • 1 English cucumber
   • 1/2 cup flat-leaf parsley leaves
   • 1 tbsp olive oil
   • salt and black pepper
7. Step 7

   Pile the sliced chicken over the salad, scatter the pita crisps on top and spoon the garlic-tahini drizzle generously over everything. Serve right away, with the rest of the sauce on the side.

   • 1 1/2 lb boneless, skinless chicken thighs
   • 2 pieces pita breads
   • 1/3 cup tahini

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026