Chicken Shawarma Salad With Tahini Dressing

This is one among my favorite summer paleo dinners! Chicken shawarma dish is associate improbably flavourous, fresh, and stylish nighttime dinner. The greens are tossed with mint and parsley, then topped  with crisp cucumbers, garden-fresh tomatoes, and tender slivers of Spanish onion. every bite is crisp, bright and detonating with flavor.

Chicken Shawarma could be a regular eat this house and it seems on our table in one kind or another each few weeks.

Chicken Shawarma Salad With Tahini Dressing

Naturally, I additionally prefer to build home-baked shawarma from time to time as a result of duh. It’s a showstopper of a meal for company, and even my pickiest friends and family devour each bite.

I generally serve it with home-baked pocket bread, cucumber and tomato dish, super sleek hommos, and perhaps some yoghurt dip. numerous paste dressing on the facet for slathering and dipping. Leftovers keep moderately well and make a fast and simple lunch wrap succeeding day.

INGREDIENTS:

Chicken Shawarma:

• 2 lemons juiced
• 1/2 c. avocado oil
• 3 garlic cloves minced
• 1 tsp kosher salt
• 2 tsp cracked black pepper
• 2 tsp cumin
• 2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes
• 1.5-2 lb boneless skinless chicken thighs

Salad:

• 1/2 head romaine lettuce
• 1/2 head butter lettuce
• 1/2 c. fresh parsley chopped
• 1/2 c. fresh mint chopped
• 2 c. cherry tomatoes halved
• 1/2 english cucumber seeded and sliced
• 1 small red onion thinly sliced

Lemon Tahini Dressing:

• ½ c. tahini
• ¼ - ½ c. water
• ¼ c. olive oil
• 1 lemon juiced
• sea salt to taste
• cracked black pepper to taste

INSTRUCTIONS:

1. In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.
2. When you're ready to cook, preheat the oven to 425. 
3. Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.
4. While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.
5. Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.
6. Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.

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