Save to Pinterest I used to think shawarma was something you only got from a street cart at midnight, wrapped in foil and dripping with garlic sauce. Then one summer I ran out of pita and had leftover marinated chicken thighs sitting in the fridge. I tossed them on a hot pan, sliced them over a simple salad, and drizzled tahini on top. It tasted like the best parts of shawarma without the heaviness, and I've been making it this way ever since.
The first time I made this for friends, I served it family style on a big platter and everyone just dug in with their forks. Someone said it reminded them of a trip to Beirut, and someone else said it tasted like the best salad they'd had in months. I didn't say much, just watched the chicken disappear and the tahini bowl get scraped clean.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy and soak up the marinade better than breasts, which tend to dry out under high heat.
- Olive oil: Helps the spices cling to the chicken and gives you those crispy, caramelized bits when you sear it.
- Garlic: Use fresh cloves, minced fine so they melt into the marinade and don't burn in the pan.
- Ground cumin: The backbone of shawarma flavor, warm and a little smoky.
- Ground coriander: Adds a citrusy, floral note that balances the cumin.
- Smoked paprika: Brings a hint of char and depth, like the chicken came off a real grill.
- Ground turmeric: Just a touch for color and a subtle earthiness.
- Ground cinnamon: A whisper of sweetness that makes the spice blend feel layered and complex.
- Ground black pepper: Freshly ground if you have it, for a little bite.
- Salt: Seasons the chicken and helps the marinade penetrate the meat.
- Lemon juice: Brightens everything and tenderizes the chicken while it sits.
- Tomatoes: Choose ripe ones that smell sweet, they're the juicy heart of the salad.
- Cucumber: I like English cucumbers because they're crisp and not watery.
- Red onion: Slice it thin so it adds sharpness without overwhelming the other flavors.
- Fresh parsley: Flat-leaf parsley is best, it tastes grassy and clean.
- Tahini: The base of the dressing, creamy and nutty with a hint of bitterness that balances the lemon.
- Water: Loosens the tahini so it drizzles instead of clumps.
Instructions
- Prepare the Chicken:
- Whisk the olive oil, garlic, and all the spices with the lemon juice in a bowl until it smells warm and fragrant. Toss the chicken thighs in the marinade, making sure every piece is coated, and let them sit for at least 15 minutes while you prep the salad.
- Cook the Chicken:
- Heat your skillet or grill pan until it's almost smoking, then lay the chicken down without crowding the pan. Let it sear undisturbed for 5 to 7 minutes per side until the edges are charred and the juices run clear. Rest the chicken for a few minutes before slicing it into strips so it stays tender.
- Make the Salad:
- Toss the tomatoes, cucumber, red onion, and parsley together in a big bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently so the vegetables stay crisp and bright.
- Prepare the Tahini Dressing:
- Whisk the tahini, lemon juice, water, garlic, and salt together until it goes from thick and grainy to smooth and pourable. Add more water a tablespoon at a time if it's too thick, you want it to ribbon off the whisk.
- Assemble:
- Pile the salad onto plates, lay the sliced chicken on top, and drizzle the tahini dressing all over. Don't be shy with it, the dressing is what ties everything together.
Save to Pinterest I made this on a quiet Tuesday night when I didn't feel like thinking too hard about dinner. The kitchen smelled like cumin and lemon, the chicken sizzled in the pan, and by the time I sat down with a bowl, I realized I'd made something I actually wanted to eat. Sometimes that's all you need from a recipe.
How to Get the Best Char on Your Chicken
The secret is heat and patience. Let your pan get really hot before you add the chicken, and once it's in, resist the urge to move it around. The chicken will release naturally from the pan when it's ready to flip. If you try to turn it too soon, it'll stick and tear, and you'll lose that beautiful caramelized crust.
What to Do with Leftover Tahini Dressing
I always make extra because it keeps for a week in the fridge and makes everything better. Drizzle it over roasted cauliflower, use it as a dip for raw vegetables, or thin it out with a little more water and toss it with shredded cabbage for a quick slaw. It's one of those things that earns its spot in your fridge.
Making This Meal Your Own
This recipe is forgiving and easy to adapt depending on what you have or what you're craving. You can swap the chicken thighs for breasts if that's what you prefer, though they'll need a closer eye to avoid drying out. Add a handful of chopped romaine or arugula to the salad if you want more greens, or toss in some pickled turnips or radishes for extra tang.
- Grill the chicken over charcoal if you want that true smoky shawarma flavor.
- Add a pinch of chili flakes to the marinade if you like a little heat.
- Serve with warm pita or flatbread on the side if you're not keeping it gluten free.
Save to Pinterest This is the kind of meal that feels special without any fuss, just good ingredients and a little bit of heat. I hope it becomes one of those recipes you reach for when you want something nourishing and satisfying without spending all night in the kitchen.
Recipe FAQs
- → What spices are used for the chicken?
The chicken is seasoned with cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt, creating a flavorful and aromatic profile.
- → How do you make the tahini dressing smooth?
Whisk tahini with fresh lemon juice, water, minced garlic, and salt until smooth, adding more water as needed to reach a pourable consistency.
- → Can this dish be prepared gluten-free and dairy-free?
Yes, the ingredients naturally avoid gluten and dairy. Just ensure the tahini and spices are free from cross-contamination.
- → What is the best way to cook the chicken for optimal flavor?
Grilling or cooking in a hot skillet until well-charred enhances the smoky, spiced flavors, while keeping the chicken tender and juicy.
- → What greens can be added for extra freshness?
Chopped romaine or arugula can be included in the salad for additional crunch and green notes.