Shawarma Salad

Prepare the salad vegetables while the chicken marinates. Bring the tahini sauce to a pourable consistency so it reaches every layer of the bowl.

The Stuff:

• 2 Chicken breasts, thinly sliced
• 1 Tablespoon of Greek yoghurt
• 2 Tablespoons of olive oil
• Juice of 1 lemon
• 1 Teaspoon of salt
• A Pinch of black pepper
• 2 Teaspoons of Never Not Eating Shawarma spice
• 1 Teaspoon of garlic powder
• 1 Teaspoon of onion powder
• A Pinch of ginger powder

For the tahini sauce:

• Lemon juice
• Greek yoghurt
• Tahini
• Salt
• Garlic powder
• Cold water

Salad vegetables:

• Red cabbage
• Lettuce
• Tomatoes
• Pickles
• Pickled hot peppers (optional)

For serving:

• Toasted bread
• Olive oil
• Never Not Eating Sumac S&P

The Method:

1. Mix the marinade ingredients together: tahini, olive oil, lemon juice, salt, black pepper, shawarma spices, garlic powder, onion powder, and ginger powder.
2. Add the chicken slices to the marinade mixture and let them marinate in the refrigerator for two hours. The longer you marinate, the more the chicken absorbs the flavours.
3. Prepare the tahini sauce by mixing lemon juice, Greek yoghurt, tahini, salt, garlic powder, and cold water until you get a creamy sauce.
4. Prepare the salad vegetables: thinly slice the red cabbage, lettuce, and slice the tomatoes, chop the pickles.
5. Toast the bread in the oven.
6. Heat a skillet over high heat and cook the marinated chicken in batches, stirring occasionally, until cooked through.
7. In a serving dish, combine the salad vegetables, drizzle them with the tahini sauce, and toss them together. Add the cooked chicken and toasted bread.