The Stuff:
- 2 chicken breasts, thinly sliced
- 1 tablespoon of Greek yogurt
- 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 yogurt
- 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:
- Mix the marinade ingredients together: tahini, olive oil, lemon juice, salt, black pepper, shawarma spices, garlic powder, onion powder, and ginger powder.
- 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.
- Prepare the tahini sauce by mixing lemon juice, Greek yogurt, tahini, salt, garlic powder, and cold water until you get a creamy sauce.
- Prepare the salad vegetables: thinly slice the red cabbage, lettuce, and slice the tomatoes, chop the pickles.
- Toast the bread in the oven.
- Heat a skillet over high heat and cook the marinated chicken in batches, stirring occasionally, until cooked through.
- 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.
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