# What You’ll Need:
→ Chicken Shawarma
01 - 1 lb boneless, skinless chicken breasts or thighs, sliced
02 - 2 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground turmeric
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp cayenne pepper
11 - 3/4 tsp salt
12 - 1/2 tsp black pepper
13 - Juice of 1/2 lemon
→ Salad Bowls
14 - 4 cups mixed salad greens
15 - 1 medium cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1 small red onion, thinly sliced
18 - 1 large carrot, shredded
19 - 1 small red bell pepper, sliced
20 - 1/4 cup pitted Kalamata olives, halved
21 - 1 avocado, sliced
→ Lemon Tahini Drizzle
22 - 1/4 cup tahini
23 - 3 tbsp fresh lemon juice
24 - 2 tbsp water, plus more as needed
25 - 1 tbsp olive oil
26 - 1 small garlic clove, minced
27 - 1/2 tsp salt
28 - 1/4 tsp ground cumin
29 - 1 tsp honey or maple syrup
# Method:
01 - In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne pepper, salt, pepper, and lemon juice. Add sliced chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove from heat and allow to rest for 5 minutes before slicing if necessary.
03 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, cumin, and honey or maple syrup. Adjust water gradually to achieve a smooth, pourable consistency.
04 - Divide mixed salad greens equally among four bowls. Arrange cucumber, cherry tomatoes, red onion, carrot, bell pepper, olives, and avocado on top of the greens in each bowl.
05 - Top each salad bowl with warm chicken shawarma slices. Drizzle generously with lemon tahini sauce. Serve immediately with fresh lemon wedges if desired.
