Chicken shawarma salad bowl

Name: Chicken shawarma salad bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 800 g boneless chicken thighs; 3 tbsp olive oil; 2 tbsp shawarma spice blend; 3 cloves garlic cloves, crushed; 3 tbsp lemon juice; 1.5 tsp salt; 1 head romaine lettuce, shredded; 1 large cucumber, diced; 300 g cherry tomatoes, halved; 0.5 medium red onion, thinly sliced; 200 g full-fat yogurt; 2 tbsp tahini; 20 g flat-leaf parsley; 1 tsp sumac

All the flavour of the wrap with none of the bread: shawarma chicken over crunchy salad with a lemon garlic yogurt dressing.

45 min totalmildeasy

Instructions

1
Toss the thighs with 2 tbsp olive oil, the shawarma blend, half the garlic, 2 tbsp lemon juice and 1 tsp salt. Marinate at least 30 minutes.
2
Roast on a rack at 220 C fan for 22 to 25 minutes, until the edges char and the centre reads 75 C.
3
Rest 5 minutes, then slice into thin strips against the grain.
4
Whisk yogurt, tahini, the remaining garlic, lemon juice, salt and a splash of water into a pourable dressing.
5
Build the bowls with lettuce, cucumber, tomatoes and red onion.
6
Top with the warm chicken, spoon over the dressing and finish with parsley and a dusting of sumac.

Notes

A great meal-prep option. Keep the dressing separate and the salad will stay crisp for three days in the fridge. Roasting the chicken on a rack lets the fat drip away and the edges char.

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