Pin It The first time I truly understood the magic of shawarma was at a tiny street stall in Damascus, watching a vendor stack spiced chicken onto flatbread with the ease of someone who'd done it a thousand times. Years later, I realized I could recreate that same warmth at home, but lighter and fresher—piled over a crisp salad instead of bread, with a creamy tahini drizzle that somehow tastes even better when you're not standing in the middle of a bustling souk. What struck me most was how forgiving the recipe became once I stopped overthinking it: good chicken, bold spices, simple vegetables, and that tahini sauce that ties everything together. Now it's my go-to when I want something that feels fancy but comes together in forty minutes.
I made this for a friend who mentioned she'd never had proper shawarma, and watching her take that first bite—the way her eyes widened at the spice complexity, then softened when she hit the cool crunch of cucumber—reminded me why I keep coming back to this dish. It's the kind of meal that makes people slow down and actually taste what's on their plate.
Ingredients
- Boneless, skinless chicken thighs (500 g): Thighs stay juicier than breasts and won't dry out even if you slightly overcook them, which is honestly the best insurance policy for weeknight cooking.
- Olive oil (3 tbsp total): Use decent olive oil for the marinade—it carries the spice flavors right into the meat.
- Garlic (3 cloves total): Mince it fine for the marinade so it distributes evenly; it's the backbone holding the spice blend together.
- Ground cumin, coriander, smoked paprika, turmeric, cinnamon (as listed): Toast your spices in a dry pan for thirty seconds before combining if you have time—it wakes them up, though honestly the marinade works beautifully as-is.
- Black pepper and salt (1/2 tsp each): These aren't just background notes; they're what keeps the spices from feeling one-dimensional.
- Lemon juice (1.5 lemons total): Fresh lemon is non-negotiable here—bottled juice tastes tinny against the warm spices.
- Tomatoes, cucumber, red onion (as listed): Cut everything roughly the same size so each bite has all three; the onion's bite against the tomato's sweetness is the whole conversation.
- Fresh parsley (1/4 cup): It looks pretty and adds a grassy freshness that balances the richness of tahini.
- Tahini (1/3 cup): Stir it well before measuring—the sesame settles, and you want that fully incorporated paste, not just oil on top.
Instructions
- Make the marinade and coat the chicken:
- Whisk together olive oil, minced garlic, all the spices, salt, and fresh lemon juice in a bowl until it looks like a wet paste. The spices should smell warm and complex, not harsh. Add your chicken thighs and turn them over a few times so every piece gets coated; even a quick fifteen-minute marinade works, but eight hours in the fridge lets the flavors sink deeper into the meat.
- Sear the chicken until charred:
- Get a skillet or grill pan hot over medium-high heat—you want it hot enough that the chicken sizzles the moment it hits the pan. Cook for five to seven minutes per side until the edges are dark and caramelized and the meat is cooked through (the internal temp should hit 165°F if you're checking). Let it rest for five minutes before slicing, which keeps the juices from running all over the plate.
- Build the salad base:
- Toss diced tomatoes, cucumber, and red onion together with a glug of olive oil, squeeze of fresh lemon juice, and a pinch of salt and pepper. The salt draws out the tomato juices slightly, creating a light dressing that's fresher than anything bottled.
- Whisk the tahini dressing until silky:
- Combine tahini, fresh lemon juice, minced garlic, and salt in a bowl and whisk steadily. The mixture will seize up and look broken at first—that's normal. Keep whisking and add water a tablespoon at a time until it becomes creamy and pourable, with a consistency like thick yogurt.
- Bring it all together:
- Divide the salad among plates, top with warm sliced chicken, and drizzle the tahini dressing over everything. Taste before serving and adjust salt or lemon juice if needed—the dressing should taste bright and garlicky, not dull.
Pin It What I love most about this dish is that it tastes like you spent hours in the kitchen, but you're already cleaning up by the time most people finish chopping. It's the kind of recipe that gives you confidence in the kitchen because every element comes together so naturally.
Playing with the Spices
The warm spice blend is forgiving enough to tweak based on what you have or what you're craving. I've made it with more paprika when I wanted smokier depth, and dialed back the cinnamon when someone at my table found it too sweet. If you like heat, a pinch of chili flakes stirred into the marinade transforms it without overpowering the other flavors. The turmeric and cinnamon are what give shawarma its signature flavor, so I'd keep those steady, but everything else is fair game for adjustment.
Tahini Dressing Secrets
This dressing is magic because it's emulsifying as you whisk, similar to making mayo. The key is patience and a steady hand with the water—add too much at once and it seizes, add too little and it stays thick. I always whisk by hand because you have better control, and I can feel when it's ready to flow off a spoon. Once made, it keeps in the fridge for a week, and honestly tastes even better the next day when the garlic has softened into the background.
Building Your Bowl
Temperature contrast is everything here—warm chicken against cool salad, creamy tahini against crisp vegetables. If you're prepping ahead, keep the salad and dressing separate until you're ready to serve, so nothing gets soggy. The parsley is more than garnish; it's a finishing touch that lifts the whole thing. Some people pile greens underneath for more substance, and that works beautifully if you want to stretch it to feed more people or add volume without heaviness.
- Grill the chicken over charcoal if you have access to it, and the smoky depth will absolutely elevate this dish.
- Warm pita bread on the side turns it into more of a build-your-own-wrap situation, which is fun for casual meals.
- Make the tahini dressing first so it has time to chill slightly while you prep everything else.
Pin It This is the kind of dish that reminds you why you cook in the first place: fresh ingredients, bold flavors, and something that comes together with grace and tastes like you know what you're doing. Make it once and it becomes a regular in your rotation.
Questions About This Recipe
- → What spices are used to marinate the chicken?
The chicken is marinated with ground cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, garlic, salt, and lemon juice for a warm, aromatic flavor.
- → How can I achieve the best texture for the chicken?
Cook the chicken over medium-high heat for 5–7 minutes per side until charred and fully cooked, then let it rest before slicing to retain juiciness.
- → What ingredients make up the salad?
The salad includes diced tomatoes, cucumber, thinly sliced red onion, fresh parsley, olive oil, lemon juice, salt, and pepper for a refreshing crunch.
- → How is the tahini dressing prepared?
The dressing is whisked together with tahini, fresh lemon juice, water, minced garlic, and salt until smooth and creamy, adjusted with water for desired consistency.
- → Can I customize this dish with additional greens?
Yes, adding chopped romaine or arugula enhances the salad's volume and adds extra freshness to the overall dish.