Eosinophilic Esophagitis Friendly Classic Chicken Shawarma Salad
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Learn more →Ingredients
4 servings
For the chicken
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ lb boneless, skinless chicken thighs (about 4 thighs)
- 1 tbsp olive oil
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 3 tbsp water
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup kalamata olives, pitted and halved (optional)
- 2 oz crumbled feta cheese (optional)
Can be omittedfeta cheese
Instructions
- 1
In a large bowl, whisk together the 1/4 cup olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne, 1 tsp salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
- 2
While the chicken marinates, make the dressing: whisk together the tahini, 3 tbsp lemon juice, 1 minced garlic clove, water, and 1/4 tsp salt in a small bowl until smooth and pourable. If the dressing is too thick, add water 1 tsp at a time until it reaches a consistency that drizzles easily from a spoon. Set aside.
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