High Fructose Corn Syrup Free Turmeric Ginger Chicken Shawarma Salad Plate
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Learn more āIngredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp fresh lemon juice
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- 2ā4 tbsp water
- Ā¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped
- 1 english cucumber, thinly sliced
- 6 radishes, thinly sliced
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ cup fresh cilantro, roughly chopped (optional)
For serving
- lemon wedges, for serving
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, turmeric, ginger, cumin, coriander, smoked paprika, salt, black pepper, and lemon juice for the chicken until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, make the dressing: whisk together the tahini, lemon juice, olive oil, turmeric, ginger, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the dressing is pourable and smooth ā it should fall off the whisk in a thin, steady ribbon.
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