Save I stumbled on this salad during a sweltering July evening when the thought of turning on the oven made me want to weep. I had chicken thighs in the fridge, a half-empty jar of tahini, and a bag of tomatoes begging to be used. What started as a lazy dinner became something I crave constantly. The spices filled my tiny kitchen with a smell so good my neighbor texted asking what I was cooking.
I made this for a small birthday gathering once, doubling the batch and piling everything onto a huge platter. People stood around the kitchen island with forks, going back for seconds and thirds. One friend asked if I catered it. I laughed so hard I almost spilled tahini on my shirt.
Ingredients
- Boneless, skinless chicken thighs (500 g): Thighs stay juicy and tender even if you slightly overcook them, unlike breasts which can turn dry and sad.
- Olive oil (2 tbsp for marinade, 1 tbsp for salad): Use something fruity and green if you have it, the flavor really comes through in the salad.
- Garlic (3 cloves total): Fresh is non-negotiable here, the jarred stuff just tastes tired.
- Ground cumin (1 tsp): This is the backbone of the shawarma flavor, warm and earthy in the best way.
- Ground coriander (1 tsp): It adds a gentle citrusy note that plays beautifully with the lemon.
- Smoked paprika (1 tsp): I once used regular paprika and missed the smoky depth, do not make my mistake.
- Ground turmeric (1/2 tsp): Just enough to give the chicken a golden glow without tasting medicinal.
- Ground cinnamon (1/2 tsp): A tiny amount brings warmth and mystery, people always ask what the secret is.
- Ground black pepper (1/2 tsp): Freshly cracked makes a difference you can actually taste.
- Salt (1/2 tsp for chicken, 1/2 tsp for dressing, plus more for salad): Season at every stage, it builds flavor instead of just making things salty.
- Lemon juice (1 whole lemon for chicken, 1/2 lemon for salad, 3 tbsp for dressing): Brightens everything and tenderizes the meat while it sits.
- Tomatoes (3 medium, diced): Ripe and juicy ones are best, but even winter tomatoes work because the dressing saves them.
- Cucumber (1 large, diced): I like English cucumbers because they have fewer seeds and more crunch.
- Red onion (1 small, thinly sliced): Soak the slices in cold water for 10 minutes if raw onion bites too hard for you.
- Fresh parsley (1/4 cup, chopped): The flat-leaf kind tastes grassy and fresh, curly parsley is fine but not as vibrant.
- Tahini (1/3 cup): Stir the jar well before measuring, the oil separates and you need both parts for a creamy dressing.
- Water (2 tbsp, plus more): It magically transforms thick tahini into silky sauce, add it slowly until it looks right.
Instructions
- Prepare the Chicken:
- In a bowl, mix olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, and the juice of one lemon until it looks like a rusty-orange paste. Toss the chicken thighs in until every piece is coated, then let them sit for at least 15 minutes or cover and refrigerate for up to 8 hours if you are planning ahead.
- Cook the Chicken:
- Heat a large skillet or grill pan over medium-high until it is really hot, a drop of water should sizzle and vanish. Lay the chicken thighs down without crowding and let them cook undisturbed for 5 to 7 minutes per side until they are charred in spots and cooked through. Pull them off the heat, let them rest for 5 minutes, then slice into strips.
- Make the Salad:
- Toss diced tomatoes, cucumber, red onion, and chopped parsley in a large bowl. Drizzle with olive oil and the juice of half a lemon, then season with salt and pepper. Taste it and adjust, this is your chance to make it sing.
- Prepare the Tahini Dressing:
- Whisk tahini, lemon juice, water, minced garlic, and salt in a small bowl until it goes from thick and pasty to smooth and pourable. Add more water a tablespoon at a time if it is still too thick, it should drizzle off the whisk in ribbons.
- Assemble:
- Divide the salad among four plates or shallow bowls. Top each with sliced chicken and drizzle as much tahini dressing as your heart desires.
- Serve:
- Serve immediately while the chicken is still warm and the salad is cool and crisp. Garnish with extra parsley if you have it, it makes everything look alive.
Save The first time I made this, I ate it alone on my couch while watching a show I do not even remember. What I do remember is scraping the bowl clean and feeling completely satisfied. It is one of those meals that feels like taking care of yourself without any fuss.
How to Get the Best Char on Your Chicken
A hot pan is everything. I used to be scared of high heat, but now I know that is where the flavor lives. Let the pan preheat until it is almost smoking, then lay the chicken down and resist the urge to move it around. Those dark, caramelized edges are worth the wait. If you have a grill or grill pan, even better, the smoky lines make it taste like summer no matter what month it is.
Making This Ahead Without Losing Freshness
You can marinate the chicken the night before and keep the salad components prepped separately in the fridge. I chop everything and store it in containers, then toss it together right before serving. The tahini dressing thickens in the fridge, so just whisk in a splash of water to bring it back to life. Cooked chicken keeps well for up to three days, which makes this a great lunch option when you reheat it gently or even eat it cold.
Ways to Switch It Up
I have made this with grilled halloumi instead of chicken when I wanted something vegetarian, and it was shockingly good. Sometimes I add a handful of chopped romaine or arugula to the salad for extra crunch and bitterness. If you love heat, stir a pinch of chili flakes or a drizzle of harissa into the marinade.
- Serve it over couscous or rice if you want to stretch it further for a crowd.
- Add pickled turnips or cucumbers for a tangy, briny contrast.
- Warm pita or flatbread on the side turns this into a full feast, perfect for scooping up every last bit of dressing.
Save This salad has earned a permanent spot in my weekly rotation, and I think it will in yours too. It is proof that simple ingredients and bold spices can turn a regular evening into something worth remembering.
Kitchen Guide
- → What spices are used for the chicken?
The chicken is seasoned with ground cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt, creating a warm and aromatic flavor profile.
- → How is the tahini dressing made creamy?
The tahini dressing is whisked together with fresh lemon juice, water, minced garlic, and salt until smooth and pourable.
- → Can the chicken be grilled instead of cooked in a skillet?
Yes, grilling the chicken over charcoal adds a smoky depth and extra flavor to the dish.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, it contains no gluten or dairy ingredients, but be sure to check tahini and spices for any cross-contamination.
- → What are some suggested additions to the salad?
Adding chopped romaine or arugula can provide extra greens and texture to the salad.