Chicken Shawarma Salad

Ingredients

• Chicken thigh

  raw

  2 thigh, bone removed or 188g

• Olive oil

  1 tbsp or 14g

• Lemon juice

  2 tbsp or 30g

• Garlic

  raw

  1 cloves, minced or 3g

• Salt

  table

  1 dash or 0.4g

• Paprika

  1 tsp or 2g

• Cardamom

  ½ tsp, ground or 1g

• Cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  ground

  ¼ tsp or 0.6g

• Red chili pepper

  raw

  1 pepper or 45g

• Romaine lettuce

  raw

  ½ head or 313g

• Cucumber

  raw, with peel

  ½ cup slices or 52g

• Onion

  raw

  ½ medium or 55g

• Tahini

  roasted

  2 tbsp or 30g

• Parsley

  raw

  ½ cup or 30g

Directions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon, and red pepper to create the marinade.
2. Add the chicken to the marinade, stirring to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Heat a large skillet over medium-high heat. Cook the marinated chicken, stirring occasionally, for about 15 minutes until fully cooked.
4. In a bowl, combine lettuce, cucumber, onion, and parsley. Top with cooked chicken and drizzle with tahini sauce before serving.