# What You'll Need:
→ Chicken Shawarma
01 - 1 lb boneless, skinless chicken breasts or thighs, sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon ground coriander
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground turmeric
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1/2 lemon
→ Salad Bowls
14 - 4 cups mixed salad greens
15 - 1 medium cucumber, diced
16 - 1 cup cherry tomatoes, halved
17 - 1 small red onion, thinly sliced
18 - 1 large carrot, shredded
19 - 1 small red bell pepper, sliced
20 - 1/4 cup pitted Kalamata olives, halved
21 - 1 avocado, sliced
→ Lemon Tahini Drizzle
22 - 1/4 cup tahini
23 - 3 tablespoons fresh lemon juice
24 - 2 tablespoons water (plus more as needed)
25 - 1 tablespoon olive oil
26 - 1 small garlic clove, minced
27 - 1/2 teaspoon salt
28 - 1/4 teaspoon ground cumin
29 - 1 teaspoon honey or maple syrup (optional)
# How to Make It:
01 - In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice. Add chicken slices and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes per side until golden and cooked through. Remove from heat and let rest for 5 minutes before slicing if needed.
03 - In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, cumin, and honey or maple syrup if using. Adjust water gradually to achieve a creamy, pourable consistency.
04 - Divide mixed salad greens equally among four serving bowls. Arrange cucumber, cherry tomatoes, red onion, shredded carrot, bell pepper, olives, and avocado slices on top of the greens.
05 - Distribute warm chicken shawarma slices evenly among the four bowls. Drizzle generously with lemon tahini sauce.
06 - Serve immediately while chicken is warm, with extra lemon wedges on the side if desired.
