Try this shawarma recipe: turn your salad into a full meal but including chunks of chicken shawarma into it. The garlic sauce also serves as a tasty salad dressing.
Chicken Shawarma Salad Recipe
Dress up your salad with a tasty garlic sauce.
Ingredients
Chicken Shawarma Salad Ingredients
- 1/2 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 4 cloves Garlic finely chopped
- 1 Cup yogurt
- 4 boneless chicken breasts
- 1 medium head Iceberg lettuce core removed, sliced
- 2 heads baby romaine lettuce torn into bite-sized pieces
- Salt to taste
- ground black pepper to taste
- 1 head Garlic peeled
- 1 Small potato peeled, chopped small
- 2 teaspoons lemon juice
- 3 tablespoons olive oil
- Salt to taste
Instructions
- Mix spices, garlic, and yogurt in a medium bowl. Season chicken breasts with salt and pepper, and then place in marinade. Toss to mix thoroughly. Chill overnight or at least 2 hours.
- Meanwhile, make the sauce: Put garlic and potatoes in a small saucepan, and fill with enough water to cover them. Place over medium heat, simmer, and cook until garlic and potatoes have softened. Transfer to the bowl of a mini food processor, reserving liquid, then process. As the processor is running, drizzle in lemon juice and olive oil, and season with salt, to taste. Process until sauce is the consistency of a dip. Thin down with reserved liquid, if needed. Chill until needed.
- Heat a grill pan over medium heat. Remove chicken from its marinade and grill until cooked through. Set aside to rest.
- Divide lettuce among 4 bowls. Chop chicken into chunks, and use to top each bowl. Serve with garlic sauce on the side or drizzle over each bowl. Recipe orginally published in the September 2015 issue of Good Housekeeping Philippines.
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