Name: Chicken Shawarma Salad Bowl شاورما الدجاج
Ingredients: 2 breast chicken cut thinly; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ginger powder; ¼ teaspoon cinnamon powder; ¼ teaspoon clove powder; ½ teaspoon black pepper; ½ teaspoon salt; ¼ cup olive oil; ¼ cup lemon juice; ¼ cup plain yogurt; 2 cups arugula or any other leafy vegetable; ½ shredded red cabbage; ½ cup sliced tomatoes; 2 ounces of sliced red onions; 1 teaspoon sumac spice; ½ cup tahini (sesame oil); ½ cup of water; ¼ cup lemon juice; salt

Ingredients

Scale

2 breast chicken cut thinly
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup plain yogurt
2 cups arugula or any other leafy vegetable
1/2 shredded red cabbage
1/2 cup sliced tomatoes
2 ounces of sliced red onions
1 teaspoon sumac spice
1/2 cup tahini (sesame oil)
1/2 cup of water
1/4 cup lemon juice
salt

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Instructions

Mix all the spices together with the lemon juice, olive oil, and yogurt.
Slice the chicken into fist size thin pieces.
Pour the above mixture over the chicken, stir well and let it marinate in the fridge for 4 hours or overnight.
Once the chicken is marinated, it needs to be cooked. Heat up the pan, place the chicken, and let it cook on medium-high heat for few minutes and until the bottom turns brownish. Then flip to the other side for another few minutes. Until both sides look fully cooked. Once grilled slice chicken into more of a shaved looking type and set aside.
Prepare tahini dressing by gradually adding water to tahini with continuous stirring, then add lemon and salt, adjust to taste.
In a large bowl, start by arranging the vegetables by placing arugula on the bottom, then top it off with sliced chicken shawarma, sliced tomatoes, sliced onions with sumac and shredded cabbage. Pour tahini sauce over prior to serving.