Peachy the Magazine

Chicken Shawarma Naan Salad

This recipe is featured in our October 2019 Food +Entertaining Article, Colorful Fall Salads.

Chicken Shawarma Naan Salad
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Chicken Shawarma Naan Salad

Course: Salads
Servings

4

servings

Chicken Shawarma is a simple Middle Eastern dish that can be made using poultry, beef or lamb, and is typically served wrapped in a pita. While this version is served flat on naan bread, you can wrap it up for dinner on-the-go.

Ingredients

  • For the chicken shawarma:

  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized chunks

  • 1 tablespoon honey

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 1 teaspoon each of salt and pepper

  • Juice of 1 lemon

  • 2 cloves garlic, minced

  • Pinch of crushed red pepper flakes

  • ¼ cup olive oil

  • For the salad:

  • 2 sweet potatoes, cut into matchsticks

  • 2 tablespoons olive oil

  • Kosher salt and black pepper

  • 4 fresh naan

  • 8 ounces hummus (homemade or store-bought)

  • 1–2 heads romaine lettuce, chopped

  • 1 cup cherry tomatoes, halved

  • 2 Persian cucumbers, sliced

  • 1 avocado, sliced

  • 8 ounces feta cheese, crumbled

  • Fresh micro greens, parsley, and mint, for serving

  • For the spicy tahini:

  • 2 tablespoons tahini

  • 2 tablespoons olive oil

  • Juice of 1 lemon

  • 1 chipotle pepper in adobo sauce, finely chopped

  • Salt, to taste

Directions

  • In a large gallon-sized zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour, or up to 12 hours.
  • Preheat the oven to 425 degrees.
  • Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt, and pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. (You want the sweet potatoes to be tender, but crisp.)
  • Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade.
  • Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to 12 minutes total. Transfer skewers to plate.
  • To prepare spicy tahini:
  • Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt.
  • To assemble:
  • Spread each piece of naan with hummus. Top with lettuce, tomatoes, cucumbers, sliced avocado, feta cheese, and chicken skewers. Garnish with parsley, mint, and a drizzle of the spicy tahini.

Notes