Shawarma Salad – Recipe & Cooking Method

Shawarma Salad – Recipe & Cooking Method

Shawarma Salad is a modern salad that is typically served as a side dish alongside various main courses.

Originally from Turkish cuisine, this dish has spread worldwide due to its rich nutritional value, variety of ingredients, ease of preparation, and delicious taste.

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Ingredients for Shawarma Salad:

 

For the Chicken:

• 2 kg of boiled chicken breasts, cut into medium-sized strips
• 1 teaspoon of cumin
• ½ teaspoon of salt
• 1 teaspoon of red pepper
• 3 tablespoons of shawarma spice mix
• 3 tablespoons of sumac
• ¼ cup of fresh lemon juice
• 4 cups of yogurt
• 1 teaspoon of vinegar
• 5 cloves of garlic, minced
• 3 tablespoons of butter or olive oil

For the Salad Base:

• 4 potatoes, cut into medium-sized cubes
• 3 pita breads, cut into medium pieces
• 1 cup of finely chopped parsley
• ½ cup of finely chopped mint
• 1 medium onion, chopped
• 2 medium bell peppers (green and red), sliced into rings
• A drizzle of olive oil

For the Yogurt Sauce:

• 5 tablespoons of tahini
• ¼ cup of fresh lemon juice
• A little minced garlic
• 4 tablespoons of garlic sauce (or substitute with ½ cup of cornstarch, 2 cups of water, ¼ cup of lemon juice, ¼ cup of olive oil, and 6 cloves of mashed garlic)

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How to Prepare Shawarma Salad:

1. Marinate the Chicken:

• In a bowl, mix together black pepper, salt, shawarma spices, sumac, yogurt, lemon juice, and cumin.
• Add the chicken strips to the marinade and toss well to coat evenly.
• Cover the bowl tightly and let the chicken marinate in the refrigerator for 1 hour.

2. Cook the Chicken:

• In a pan over low heat, sauté the chopped onions until golden brown.
• Add the sliced bell peppers (red and green) and stir for a few minutes.
• Add the marinated chicken strips, stir, and let them cook until they are fully done.
• Drizzle a little olive oil over the chicken and allow it to crisp up slightly.

3. Prepare the Yogurt Sauce:

• In a deep bowl, combine yogurt, tahini, lemon juice, a little minced garlic, and garlic sauce.
• Blend well using a hand whisk or electric blender until smooth.

4. Fry the Potatoes and Bread:

• Cut the potatoes into medium cubes, rinse with cold water, and drain.
• Fry the potatoes in vegetable oil until golden, then place them on paper towels to absorb excess oil.
• Cut the pita bread into medium pieces and fry them in oil until crispy. Drain on paper towels.

5. Assemble the Shawarma Salad:

• In a large serving dish, spread a layer of chopped parsley.
• Add the fried potato cubes, followed by the crispy pita bread pieces.
• Arrange the grilled chicken strips on top.
• Pour the yogurt sauce over the chicken.
• Garnish with crispy bread pieces, chopped nuts, parsley, and mint.
• Decorate the edges of the dish with lemon slices and fresh vegetables.

Serving Suggestion:

Shawarma Salad is best served fresh and slightly chilled, making it a perfect dish for gatherings or a side to grilled meals.

Enjoy this delicious and nutritious Shawarma Salad! 🥗🍗