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This is a great, easy grab-’n-go macro meal for busy summer days when I’m carpooling everywhere and want to have a salad but don’t have time to sit with a bowl and a fork.

Serves 6

  • 8 deboned chicken thighs or cutlets
  • 2 Tbsp olive oil


  • ½ tsp allspice
  • pinch of cardamom
  • pinch of cinnamon
  • 1½ tsp coriander
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 Tbsp paprika
  • 2 tsp salt
  • 1 tsp turmeric


  • ½ cup tahini (I used Mighty Sesame)
  • ⅓ cup lemon juice
  • ¼ cup water
  • 2 cloves fresh or frozen crushed/garlic (optional)
  • 2 Tbsp fresh parsley
  • ¾ tsp salt
  • pinch black pepper


  • large lettuce leaves
  • cucumbers, chopped
  • tomatoes, chopped
  • fresh parsley
  • fresh dill
  • chickpeas

Combine all spices and place in a jar. Place chicken thighs or cutlets in a large bowl. Cover with olive oil and toss to coat. Season with desired amount of shawarma spice (use more if you like a stronger flavor), and marinate for about an hour. Grill chicken on a grill pan or outdoor grill. Place all techina ingredients in a medium bowl or container. Use an immersion blender to blend until smooth. Add more water, if necessary, until desired consistency is achieved. Mix chopped vegetables with parsley and dill.

To assemble: Place 5–6 thinly sliced shawarma chicken strips in each lettuce leaf. Top with chopped vegetables and chickpeas. Drizzle with techina and enjoy!

TIP: You can double or triple the spice mix to have it available for the next time you make this recipe.

(Originally featured in FamilyTable, Issue 646)

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Tagged: Recipes