Shawarma Chicken Salad

• Chicken breast(600 g)
• Greek yogurt(120 g)
• Olive oil(3 tbsp)
• Lemon(1)
• Garlic(3 cloves)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Turmeric(1 tsp)
• Cinnamon(½ tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Tahini(3 tbsp)
• Yogurt(120 g)
• Lettuce(2)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(15 g)
• Pita(2)

Method

1. 1

   Slice {Chicken breast} into bite-size strips. In a bowl, combine {Greek yogurt}, {Olive oil}, finely grated zest and juice from half of {Lemon}, grated {Garlic}, {Cumin}, {Paprika}, {Turmeric}, {Cinnamon}, {Salt}, and {Black pepper}. Add the chicken and toss well to coat.

   ~10 min

2. 2

   Let the chicken sit for 15 minutes while you prep the salad and dressing.

   ~15 min

3. 3

   Whisk {Tahini}, {Yogurt}, the juice from the remaining half of {Lemon}, and a pinch of salt with 1–2 tbsp water until smooth and pourable. Thinly slice the {Lettuce}, dice the {Cucumber} and {Tomato}, thinly slice the {Red Onion}, and roughly chop the {Fresh parsley}.

   ~7 min

4. 4

   Heat a large frying pan over medium-high heat with a light film of oil from the marinade already on the chicken. Cook the chicken in a single layer for 8–10 minutes, turning a few times, until golden in spots and cooked through.

   ~10 min

5. 5

   Warm the {Pita Bread} in a dry pan or oven until soft and lightly toasted, about 2 minutes, then cut into wedges. Toss the {Lettuce}, {Cucumber}, {Tomato}, {Red Onion}, and half the {Fresh parsley} with half the dressing.

   ~4 min

6. 6

   Pile the salad onto plates or bowls, scatter over the warm chicken, drizzle with the remaining dressing, and finish with the rest of the {Fresh parsley}. Serve with the warm {Pita Bread} alongside.

   ~3 min