Chicken Shawarma Salad

• garlic cloves↗4

  chopped

• olive oil↗3 tbsp tbsp
• lemon↗1

  juiced

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• smoked paprika↗2 tsp tsp
• ground cinnamon↗½ tsp tsp
• chili powder↗½ tsp tsp
• dried oregano↗1 tsp tsp
• natural yogurt↗1 tbsp tbsp
• chicken breasts↗4

  flattened with a mallet

• pita

  or lavash and pickled chilies (optional), for serving

• tahini↗2 tbsp tbsp
• lemon↗1

  juiced

• natural yogurt↗200g g
• цілі насіння кмину↗1 tsp
• червона капуста↗½

  (близько 500g), тонко нашаткована

• червона цибуля↗2

  тонко нарізана

• малий огірок↗1

  очищений, розрізаний навпіл, без насіння та нарізаний

• черрі помідори↗200g

  порізані навпіл

• листя салату Little Gem↗1

  порубане

• лимон↗1

  вичавлений

• оливкова олія↗2 tbsp

Step-by-step instructions

1. 1

   Combine the garlic cloves, olive oil and lemon juice in a reusable plastic container or bowl. Add all the spices, oregano, a generous pinch of salt and yogurt, mix to form a paste. Add the chicken breasts, stirring to coat them, then cover and marinate for at least 1 hour or leave in the fridge overnight.

2. 2

   For the dressing, mix all ingredients in a small bowl, season, cover and chill until use. It can be prepared up to two days ahead. Toss all salad ingredients together, except the lemon juice and olive oil. The salad can be assembled 1‑2 hours before serving and kept in the fridge.

3. 3

   Light a barbecue or heat a grill pan over high heat. Grill the marinated chicken for about 5 minutes per side, or until browned and cooked through. Transfer to a board and set aside.

4. 4

   Drizzle the salad with lemon juice and olive oil, then season with salt and toss. Spread the salad on a large plate or transfer to a big serving bowl. Slice the chicken and lay it over the salad (or serve separately for vegetarians). Serve the salad with tahini sauce on the side for drizzling, together with toasted lavash or pita for stuffing the chicken and pickled chilies, if desired.