Chicken Shawarma Salad with Garlic Lemon Dressing

Easy Summer Salad Jar du Jour.

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.  #paleo

Chicken Shawarma with Lemon Garlic Dressing: In salad jar form and plated.

This is my new addiction for the late spring/early summer – I plan on making a batch at least once a week for the foreseeable future. Like many food bloggers, we frequently start out with an existing recipe as a starting point and riff on it, making our own variations. Sometimes the end result is still recognizably related to the original, and sometimes you end up with a whole new dish. Today, it’s a little bit of both.

A friend had recently raved about the chicken shawarma recipe by Tori Avey, and I was eager to test it out. Well, folks, I’m not going to make any effort to change this, I’m just going to point you directly to the source. It’s that good. My ONE chance was sauteing the chicken in step 2 in a tablespoon of coconut oil rather than olive, because that’s the way I prefer to saute, but that’s it. Why mess with what is essentially perfection?

Where I diverged: rather than serving it with tahini sauce, I preferred to eat it with a lemon garlic sauce that is often served on shawarma and gyros. And of course, as with almost all salads these days, I decided to put it in jar form. I think the cucumber and tomatoes go perfectly here. Depending on how tightly you pack it all in, it makes either 3 or 4 salad jars, all ready to go for your next few lunches.

makes about 4 salad jars

1 recipe of this here amazing chicken shawarma
1 large English cucumber, chopped
1 cup grape tomatoes, halved
2-3 cups lettuce or greens of your choice
Garlic Lemon dressing (below)

Step one: Make yourself some killer shawarma as per above.

Now layer your salad jars (quart sized mason jars, natch) with:

1. A few tablespoons of the dressing on the bottom
2. Next, a few inches of the shawarma
3. Then cucumbers, then tomatoes (or vice versa)
4. And lastly, the lettuce or whatever greens float your boat.

1 bulb garlic, cloves smashed and skins removed
zest of 1 lemon (microplaned)
1/4 cup lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 cup extra virgin olive oil

In the work bowl of a food processor pulse the garlic several times, then add lemon zest, lemon juice, salt and pepper. Process until smooth. Scrape down the sides and begin adding the olive oil in a thin stream. Keep any extra in the fridge and add to just about anything. Seriously.

– posted by Anne


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