Recipes: Chicken Shawarma


Preparation info

  • Difficulty


  • Serve


Appears in

Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less

Well Fed Weeknights

By Melissa Joulwan

Published 2016

  • About
Time: 35–40 minutes
Best on: white potato



  • 1 teaspoon extra-virgin olive oil
  • 4 boneless, skinless chicken breasts (about 4–6 ounces each)
  • ¼ cup water

Spice Blend

  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon coarse (granulated) garlic powder
  • teaspoon ground black pepper
  • teaspoon cayenne pepper


  • ¼ small head red cabbage
  • 1 large carrot
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • a handful fresh mint leaves

Tahini Dressing

  • 1 clove garlic
  • cup tahini
  • cup water
  • 2 tablespoons lemon juice
  • pinch salt
  • pinch ground black pepper


  • food processor


Cook the chicken

Heat the oil in a large, nonstick skillet over medium-high heat, 2 minutes. While it heats, make the spice blend: mix together all the spices in a small bowl. Rub the spice blend on both sides of the chicken, then place it in the pan and cook it undisturbed, 5 minutes. Flip the chicken and cook for 2 minutes, then add the water, cover the skillet, and reduce the heat to medium-low. Cook until the chicken is no longer pink inside, about 10–15 minutes.

Make the salad

Use the slicing blade on a food processor to thinly slice the cabbage and carrot. Place the vegetables in a large mixing bowl and toss with the lemon juice, olive oil, salt, pepper, and mint; set aside.

Make the tahini dressing

Smash and peel the garlic, then place it in the bowl of the food processor. Add the remaining ingredients and whirl until smooth.

To serve

Cut the chicken into thin slices and pile it on the potatoes, then top with salad and drizzle with tahini dressing.