Chicken Shawarma With Tahini Dressing

A simple, tasty, paleo meal which will be ready in just 45 minutes
Shawarma

David Humphreys

Spiced chicken served on a crunchy salad and topped with tahini dressing is a simple, healthy, and delicious dinner. For more recipes from Melissa Joulwan, click here.

This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.

4
Servings
512
Calories Per Serving
Deliver Ingredients

Ingredients

For the spice blend:

  • 1 Teaspoon salt
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon ground cardamom
  • 1/4 Teaspoon smoked paprika
  • 1/4 Teaspoon ground coriander
  • 1/4 Teaspoon garlic powder
  • 1/8 Teaspoon ground black pepper
  • 1/8 Teaspoon cayenne pepper

For the chicken:

  • 1 Teaspoon extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 1/4 Cup water

For the salad:

  • 1/4 small head red cabbage
  • 1 large carrot
  • 1 Tablespoon lemon juice
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • Handful fresh mint leaves

For the dressing:

  • 1 clove garlic
  • 1/3 Cup tahini
  • 1/3 Cup water
  • 2 Tablespoons lemon juice
  • Pinch salt
  • Pinch ground black pepper

Directions

For the spice blend:

Mix together all the spices in a small bowl.

For the chicken:

Heat the oil in a large, nonstick skillet set over medium-high heat for 2 minutes.

Rub the spice blend on both sides of every piece of chicken, then place it in the pan and cook it for 5 minutes. Flip the chicken and cook for 2 more minutes. Add the water, cover the skillet, and reduce the heat to medium-low. Cook until the chicken isn’t pink inside, about 10-15 minutes.

For the salad:

Use the slicing blade on a food processor to thinly slice the cabbage and carrot. Place the vegetables in a large bowl and toss with the lemon juice, olive oil, salt, pepper, and mint. Place the chicken on top of the salad.

For the dressing:

Smash and peel the garlic, then place it in the bowl of the food processor. Add the remaining ingredients and whirl until smooth. Drizzle on top of the chicken and salad and serve.

Nutritional Facts

Total Fat
23g
35%
Sugar
3g
N/A
Saturated Fat
4g
18%
Cholesterol
199mg
66%
Protein
66g
100%
Carbs
11g
4%
Vitamin A
201µg
22%
Vitamin B12
0.6µg
9.5%
Vitamin B6
2mg
100%
Vitamin C
26mg
43%
Vitamin D
3IU
1%
Vitamin E
2mg
12%
Vitamin K
20µg
25%
Calcium
136mg
14%
Fiber
4g
15%
Folate (food)
59µg
N/A
Folate equivalent (total)
59µg
15%
Iron
4mg
21%
Magnesium
109mg
27%
Monounsaturated
9g
N/A
Niacin (B3)
28mg
100%
Phosphorus
750mg
100%
Polyunsaturated
6g
N/A
Potassium
1181mg
34%
Riboflavin (B2)
0.6mg
36.6%
Sodium
930mg
39%
Thiamin (B1)
0.5mg
36.3%
Zinc
3mg
20%