Chicken Shawarma Salad

• 170 g raw Boneless, skinless chicken thighs (6.0 oz raw)
• 30 g Nonfat Greek yogurt, for the chicken (2 tbsp)
• 10 g Lemon juice (⅔ tbsp)
• 4 g (1 clove) Garlic
• 1.5 g Ground cumin (¾ tsp)
• 1.5 g Paprika (⅔ tsp)
• 0.7 g Ground turmeric (¼ tsp)
• 0.7 g Ground coriander (⅓ tsp)
• 0.3 g Ground cinnamon (a pinch)
• 1.5 g Salt (¼ tsp)
• 6 g Olive oil (1⅓ tsp)
• 50 g Nonfat Greek yogurt, for the sauce (¼ cup)
• 10 g Tahini (⅔ tbsp)
• 90 g raw Romaine lettuce, chopped (3.2 oz raw)
• 70 g raw Cucumber, diced (2.5 oz raw)
• 80 g raw Tomato, diced (2.8 oz raw)
• 20 g raw Red onion, thinly sliced (0.7 oz raw)
• 5 g raw Fresh parsley (1⅓ tbsp chopped)
• 30 g Whole-wheat pita (1.1 oz)
• 10 g Water (⅔ tbsp)

You'll need: Large frying pan, Bowl, Small bowl, Cutting board and knife, Tongs.

Method

1. Marinate the chicken

   Slice the chicken into thin strips, about 1 cm (½ inch) wide. Then scrub the board, knife and your hands with soap before you touch anything else. In the bowl, mix the first measure of yogurt with half the lemon juice, the grated garlic, cumin, paprika, turmeric, coriander, cinnamon and most of the salt. Toss the chicken through it.

   Thin strips cook in minutes and pick up more of the spice. Thighs stay juicy where breast can dry out.

2. Make the sauce and salad

   Stir the second measure of yogurt with the tahini, the rest of the lemon juice, a pinch of salt and a splash of water to loosen it. Put the romaine, cucumber, tomato, red onion and parsley in a large bowl.

   Add the sauce water a teaspoon at a time. It should drizzle, not run.

3. Sear the chicken

   Heat the olive oil in the large pan over medium-high heat. Add the chicken in one layer and cook for 6–8 minutes, turning now and then, until browned at the edges and cooked through, 74°C (165°F).

   Don't crowd the pan. Cook in two batches if the strips overlap, or they steam instead of browning.

4. Build the salad

   Toast the pita for 1–2 minutes and tear it into bite-size pieces. Pile the hot chicken on the salad, scatter over the pita and drizzle with the tahini sauce.

   Add the pita just before eating so it stays crunchy.

Swaps

• Boneless, skinless chicken thighs → Chicken breastLeaner by about 40 kcal; slice thin and don't overcook it.
• Whole-wheat pita → Cooked chickpeas, 50 gGluten-free crunch and extra fiber; roast them in the pan with the chicken.