I don’t know how many of you keep shawarma spice in your spice cabinet, but it pays to get your hands on it. I started using it when preparing shawarma chicken in lafa wraps a few years ago, and that dinner immediately became a family favorite.
I’ve been dreaming up different ways to use the spice in a salad. It doesn’t work well in dressing, but adds great flavor on any kind of poultry. This time, I chose turkey as another healthy option. With that little bit of cumin and smoked paprika in the dressing…this complete dish came together.
Preheat oven to 350 degrees Fahrenheit.
Place the turkey breast in a baking pan. Drizzle with olive oil and season with shawarma spice, garlic powder, and paprika.
Bake for 45 minutes. Remove from oven and let cool. Slice into thin slices (you may need to cut it in half first).
In a small bowl, combine all ingredients.
Double the quantity if you prefer a more heavily dressed salad.
In a large bowl, combine lettuce, red onion, cucumbers, tomatoes, carrots, olives, and chickpeas. Toss with dressing.
Add the turkey breast slices either into the salad bowl, or onto each individual portion.