Chicken tawook salad is loaded with seasoned grilled chicken, vegetables, toasted pitas, Lebanese garlic sauce and drizzled with a lemon sumac dressing.
This chicken tawook salad is an exactreplica of the oneI order from my favorite Middle Eastern restaurant.
Two ofmy sisters, Kelly and Julieturned me on to this salad and it’s so unbelievably delicious. It has a rainbow of vegetables and the warm chicken pieces on top with the cool salad is my absolute favorite thing. It’s just SO SO GOOD! I think part of it has something to do with theamazing dressing and the other part isthat garlic sauce. And of course the toasty pita pieces are too shabby either.
Since there is not a La Marsa in Virginia where Kellylives, 9 times out of 10 we order it when she’s in town. Usually whomever is closest to the restaurant picks up the order and in no time we are all blissfully drunk on chicken shawarma wraps, chicken tawook salad and garlic sauce.
Since I’ve done so much talking about Chicken Tawook last week, I decided to share with you my recipe for my favorite way to consume it.
The Salad Breakdown: Leafy salad greens, carrots, cabbage, fresh dill andparsley,cucumber, onions, tomato, broken pieces of toasted pita and grilled pieces of chicken tawook. A dollop of that amazinggarlic sauce and a drizzle of lemon sumac dressing seals the deal.
To Make The Lemon Sumac Dressing You Will Need:
- sumac
- kosher salt
- black pepper
- lemon juice
- olive oil
If making my fattoush salad, then I grate in a 1/2 to a whole garlic clove. This salad does NOT need any more garlic so that’s why I left it out.
Freshly squeeze a large lemon to get 2 tablespoonsof juice, give or take.
Into a small glass jar or container with a tight fitted lid; add in 1 heaping tablespoon of ground sumac berries. I get mine from Penzey’s Spices.
Season with two pinches of kosher salt and coarse black pepper. This is done to taste and I don’t use precise measurements.
Pour the lemon juice through a strainer to catch the seeds…
…and then add 1/4 cup of olive oil
Then secure the lid. #saladdressingart <—- it’s trending. 😉
And shake until combined.
For the salad, I toss together chopped romaine, red leaf lettuce, carrots and cabbage…
Fresh dill and parsley (I love fresh herbs in my salad!)…
And of course, the toasted pita pieces.
I then plate up the salad. Because we all like different toppings in my house, to my bowl/plate I add cucumber, onions, tomato and the pieces of grilled chicken tawook. THEN I add a dollop of garlic sauce and pour a little of that amazeballs (sorry, do people even say that anymore? Did they really ever?) dressing over top.
Toss the salad together so the garlic sauce mixes with the dressing and coats everything inthis creamy luxuriousness.
This is the salad of summer 2k16.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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Yield: 6 servings
My favorite way to eat chicken tawook is on top of a cool and crisp salad. The garlic sauce plus the lemon sumac dressing is the ultimate!
Prep Time: 30 minutes mins
Cook Time: 10 minutes mins
Total Time: 40 minutes mins
Ingredients
FOR THE DRESSING:
- 2 tablespoons lemon juice
- 1 tablespoon ground sumac
- 1/4 cup olive oil
- kosher salt, to taste
- coarsely ground black pepper, to taste
FOR THE PITA CHIPS:
- 3 pocket-less pitas, cut into triangles
- olive oil spray
- kosher salt
FOR THE SALAD:
- 1 large romaine lettuce, chopped
- 1 large head red leaf lettuce, chopped
- 1 cup sliced purple cabbage
- 2 carrots, grated or julienned
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1 cup sliced red onion
- 1/2 english cucumber, sliced into half moons
- 6 Campari tomatoes, sliced into wedges
- 1 recipe shish tawook
- 1 cup lebanese garlic sauce, for serving
Instructions
FOR THE DRESSING:
In a small jar, add the sumac, salt and pepper, lemon juice and olive oil.
Secure the lid and shake to combine.
FOR THE PITA CHIPS:
Toss pita triangles with oil and salt.
Place in a preheated 400° oven for 8-9 minutes, rotating the pan half way.
Remove, cool and then break into misshapen pieces.
FOR THE SALAD:
Toss lettuces, cabbage, carrot, herbs and pita pieces together.
Divide salad on to plates and top with onions, cucumber, tomatoes and chicken tawook.
Add a dollop of the garlic sauce and drizzle the entire salad with the lemon sumac dressing.
Serving: 1g, Calories: 678kcal, Carbohydrates: 27g, Protein: 35g, Fat: 49g, Saturated Fat: 6g, Polyunsaturated Fat: 23g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 872mg, Potassium: 777mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4211IU, Vitamin C: 26mg, Calcium: 81mg, Iron: 2mg
Author: Laurie McNamara
Course: Salads
Cuisine: Middle Eastern
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