1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into large chunks
1/4 cup olive oil + 1 tablespoon
Juice of 1 lemon
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon allspice
1/8 teaspoon cayenne
1/2 cup tahini
1/4 cup water
1 clove garlic, chopped
1 tablespoon olive oil
2 tablespoons fresh lemon juice, or more to taste
1/4 teaspoon salt, or more to taste
4 cups chopped romaine lettuce or baby greens
2 roma tomatoes, sliced
1 cucumber, peeled, sliced
2 green onions, sliced
1 red pepper, sliced
chopped cilantro, for garnish
- Whisk together the 1/4 cup olive oil, lemon juice, spices and salt in a bowl. Place chicken in bowl, turn to coat chicken thoroughly, and marinate for at least 30 minutes in the refrigerator. An hour would be even better.
- Make the dressing while the meat is marinating: place all ingredients in a blender and blend until smooth. Add more lemon juice or salt, as needed, to taste.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, until cooked through, about 5 minutes per side. Discard the marinade.
- Slice the chicken pieces and serve with the lettuce and veggies and drizzle the dressing over all. This will serve 4 people.