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Meat
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
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.
1/2 pound turkey breast (with no skin)
1 tablespoon olive oil
1 teaspoon shawarma spice
1/2 teaspoon garlic powder
1/4 teaspoon Gefen Paprika
1 (8-ounce) bag chopped Romaine lettuce (or 1 head)
1 small red onion, thinly sliced
2 kirby cucumbers, peeled and diced
2 plum tomatoes, diced
2 carrots, shredded
4 ounces Gefen Black Olives, sliced
4 ounces Gefen Organic Chickpeas
2 tablespoons olive oil
2 tablespoons water
3 tablespoons Kedem White Wine Vinegar
1 tablespoon Gefen Honey
3/4 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cayenne red pepper
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.
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.
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