Lunch

Turkey Shawarma Salad with Tahini Dressing

Name: Turkey Shawarma Salad with Tahini Dressing
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 180 g Turkey breast, cut into strips; 100 g Romaine lettuce; 100 g Tomato; 100 g Cucumber; 30 g Red onion; 40 g Gherkins; 12 g Tahini; 50 g Greek yogurt, 0% fat; 5 g Olive oil; 1 clove, about 3 g Garlic; Juice of half a lemon Lemon juice; A teaspoon Ground cumin

Cumin and garlic turkey strips over shredded romaine, tomato, cucumber and gherkins, with a tahini and yogurt dressing. 54 g of protein for 407 kcal.

Calories: 407kcal
Protein: 54g
Fat: 14g
Carbs: 15g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Milk
Sesame

Pickles in vinegar often list sulphites. Check the jar.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Turkey Shawarma Salad with Tahini Dressing, plated and ready to serve. — The finished recipe. Turkey Shawarma Salad with Tahini Dressing

Ingredients 1 to 6 for turkey shawarma salad with tahini dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 180 g Turkey breast, cut into strips (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 100 g Romaine lettuce. 100 g Tomato. 100 g Cucumber. 30 g Red onion. 40 g Gherkins

Ingredients 7 to 12 for turkey shawarma salad with tahini dressing arranged separately on a dark worktop. — Ingredients 7 to 12. 12 g Tahini. 50 g Greek yogurt, 0% fat. 5 g Olive oil. 1 clove, about 3 g Garlic. Juice of half a lemon Lemon juice. A teaspoon Ground cumin

Turkey Shawarma Salad with Tahini Dressing, preparation step 1: Toss the turkey strips with the oil, cumin, crushed garlic and salt. — Step 1. Toss the turkey strips with the oil, cumin, crushed garlic and salt.

Turkey Shawarma Salad with Tahini Dressing, preparation step 2: Cook them in a hot pan for three to four minutes, moving them as little as you can bear so the edges catch, until white through. Do not go longer; turkey breast dries in a minute. — Step 2. Cook them in a hot pan for three to four minutes, moving them as little as you can bear so the edges catch, until white through. Do not go longer; turkey breast dries in a minute.

Turkey Shawarma Salad with Tahini Dressing, preparation step 3: Whisk the tahini, yogurt and lemon with a splash of water until it pours. — Step 3. Whisk the tahini, yogurt and lemon with a splash of water until it pours.

The finished turkey shawarma salad with tahini dressing. — Step 4. Shred the romaine, chop the tomato and cucumber, slice the onion and gherkins, pile the turkey on warm and spoon the dressing over.

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Ingredients

Turkey breast, cut into strips180 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Romaine lettuce100 g
Tomato100 g
Cucumber100 g
Red onion30 g
Gherkins40 g
Tahini12 g
Greek yogurt, 0% fat50 g
Olive oil5 g
Garlic1 clove, about 3 g
Lemon juiceJuice of half a lemon
Ground cuminA teaspoon

Method

Toss the turkey strips with the oil, cumin, crushed garlic and salt.
Cook them in a hot pan for three to four minutes, moving them as little as you can bear so the edges catch, until white through. Do not go longer; turkey breast dries in a minute.
Whisk the tahini, yogurt and lemon with a splash of water until it pours.
Shred the romaine, chop the tomato and cucumber, slice the onion and gherkins, pile the turkey on warm and spoon the dressing over.

Worth knowing

Tahini is 600 kcal per 100 g and the reason a shawarma wrap from a shop can pass 900. Twelve grams stretched with yogurt and lemon tastes like more than it is.
Turkey breast is the most protein for the fewest calories in the table, 24 g per 100 g at 1 g of fat. The trade is that it overcooks fast.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.