Chicken Shawarma Lentil Dip
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free
Recipe Contributed By Heartbeet Kitchen

Share This Recipe

Chicken Shawarma Lentil Dip

Prep Time 10 minutes


For chicken:

  • 1 tbps olive oil
  • 1/4 tsp salt
  • 1/2 pound chicken breasts, boneless, skinless (about 2 pieces); cut into bite sized pieces
  • 2 teaspoons za'atar

For lentil dip:

  • 1 cup lentils, red, dried
  • 2 cups water
  • 3/4 teaspoon salt, divided
  • 2 tablespoons tahini
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 tablespoons cilantro, minced fresh


To make the chicken

  • Bring oil to medium-high heat in a medium sized skillet. a large skillet to medium high heat. Toss chicken with salt, then add to pan. Cook for 4-5 minutes, then stir in zatar seasoning. Continue cooking for 3-4 minutes until juices run clear and chicken is no longer pink. Remove pan from heat and set aside.

To make the lentil dip

  • Bring water to a boil in a medium-sized sauce pan. Add lentils and cook for about 12-15 minutes, until lentils are soft. Stir in1/4 teaspoon salt until dissolved. Then drain lentils thoroughly, and add to a food processor with the tahini, olive oil and garlic. Blend for 20 seconds, then add lemon juice, turmeric, cumin and remaining 1/2 teaspoon salt. Blend for about 45 seconds, until mixture is completely smooth. Taste and adjust salt or lemon juice as needed.

To serve

  • Place dip in a bowl and add chicken to the top, then shower with fresh cilantro and extra za'atar if desired. (Can make chicken and lentil one day ahead ahead of time, then finish making on day you are ready to serve.)