1 pkg ground chicken

1 Tbsp extra virgin olive oil

1 Tbsp honey

1 Tbsp Milford Spice Shawarma Spice

2 cloves garlic, minced or grated

Juice of 1 lemon

1 pinch crushed red pepper flakes

kosher salt and pepper

8 ounces halloumi cheese, sliced

4 lettuce boats, romain pieces, or butter lettuce pieces

2 Persian cucumbers, sliced

Cilantro and avocado for serving

plain greek yogurt or tzatziki, for serving

For the Green Tahini:

1/2 cup tahini

1/3 cup fresh cilantro

1/3 cup fresh parsley

1 tsp cumin

juice of 1 lemon

kosher salt


In a hot skillet, add 1 Tbsp olive oil. When the oil shimmers, combine the ground chicken, honey, Milford Spice Shawarma Spice, garlic, lemon juice, crushed red pepper flakes, and a pinch each of salt and pepper (you can omit salt if you need to; the Shawarma Spice is salt-free!).  Mix well to evenly coat.  Cook, turning every couple minutes, until chicken is cooked.

Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.

To assemble, spread each piece of lettuce with tzaziki.  Scoop in the chicken.  Top with avocado, cucumber, and fried halloumi. Drizzle the green tahini and sprinkle with fresh cilantro.

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