Chicken Shawarma Salad

I passed. Captain Marcus Rivera. It's real. I got the call on Wednesday morning — I was at home, off shift, standing in the backyard watering the lemon tree that Roberto helped me plant when we moved in, and my phone buzzed with a number from Fire Administration. My hands were wet and shaking when I answered. The deputy chief said, "Congratulations, Captain Rivera. Your promotion is effective July 1st."

I hung up and called Jessica first. She screamed. Actually screamed, at her desk, at the accounting firm, in front of her colleagues. She told me later that her office thought something was wrong until she started laugh-crying and saying, "He did it, he did it." I love that woman beyond words.

Called Roberto second. He picked up on the first ring — he always does when I call, like he's been holding the phone waiting — and I said, "Captain, Dad." He was quiet for a beat. Then he said, "I knew it the day you started, mijo." Then he hung up, because Roberto Rivera does not do sustained emotional conversations. Elena called back three minutes later, sobbing, which means Roberto told her and she took over the emotional duties. This is how my parents operate: he generates the pride, she expresses it.

The promotion comes with a pay raise that Jessica has already mentally allocated (college funds, mortgage, and a small monthly contribution to what she's labeled "Marcus's BBQ Restaurant Fantasy Fund," which — Jessica, if you're reading this — I am absolutely going to use someday). It also comes with more administrative work, shift scheduling, personnel reviews, incident reports. Less time on the truck. Less time on the nozzle. I know this is the right move — the body needs the break, the family needs the stability, the career needs the growth — but part of me mourns the transition. I've been on the line for thirteen years. The truck is where I live.

But leadership is service, too. Different kind of service, different kind of fire. I can still cook for my crew. I can still be the guy who makes green chile stew and smash burgers and pork shoulder on slow shifts. That doesn't change with the title.

Roberto is framing the promotion letter. He told Elena to clear a spot in the hallway next to my fire academy graduation photo. The Rivera hallway of fame. At this rate, it's going to need its own wing.

Dinner tonight: celebration carne asada, Roberto's recipe, unchanged, unimproved, perfect as it stands. Some recipes you don't adapt. Some things are already exactly what they should be.

Roberto’s carne asada was the plan — and it was perfect — but when Jessica pulled out the cutting board and I started thinking about what I actually wanted beside it, I kept coming back to this Chicken Shawarma Salad we’d made a few months back: bright, boldly spiced, something that felt like a real meal and not an afterthought. Roberto’s recipe doesn’t need a wingman, but a table full of people celebrating deserves a full spread, and this one delivers. It’s got the same spirit — marinade, heat, no shortcuts — just in a different form.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min (plus 1 hr marinating) | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 lemon
6 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced into half-moons
1/4 red onion, thinly sliced
1/2 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
Fresh parsley, chopped, for garnish
Tahini Dressing: 3 tablespoons tahini, 2 tablespoons lemon juice, 1 clove garlic (minced), 2–3 tablespoons warm water, salt to taste

Instructions

Marinate the chicken. In a large bowl, whisk together 2 tablespoons olive oil, garlic, cumin, paprika, coriander, turmeric, cayenne, salt, pepper, and lemon juice. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight.
Make the tahini dressing. Whisk together tahini, lemon juice, and minced garlic. Add warm water one tablespoon at a time until dressing reaches a pourable consistency. Season with salt, taste, and adjust. Set aside.
Cook the chicken. Heat remaining 1 tablespoon olive oil in a large cast-iron skillet or grill pan over medium-high heat. Cook chicken thighs 6–7 minutes per side, until deeply charred at the edges and cooked through (internal temp 165°F). Transfer to a cutting board and rest 5 minutes.
Slice the chicken. Cut chicken thighs against the grain into thin strips, roughly shawarma-style. The char on the edges is the whole point — don’t trim it.
Assemble the salad. Divide romaine among four bowls or spread across a large platter. Top with cherry tomatoes, cucumber, red onion, olives, and feta. Arrange sliced chicken over the top.
Dress and garnish. Drizzle tahini dressing generously over everything. Finish with fresh chopped parsley and an extra squeeze of lemon if you like. Serve immediately.

Nutrition (per serving)

Chicken Shawarma Salad — The Celebration Meal That Honors Everything Roberto Taught Me