Shawarma salad with your choice of protein and lemon-tahini dressing

Heat the oven to 400°F.

• Scrub or peel the potato. Cut the potato into ½-inch pieces.
• Peel and thinly slice enough onion to measure ¼ cup [½ cup]; set aside for the salad. Coarsely chop the remaining onion. 

On a sheet pan, drizzle the potato and chopped onion with 1 to 2 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, stirring halfway through, until the potato is golden brown and crisp and the onion is softened, 20 to 25 minutes. Meanwhile, start preparing the rest of the meal.

• Steaks, pork chops, and chicken breasts: Pat dry with a paper towel; cut against the grain into ½-inch-thick strips. Season with salt and pepper.
• Diced chicken and plant-based chicken: Pat the meat dry on a paper-towel-lined plate. Season with salt and pepper.
• Jumbo shrimp: Rinse and drain, then pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a medium bowl, combine your protein, the shawarma spice blend, and 1 to 2 teaspoons oil and toss to coat. Let stand while you prepare the romaine and the salad.

• Keeping the root end intact, cut the romaine heart in half lengthwise. Brush the cut sides lightly with 1 teaspoon [2 tsp] oil.

Warm a dry large frying pan over medium-high heat until hot but not smoking. Add the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Transfer to a cutting board to cool slightly, then coarsely chop. Wipe out the pan. Meanwhile, start preparing the remaining salad ingredients.

• Peel the cucumber if desired; thinly slice the cucumber.
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Measure 1 tablespoon [2 TBL] red wine vinegar; save the remaining vinegar for another use.

In a small bowl, stir together the lemon tahini and 1 to 2 tablespoons oil; season to taste with salt and pepper. Set aside for serving.

In a large bowl, toss together the sliced onion, cucumber, parsley, red wine vinegar, and 1 to 2 teaspoons oil. Add the romaine and toss to combine; season to taste with salt and pepper.

In the same pan used for the romaine, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 4 to 6 minutes for jumbo shrimp, steak, pork, or plant-based chicken; and 6 to 8 minutes for chicken. Remove from the heat.

Transfer the salad to individual bowls and top with your protein and the roasted potato and onion. Drizzle with the lemon-tahini dressing and serve.