Chicken Shawarma Salad (Printable Version)
Spiced grilled chicken over mixed greens, cucumber, tomatoes and a tangy yogurt-tahini dressing.
# What You Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground paprika
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon cayenne pepper
10 - Salt and black pepper, to taste
11 - Juice of 1 lemon
→ Salad
12 - 4 cups mixed salad greens (such as lettuce, arugula, spinach)
13 - 1 medium cucumber, diced
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
16 - 1 yellow bell pepper, diced
17 - 1/2 cup fresh parsley, chopped
→ Yogurt Dressing
18 - 3/4 cup Greek yogurt
19 - 1 tablespoon tahini
20 - Juice of 1 lemon
21 - 1 garlic clove, minced
22 - Salt and black pepper, to taste
23 - 1 tablespoon extra-virgin olive oil
# Directions:
01 - In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice. Add chicken thighs and toss thoroughly to ensure even coating. Marinate for at least 15 minutes or up to overnight under refrigeration.
02 - Preheat grill, grill pan, or skillet over medium-high heat. Cook marinated chicken for 5 to 7 minutes on each side until fully cooked and lightly charred. Transfer to a plate and let rest for 5 minutes before slicing into strips.
03 - Combine salad greens, cucumber, cherry tomatoes, red onion, yellow bell pepper, and chopped parsley in a large salad bowl.
04 - In a separate bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt, pepper, and extra-virgin olive oil until smooth.
05 - Divide salad mixture among serving plates. Top with sliced grilled chicken. Generously drizzle with the prepared yogurt dressing.
06 - Serve immediately, garnished with additional parsley or lemon wedges if desired.
# Expert Tips:
01 -
- This salad packs all the flavor of your favorite shawarma plate but keeps things light and naturally gluten-free—trust me, you won't miss the pita.
- The creamy yogurt dressing ties everything together, and the leftovers taste even better the next day (if you can save any).
02 -
- I once marinated the chicken just five minutes and realized that patience really does unlock maximum flavor—plan for at least 15.
- Letting the chicken rest before slicing keeps it juicy and stops the greens from wilting under a rush of hot juices.
03 -
- Slice the chicken against the grain for the most tender results—trust me, it’s worth the extra attention.
- A final drizzle of good olive oil and a shower of parsley right before serving will make your salad look and taste like something from a sunny café.