Chicken Shawarma Salad (Print version)
Spiced grilled chicken over crisp greens with cucumber, cherry tomatoes and a tangy yogurt-tahini dressing.
# What goes in:
→ 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
13 - 1 medium cucumber, diced
14 - 1.4 cups cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
16 - 1 medium 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
# Cooking steps:
01 - In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Add chicken thighs and thoroughly coat. Marinate for at least 15 minutes or up to overnight for enhanced flavor.
02 - Preheat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side, or until browned and cooked through. Rest for 5 minutes, then slice into strips.
03 - In a large mixing bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced yellow bell pepper, and chopped parsley.
04 - In a separate bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt, black pepper, and extra-virgin olive oil until creamy and smooth.
05 - Divide the salad mixture among serving plates. Arrange sliced chicken shawarma on top and drizzle generously with the yogurt dressing.
06 - Serve immediately, garnishing with additional parsley or lemon wedges as desired.
# Tips from flavorandfeast:
01 -
- The chicken tastes like it came straight out of a smoky street-side grill, but you barely have to try.
- Every bite delivers lively, tangy brightness that somehow even makes salads exciting.
02 -
- One rushed night I barely marinated the chicken—it tasted fine, but lacked the flavor punch you get from a little patience.
- Switching from a skillet to a grill made the chicken smoky and delicious; now I always grill if the weather allows.
03 -
- Letting the chicken rest a few minutes before slicing keeps juices in and flavors bold.
- A sprinkle of extra parsley or an extra squeeze of lemon on top just before serving elevates everything.