Chicken Shawarma Salad (Print View)

Spiced grilled chicken on mixed greens with cucumber, tomatoes and 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, or spinach)
13 - 1 medium cucumber, diced
14 - 1 cup 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

# How-To Steps:

01 - In a large bowl, mix olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, black pepper, and freshly squeezed lemon juice. Add chicken thighs and thoroughly coat with marinade. Let stand for at least 15 minutes or refrigerate overnight for intensified flavor.
02 - Preheat grill, grill pan, or skillet over medium-high heat. Place marinated chicken onto hot surface and cook for 5 to 7 minutes per side until fully cooked, golden, and slightly charred. Remove from heat and let rest for 5 minutes. Slice chicken into strips.
03 - In a large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, sliced red onion, diced yellow bell pepper, and chopped fresh parsley.
04 - In a separate bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt, black pepper, and extra-virgin olive oil until smooth and creamy.
05 - Arrange salad mixture on serving plates. Top evenly with sliced grilled chicken shawarma.
06 - Drizzle each portion with yogurt dressing. Optionally garnish with extra parsley or lemon wedges. Serve immediately.

# Expert Hints:

01 -
  • The spice blend creates layers of flavor that taste like they simmered for hours but come together in minutes
  • You get that satisfying warmth from grilled chicken paired with the fresh crunch of raw vegetables
  • The creamy yogurt dressing ties everything together without overwhelming the spices
02 -
  • The chicken needs those few minutes of resting time after cooking or the juices will run right out onto your cutting board
  • Marinating overnight transforms this from good to absolutely incredible if you have the time
  • The dressing thickens up in the fridge, so add a splash of water if you make it ahead
03 -
  • Do not skip the resting time after grilling the chicken, it makes all the difference in juiciness
  • Taste your yogurt dressing before adding it, tahini brands vary in intensity

Go Back