Chicken Shawarma Salad (Printable)
Spiced grilled chicken over crisp greens with cucumber, tomatoes and a lemony yogurt-tahini dressing.
# What You’ll 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 paprika
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon cayenne pepper
10 - Salt and freshly cracked 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 medium yellow bell pepper, diced
17 - 1/2 cup chopped fresh parsley
→ 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 - Combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice in a large bowl. Add chicken thighs and mix to ensure even coating. Cover and marinate for at least 15 minutes or up to overnight in the refrigerator.
02 - Preheat grill, grill pan, or skillet to medium-high heat. Grill marinated chicken for 5 to 7 minutes per side, until fully cooked and lightly charred. Transfer to a plate, cover loosely, and let rest for 5 minutes before slicing into strips.
03 - In a large bowl, combine salad greens, diced cucumber, cherry tomatoes, sliced red onion, diced bell pepper, and chopped parsley. Toss gently to mix.
04 - Whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt, black pepper, and extra-virgin olive oil in a separate bowl until smooth and creamy.
05 - Divide salad mixture among serving plates. Top each with sliced grilled chicken. Drizzle generously with yogurt dressing.
06 - Serve immediately, garnished with extra fresh parsley or lemon wedges if desired.
# Expert Suggestions:
01 -
- This is your shortcut to big, restaurant-worthy flavor even on a weeknight.
- The yogurt dressing turns everyday salad into something everyone wants seconds of.
02 -
- If you rush marinating, the flavors won’t have time to mingle and magic gets lost.
- Slicing the chicken against the grain after resting keeps every bite tender, not chewy.
03 -
- Letting the chicken marinate for a few hours transforms the flavor from good to unforgettable.
- A spoonful of dressing on the side of the plate doubles as a creamy dip for crudités or pita.