Save to Pinterest The smell of cumin and coriander hitting a hot pan is something that always pulls me back into the kitchen, no matter what else I'm doing. I started making this salad on a Tuesday night when I had leftover chicken thighs and a fridge full of vegetables that needed using. The spices transformed everything into something that felt special, not like leftovers at all. By the time I sliced the chicken over the greens, I knew this wasn't going to be a one-time thing. It became my go-to whenever I wanted something that tasted like I'd put in effort, but really hadn't.
I made this for a small dinner party once, and everyone kept asking if I'd ordered takeout. There's something about the charred edges on the chicken and the way the spices cling to every bite that feels restaurant-quality. One friend even took a photo before we ate, which never happens at my place. We ended up sitting outside with our bowls, talking long after the food was gone. That's when I realized this dish does more than feed people.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier, but breasts work if you don't overcook them.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices stick and keeps everything from drying out on the grill.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, earthy and warm without being overwhelming.
- Ground coriander (2 tsp): Adds a subtle citrus note that brightens the heavier spices.
- Smoked paprika (1 tsp): Gives a hint of smokiness even if you're cooking indoors.
- Ground turmeric (1 tsp): More for color than flavor, but it adds a gentle warmth.
- Ground cinnamon (1/2 tsp): Just enough to make people wonder what that little sweetness is.
- Ground black pepper (1/2 tsp): A bit of heat that doesn't fight with the other spices.
- Salt (1 tsp): Essential for bringing out everything else.
- Garlic cloves (2 minced for chicken, 1 for dressing): Fresh garlic makes a difference here, don't skip it.
- Lemon juice (1 whole lemon for chicken, 1/2 for dressing): Cuts through the richness and keeps everything bright.
- Cucumber (1 large, diced): Adds crunch and a cooling contrast to the spiced chicken.
- Tomatoes (2 medium, diced): Use ripe ones if you can, they add sweetness and juice.
- Red onion (1 small, thinly sliced): Slice it thin so it doesn't overpower, it should add bite, not burn.
- Mixed salad greens (100 g): Any mix works, I usually grab whatever looks freshest.
- Fresh parsley (2 tbsp, chopped): A handful of green that makes everything taste fresher.
- Plain Greek yogurt (200 g): The base of the dressing, thick and tangy enough to cling to every leaf.
Instructions
- Make the marinade:
- In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice, stirring until it forms a fragrant paste. Add the chicken and toss until every piece is coated, then let it sit for at least 15 minutes or up to 2 hours if you have time.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until it's really hot. Cook the marinated chicken for 5 to 7 minutes per side, until it's cooked through and has those dark, slightly charred edges that taste the best.
- Rest and slice:
- Remove the chicken from the heat and let it rest for 5 minutes so the juices settle. Slice it thinly against the grain.
- Prepare the salad base:
- In a large bowl, toss together the diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. Keep it loose and airy.
- Mix the yogurt dressing:
- Whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- Assemble and serve:
- Divide the salad mixture among plates, top with the sliced chicken, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.
Save to Pinterest There was an evening when I made this after a long, frustrating day, and it turned everything around. The repetitive motion of chopping vegetables, the sizzle of chicken hitting the pan, the way the kitchen filled with warm spices, it all pulled me out of my head. By the time I sat down to eat, I felt like I'd done something good for myself. Sometimes a meal is more than dinner.
Making It Your Own
I've added all sorts of things to this salad depending on what's in the fridge. Sliced radishes give it extra crunch and a peppery bite. Pickled onions instead of raw add tang without the sharpness. Sometimes I throw in a handful of pomegranate seeds for little bursts of sweetness. Once I used coconut yogurt in the dressing because a friend couldn't have dairy, and it was just as creamy with a subtle tropical note that worked surprisingly well.
Leftovers and Meal Prep
This salad actually holds up well if you keep the components separate. I'll store the cooked chicken, chopped vegetables, and dressing in separate containers in the fridge. That way, I can assemble a fresh bowl whenever I want without everything getting soggy. The chicken stays good for three days, and the dressing keeps for about five. The vegetables are best used within two days before they start to get watery.
Serving Suggestions
I usually serve this as is, but it's also great with warm pita bread on the side for scooping. If you want to keep it gluten free, skip the pita or use gluten free flatbread. A crisp white wine like Sauvignon Blanc goes perfectly with the tangy yogurt and spiced chicken. Sometimes I'll add a small dish of hummus or baba ganoush on the side, just to make it feel like a full spread.
- Add a handful of toasted pine nuts or slivered almonds for extra texture.
- Serve with a side of tabbouleh or fattoush if you want to go all in on the Middle Eastern theme.
- If you're feeding kids, keep the onions and garlic mild or offer the dressing on the side.
Save to Pinterest This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it finds a place in your kitchen the same way it did in mine.
Recipe Questions
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours in advance for deeper flavor development. Cook it just before serving to maintain the best texture and temperature.
- → What can I use instead of Greek yogurt for the dressing?
Coconut yogurt works well for a dairy-free version. You can also use sour cream or labneh for a slightly different flavor profile.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. The meat should have slight charring on the outside.
- → Can I make this salad without a grill pan?
Absolutely. Use a regular skillet or cast-iron pan over medium-high heat. You'll still achieve a golden crust even without grill marks.
- → What vegetables can I add for extra crunch?
Sliced radishes, pickled onions, shredded carrots, or bell peppers all pair beautifully. Fresh herbs like cilantro or mint enhance the Middle Eastern flavors.
- → Is this salad suitable for meal prep?
Prepare ingredients separately and store in the refrigerator. Assemble and dress just before eating to keep greens crisp and prevent sogginess.