Spiced Chicken Shawarma Salad (Printable)

Middle Eastern-inspired salad with tender spiced chicken, crisp vegetables, and tangy yogurt dressing.

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 2 tablespoons olive oil
03 - 2 teaspoons ground cumin
04 - 2 teaspoons ground coriander
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground turmeric
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon ground black pepper
09 - 1 teaspoon salt
10 - 2 garlic cloves, minced
11 - Juice of 1 lemon

→ Salad

12 - 1 large cucumber, diced
13 - 2 medium tomatoes, diced
14 - 1 small red onion, thinly sliced
15 - 3.5 ounces mixed salad greens
16 - 2 tablespoons fresh parsley, chopped

→ Yogurt Dressing

17 - 7 ounces plain Greek yogurt
18 - 1 tablespoon olive oil
19 - Juice of 1/2 lemon
20 - 1 garlic clove, minced
21 - 1/2 teaspoon ground cumin
22 - Salt and pepper to taste

# Directions:

01 - In a mixing bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, ground black pepper, salt, minced garlic, and lemon juice. Whisk until well blended.
02 - Add chicken pieces to the marinade and toss to ensure all surfaces are evenly coated. Allow to marinate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Preheat a grill pan or skillet to medium-high heat. Place marinated chicken in the hot pan and cook for 5 to 7 minutes on each side until fully cooked through and lightly charred on the surface. Transfer to a cutting board and allow to rest for 5 minutes before slicing thinly against the grain.
04 - In a large serving bowl, combine diced cucumber, diced tomatoes, thinly sliced red onion, mixed salad greens, and chopped fresh parsley. Toss gently to distribute ingredients evenly.
05 - In a separate bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until the dressing reaches a smooth, pourable consistency.
06 - Divide the salad mixture among serving plates, arrange sliced chicken on top, and drizzle generously with the yogurt dressing before serving.

# Expert Advice:

01 -
  • The spice blend makes your kitchen smell like a street market in the best possible way.
  • Everything comes together in under an hour, and most of that is just waiting for the chicken to cook.
  • The yogurt dressing is tangy and creamy enough to make you forget you're eating something healthy.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip the resting step for the chicken, slicing it too soon will let all the juice run out onto the cutting board instead of staying in the meat.
  • If your spices are old, they won't taste like much, so check the dates and replace them if they've been sitting in your cupboard for over a year.
  • Slice the red onion as thin as you can manage, thick slices can be harsh and take over the whole bowl.
03 -
  • Let the chicken marinate longer if you can, the flavors get deeper and the meat stays more tender.
  • Use a really hot pan for the chicken so you get those charred edges without overcooking the inside.
  • Taste the dressing before serving and adjust the lemon or salt, yogurt can vary in tanginess depending on the brand.
Go Back