Chicken Shawarma Salad Bowl

The first time I made shawarma at home, my kitchen smelled like a spice market had exploded in the best possible way. My roommate actually poked her head in from the living room, demanding to know what smelled so incredible. That aroma of cinnamon, cumin, and paprika hitting hot chicken is basically edible comfort. Now this salad bowl is my go-to when I want those flavors without the heavy feeling of a full pita wrap.

Last summer, I made these bowls for a dinner with friends who swore they hated salad. They went back for seconds and actually asked for the recipe before even leaving my apartment. There is something magical about warm spiced chicken against cool crisp veggies that just works.

Ingredients

• Chicken thighs: Boneless thighs stay juicy and tender even after high heat cooking, unlike breasts which can dry out quickly
• Ground cumin and coriander: These two spices are the backbone of traditional shawarma flavor, so do not skimp on them
• Smoked paprika: Adds that subtle smoky depth you usually get from street cart grills
• Greek yogurt: Creates the creamy base for the garlic sauce while keeping it lighter than traditional tahini versions

Instructions

Marinate the chicken:

Mix olive oil, lemon juice, garlic, and all the spices in a bowl. Add chicken thighs and coat them thoroughly. Let them sit at room temperature for 15 minutes while you prep the vegetables.

Cook the chicken:

Heat a skillet over medium-high heat until it is properly hot. Cook chicken for 5-7 minutes per side until it develops a nice browned crust and reaches an internal temperature of 165°F. Let it rest for 5 minutes before slicing.

Whisk the garlic sauce:

Combine yogurt, grated garlic, lemon juice, olive oil and salt in a small bowl. Add water one tablespoon at a time until it reaches a drizzling consistency.

Assemble your bowls:

Divide the greens among four bowls. Arrange tomatoes, cucumber, onion and parsley on top. Slice the chicken against the grain and arrange it over the vegetables. Drizzle generously with sauce and serve.

Save

My partner initially turned up his nose at the idea of salad for dinner. After one bite of these bowls, he admitted this was actually better than our usual takeout shawarma.

Making It Ahead

I often marinate the chicken in the morning and let it hang out in the refrigerator all day. The flavors develop even more deeply this way. Just bring the meat to room temperature for 20 minutes before cooking for even results.

Customizing Your Bowl

Sometimes I add roasted cauliflower or sweet potato to make it more substantial for hungrier dinners. Pickled red onions also add this perfect bright tang that cuts through the spiced chicken beautifully.

Batch Cooking Magic

Double the chicken and sauce and you have lunch sorted for three days. The sliced chicken reheats beautifully in a warm skillet and stays surprisingly juicy. Store components separately and assemble just before eating.

• Keep the sauce in a small jar. It actually tastes better on day two.
• Do not dress the greens until you are ready to eat or they will get soggy.
• Warm the chicken slightly before serving for that fresh-off-the-grill experience.

Save

This recipe has saved me on countless busy weeknights when takeout was tempting but I wanted something actually nourishing.

Recipe FAQ

→ What makes chicken shawarma authentic?

Traditional shawarma seasoning features warm Middle Eastern spices including cumin, coriander, paprika, turmeric, and cinnamon. These aromatic flavors create the signature taste that distinguishes shawarma from other spiced chicken preparations.

→ Can I make this dairy-free?

Yes, simply substitute the Greek yogurt in the garlic sauce with a non-dairy yogurt alternative. The sauce will still provide that creamy, tangy element that balances the spiced chicken perfectly.

→ How long should I marinate the chicken?

Fifteen minutes is sufficient for the spices to penetrate, but marinating up to 2 hours will develop deeper, more complex flavors. The combination of olive oil and lemon juice helps tenderize while infusing the aromatic spice blend.

→ What can I serve alongside this bowl?

Warm pita bread makes an excellent side for soaking up the garlic sauce. For added texture, consider pickled red onions, sliced radishes, or a sprinkle of toasted pine nuts over the top.

→ Is this meal prep friendly?

This bowl works well for meal prep. Store the sliced chicken, salad components, and garlic sauce separately in airtight containers. Assemble just before serving to maintain the crisp texture of the fresh vegetables.