Chicken Shawarma Salad Bowl

The aromas of cumin, coriander, and cinnamon wafting through my tiny apartment kitchen stopped me in my tracks. I'd been experimenting with Middle Eastern flavors for months, but this particular spice blend hit differently—warm, earthy, and somehow comforting even before the first bite. That afternoon, I piled everything into bowls: crisp greens, juicy tomatoes, and that perfectly spiced chicken fresh from the skillet. My roommate wandered in, drawn by the smell, and we ended up eating standing up at the counter, too impatient to bother with proper plates.

Last summer, I brought this salad to a potluck and watched it disappear within minutes. My friend Sarah, who claims to dislike complicated spice blends, went back for thirds and immediately demanded the recipe. Theres something about the combination of warm, aromatic chicken against cool, crisp vegetables that feels balanced and satisfying. Now it's my go-to when I want to serve something that feels special but doesn't require hours of prep work.

Ingredients

• Chicken thighs: The extra fat keeps the meat juicy and tender, even after high-heat cooking
• Ground cumin and coriander: These earthy spices form the backbone of traditional shawarma flavor
• Smoked paprika: Adds a subtle smokiness that mimics the vertical spit-roasted flavor
• Cinnamon and turmeric: Warm spices that add depth without making the dish taste dessert-like
• Mixed salad greens: A combination of textures—crisp romaine, peppery arugula, tender spinach—keeps each bite interesting
• Cherry tomatoes: Their sweetness balances the savory spices and bursts when you bite into them
• Greek yogurt: Creates a creamy, tangy sauce that cools down the spices

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, minced garlic, and all the spices in a large bowl. Add chicken thighs and turn them to coat evenly. Let sit for at least 15 minutes, though the flavor deepens if you can wait an hour or two.

Cook the chicken:

Heat a skillet over medium-high heat until it's nice and hot. Cook the chicken for 5–7 minutes per side, letting it develop a dark, flavorful crust. Rest for 5 minutes before slicing into strips.

Make the garlic sauce:

In a small bowl, whisk Greek yogurt with grated garlic, lemon juice, olive oil, and salt. Add water a teaspoon at a time until it reaches drizzling consistency.

Assemble the bowls:

Divide greens among four bowls. Top with tomatoes, cucumber, onion, and parsley. Arrange sliced chicken over everything and finish with a generous drizzle of sauce.

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My dad tried to be helpful and doubled the garlic sauce once, which seemed like a great idea until we realized three days later that the garlic had intensified overnight. We still laugh about that overwhelmingly flavorful week. Now I know to taste and adjust the garlic based on how much we plan to eat in one sitting.

Making It Your Own

Sometimes I'll add pickled red onions if I have them in the fridge—their sharp acidity cuts through the rich, spiced chicken beautifully. Thinly sliced radishes work too, adding a nice crunch and a pop of color. If you're serving a crowd, setting up a toppings bar lets everyone customize their bowl.

The Sauce Makes All The Difference

Grating the garlic instead of mincing it releases more oils and creates a smoother, more integrated flavor in the sauce. I learned this from a chef who showed me how microplane graters can completely transform simple ingredients. The sauce should be thick enough to coat a spoon but loose enough to drizzle easily.

Perfect Pairings

Warm pita bread on the side makes this feel more like a complete meal, even though it's substantial on its own. If you're feeding a crowd, serve with hummus and roasted vegetables for a spread that looks impressive but comes together quickly. For a lighter version, swap the chicken thighs for breasts or use extra firm tofu.

• Leftover chicken keeps well for 3 days and tastes great cold in wraps
• The spice blend works equally well on roasted vegetables or chickpeas
• Double the sauce—it's fantastic on grain bowls or as a dip for roasted potatoes

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This bowl has become my shorthand for easy dinners that still feel special. Hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, though thighs remain juicier. If using breast, reduce cooking time slightly and monitor closely to prevent drying out. Pound to even thickness for consistent cooking.

→ How long can I marinate the chicken?

Marinate for at least 15 minutes for basic flavor infusion. For deeper, more complex spice penetration, marinate up to 2 hours in the refrigerator. Avoid marinating beyond 4 hours as acid from lemon juice may begin breaking down the meat texture.

→ What's a good substitute for Greek yogurt in the sauce?

Use non-dairy yogurt, tahini thinned with lemon juice and water, or a cashew cream base for dairy-free options. Each will provide a creamy texture while maintaining the garlic and lemon flavors.

→ Can I prep components in advance?

Absolutely. Marinate chicken up to 2 hours ahead, chop vegetables and store in airtight containers for 24 hours, and prepare the sauce up to 8 hours prior. Assemble just before serving to keep greens crisp.

→ What proteins work well for variations?

Tofu, tempeh, chickpeas, and shrimp all work beautifully with these spices. Apply the same marinade and cooking method, adjusting timing as needed. Lamb or beef would also complement the Middle Eastern flavor profile.

→ How do I store leftovers?

Store cooked chicken and vegetables separately from greens and sauce in airtight containers for up to 3 days. Keep dressing separate to prevent sogginess. Reheat chicken gently before reassembling.