Save The smell hit me before I even turned the corner into the kitchen: warm spices, char, and garlic mingling in a way that made my stomach growl. My neighbor had just come back from Beirut and insisted on teaching me her version of shawarma, but instead of wrapping it, she piled everything onto a platter with cooling yogurt and herbs. I stood there with a fork in one hand and pita in the other, unsure which route to take, and she laughed and said, "Just eat it however makes you happy." That salad became my weeknight savior.
I made this for a friend who swore she didn't like chicken thighs, and she ate two full plates before admitting she was wrong. We sat on the back porch with the salad bowls in our laps, debating whether cinnamon belonged in savory food. By the end of the meal, she was convinced. There's something about the way turmeric stains your fingers and the way lemon juice cuts through richness that makes this feel like more than a regular weeknight salad.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spice rub better, but breasts work if you prefer leaner meat.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices stick and gives the chicken a beautiful sear without drying out.
- 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 citrusy brightness that plays perfectly with lemon and garlic.
- Smoked paprika (1 tsp): Brings a hint of smokiness that mimics the charred edges of rotisserie shawarma.
- Ground turmeric (1 tsp): Gives the chicken a golden color and a subtle peppery undertone.
- Ground cinnamon (1/2 tsp): Just enough to add warmth without making it taste like dessert.
- Ground black pepper (1/2 tsp): A little heat to round out the spice blend.
- Salt (1 tsp): Essential for bringing out all the other flavors in the marinade.
- Garlic cloves (2 for chicken, 1 for dressing): Minced fresh garlic adds sharpness and depth that powdered garlic can't match.
- Lemon juice (1 whole lemon for chicken, 1/2 lemon for dressing): Brightens everything and tenderizes the chicken during marinating.
- Cucumber (1 large): Diced into bite sized pieces, it adds cool crunch and freshness to balance the spiced chicken.
- Tomatoes (2 medium): Choose ripe ones for sweetness and juice that mingle with the dressing.
- Red onion (1 small): Thinly sliced for a sharp bite that mellows slightly when tossed with the salad.
- Mixed salad greens (100 g): Any combination of lettuce, arugula, or spinach works as a crisp base.
- Fresh parsley (2 tbsp): Chopped and scattered throughout, it adds herbal brightness and color.
- Plain Greek yogurt (200 g): Thick and tangy, it creates a cooling dressing that clings to every bite.
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 you have a fragrant paste. The color should be deep gold and the smell should make you want to start cooking immediately.
- Marinate the Chicken:
- Add the chicken to the bowl and toss to coat every surface with the spice mixture. Let it sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you have time.
- Cook the Chicken:
- Preheat a grill pan or skillet over medium high heat until a drop of water sizzles on contact. Cook the marinated chicken for 5 to 7 minutes per side, until the edges are charred and the center reaches 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.
- Prep the Salad:
- In a large bowl, combine diced cucumber, tomatoes, thinly sliced red onion, salad greens, and chopped parsley. Toss gently so everything is evenly distributed.
- Make the Dressing:
- Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
- Assemble and Serve:
- Divide the salad mixture among plates, top with sliced chicken, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the greens are crisp.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I took that as the highest compliment and have been making double batches ever since. There's something about the way the warm chicken wilts the greens just slightly, and how the dressing pools at the bottom of the bowl, that makes every bite feel intentional and satisfying. It's the kind of dish that makes people lean back in their chairs and sigh happily.
Storing and Reheating
Store the cooked chicken, salad components, and dressing separately in airtight containers in the fridge for up to 3 days. The chicken can be reheated gently in a skillet or eaten cold, which is actually my preferred method for leftovers because the spices taste even more developed. Keep the greens and dressing separate until you're ready to eat, or everything will get soggy and sad looking.
Flavor Variations
If you want more heat, add a pinch of cayenne or red pepper flakes to the marinade. I've also stirred harissa paste into the yogurt dressing when I'm craving something with more kick. For a sweeter version, toss in some diced dried apricots or pomegranate seeds, which add little bursts of flavor that surprise you halfway through the bowl. You can also swap the parsley for cilantro or mint depending on what you have on hand.
Serving Suggestions
This salad is filling enough on its own, but it pairs beautifully with warm pita bread, hummus, or a side of tabbouleh if you're feeding a crowd. I've served it alongside roasted vegetables, grilled halloumi, or even just a bowl of olives and pickles for a full mezze spread. If you're feeling fancy, a crisp white wine like Sauvignon Blanc or a cold beer cuts through the richness perfectly.
- Add sliced radishes or pickled onions for extra crunch and tang.
- For a dairy free version, substitute coconut yogurt in the dressing.
- Double the spice rub and keep extra in a jar for quick marinades throughout the week.
Save This salad has become my answer to the question, "What should we have for dinner?" on nights when I want something that feels special but doesn't require hours in the kitchen. I hope it finds a place in your rotation too.
Cooking Guide
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken up to 2 hours before cooking for deeper flavor. Cook it fresh when ready to serve, or refrigerate cooked chicken for up to 3 days and reheat gently before serving.
- → What spices define the shawarma flavor?
The signature warmth comes from cumin, coriander, smoked paprika, turmeric, and cinnamon. These aromatic spices create the distinctive Middle Eastern profile characteristic of shawarma marinades.
- → How can I make this dairy-free?
Simply substitute the Greek yogurt with coconut yogurt or tahini-based dressing. Both provide creaminess while maintaining the tangy element that complements the spiced chicken.
- → Can I grill the chicken instead of pan-frying?
Absolutely. Cook marinated chicken on a preheated grill over medium-high heat for 6-8 minutes per side until cooked through. This adds beautiful char marks and smoky depth.
- → What vegetables work best in this salad?
Cucumber, tomatoes, and red onion provide classic crunch and freshness. You can also add radishes, bell peppers, or pickled onions for extra tang and texture variation.
- → What should I serve with this salad?
Warm pita bread is traditional for scooping, though this salad is complete on its own. Pair with a crisp white wine like Sauvignon Blanc for an elegant meal.