Save My neighbor Layla showed up one evening with a platter of something that smelled like every spice market I'd ever dreamed of visiting. She called it shawarma salad, and I watched her assemble it with the kind of easy confidence that comes from making something a hundred times. The chicken was golden and charred at the edges, the yogurt dressing pooled into the greens, and I remember thinking I'd never tasted anything so bright and satisfying all at once. I asked for the recipe right there at her kitchen counter, scribbling notes on the back of a grocery receipt.
I made this for a small birthday dinner last spring, doubling the batch and setting everything out on a long wooden board. People built their own bowls, drizzling extra dressing and piling on the chicken until their plates looked like edible still lifes. Someone asked if I'd ordered it from a restaurant, and I just smiled and passed the parsley.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spices better, but breasts work if you prefer leaner meat and watch the cooking time closely.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): It carries the spices into the meat and gives the dressing a silky finish that coats each leaf.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): This is the backbone of the shawarma flavor, earthy and slightly nutty, tying everything together.
- Ground coriander (2 tsp): It adds a citrusy sweetness that balances the cumin and keeps the spice blend from feeling one note.
- Smoked paprika (1 tsp): The smokiness mimics the char of a real shawarma spit, giving you that street food vibe at home.
- Ground turmeric (1 tsp): It stains the chicken a gorgeous golden color and adds a subtle bitterness that deepens the flavor.
- Ground cinnamon (1/2 tsp): Just a whisper of it brings warmth and a hint of something unexpected that people can never quite place.
- Ground black pepper (1/2 tsp): Freshly cracked is best, adding a gentle heat that wakes up your palate without overwhelming it.
- Salt (1 tsp, plus more for dressing): It draws out moisture for better browning and seasons every layer, so don't skimp.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic is non negotiable here, it mellows as it cooks and stays punchy in the dressing.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): The acidity tenderizes the chicken and cuts through the richness of the yogurt with bright, clean flavor.
- Large cucumber (1, diced): It adds crunch and a cool, watery contrast that refreshes every forkful.
- Medium tomatoes (2, diced): Choose ripe ones that smell like summer, they release just enough juice to mingle with the dressing.
- Small red onion (1, thinly sliced): Slice it thin so it stays crisp and adds sharpness without bitterness.
- Mixed salad greens (100 g): A mix of textures and flavors works best, think romaine, arugula, and butter lettuce.
- Fresh parsley (2 tbsp, chopped): It brightens everything and adds a grassy freshness that feels essential, not optional.
- Plain Greek yogurt (200 g): Thick, tangy, and creamy, it forms the base of a dressing that clings to every ingredient.
Instructions
- Mix the marinade:
- In a bowl, stir together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a thick, fragrant paste. The smell alone will make you hungry.
- Coat the chicken:
- Add the chicken and use your hands to massage the marinade into every crevice, then let it sit for at least 15 minutes or up to 2 hours in the fridge. The longer it sits, the deeper the flavor burrows in.
- Grill the chicken:
- Heat a grill pan or skillet over medium high until it barely smokes, then lay the chicken down and resist the urge to move it for 5 to 7 minutes per side. You want char marks and a golden crust, and the juices should run clear when you pierce the thickest part.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute, then slice it thinly against the grain. Each piece should be tender enough to pull apart with a fork.
- Prep the salad:
- Toss cucumber, tomatoes, red onion, salad greens, and chopped parsley in a large bowl, keeping everything light and loose. The vegetables should look vibrant and inviting, not weighed down.
- Make the dressing:
- Whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and pourable. Taste it and adjust the lemon or salt to your liking.
- Assemble and serve:
- Divide the salad among plates, arrange the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the greens are crisp.
Save I served this to a friend who'd just moved back from Beirut, and she paused mid bite, closed her eyes, and said it reminded her of a little place near her apartment. That moment felt like the highest compliment I'd ever received in my kitchen, better than any perfectly plated photo.
How to Get the Best Char on Your Chicken
The secret is a screaming hot pan and patience. Let the chicken sit undisturbed long enough to develop a crust, and you'll get those dark, caramelized edges that taste like the grill even if you're cooking indoors. If you flip too early, the spices stick to the pan instead of the meat, and you lose all that flavor.
Making This Ahead for Meal Prep
Cook the chicken and store it separately from the salad and dressing, then assemble everything just before eating. The greens stay crisp, the chicken reheats beautifully in a skillet, and the dressing keeps for up to three days in the fridge. I've packed this into containers for lunch all week and never gotten bored.
What to Serve Alongside
This salad is hearty enough to stand alone, but warm pita bread, hummus, or a side of tabbouleh turns it into a full spread. I've also served it with roasted sweet potatoes or a simple lentil soup when I want something more filling. A crisp white wine or sparkling water with lemon rounds out the meal perfectly.
- Add sliced radishes or pickled onions for extra crunch and a tangy contrast.
- Swap the Greek yogurt for coconut yogurt if you need a dairy free version that still tastes rich and creamy.
- If you have leftover chicken, tuck it into a wrap with extra greens and dressing for an easy lunch the next day.
Save This salad has become my answer to the question of what to make when I want something that feels like a treat but doesn't require hours in the kitchen. It's bright, satisfying, and always tastes like I put in more effort than I actually did.
Recipe FAQs
- → Can I prepare the chicken in advance?
Yes, marinate the chicken for up to 2 hours for enhanced flavor development. You can also cook it ahead and refrigerate for up to 3 days, then serve cold or gently reheated.
- → What can I use instead of a grill pan?
A regular skillet works perfectly for cooking the marinated chicken. You can also use a cast-iron pan or outdoor grill. The key is achieving medium-high heat to create a slight char on the exterior.
- → How do I make this dairy-free?
Substitute coconut yogurt or tahini-based dressing for the Greek yogurt in the dressing. Adjust lemon juice and garlic to taste, as dairy-free alternatives may have different flavor profiles.
- → Can I meal prep this salad?
Prepare components separately: store cooked chicken and chopped vegetables in airtight containers for up to 3 days. Dress just before serving to prevent greens from wilting and maintain crispy textures.
- → What wine pairs best with this dish?
Crisp white wines like Sauvignon Blanc complement the spiced chicken and fresh vegetables beautifully. Alternatively, try a light Pinot Grigio or Mediterranean rosé for equally refreshing pairings.
- → How can I add more crunch to the salad?
Layer in sliced radishes, pickled onions, or shredded carrots for additional texture and flavor complexity. Toasted pine nuts or sunflower seeds also provide satisfying crunch and nutty notes.