Pin My neighbor once knocked on my door holding a takeout container of shawarma, insisting I try it before it got cold. The spices hit me first, warm and smoky, then the tang of yogurt. I stood there in my doorway, fork in hand, completely hooked. The next weekend, I tried making it at home, but instead of wrapping it in pita, I tossed everything over greens. It turned into this bright, satisfying salad that I now make whenever I want something quick but exciting.
I made this salad for a small backyard dinner last summer, and my friend who usually skips salads went back for seconds. She said it tasted like vacation, which made me laugh, but I got it. The smoky char on the chicken, the cool yogurt dressing, the burst of lemon, it does feel like eating somewhere far away. Since then, it has become my go to whenever I want to impress without spending hours in the kitchen.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier, but breasts work great if you do not overcook them.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): It helps the spices cling to the chicken and adds richness to the yogurt dressing.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): This is the backbone of the shawarma flavor, earthy and warm.
- Ground coriander (2 tsp): It adds a subtle citrusy note that balances the heavier spices.
- Smoked paprika (1 tsp): This gives the chicken a gentle smokiness without needing a grill.
- Ground turmeric (1 tsp): It brings a golden color and a slightly bitter, peppery depth.
- Ground cinnamon (1/2 tsp): Just a hint adds warmth and complexity without tasting sweet.
- Ground black pepper (1/2 tsp): A little heat to round out the spice blend.
- Salt (1 tsp): Essential for bringing out all the flavors in the marinade.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic punches up both the marinade and the dressing.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): It brightens everything and tenderizes the chicken slightly.
- Cucumber (1 large, diced): Adds cool crunch that contrasts beautifully with the warm spices.
- Tomatoes (2 medium, diced): They bring juiciness and a pop of color to the salad base.
- Red onion (1 small, thinly sliced): A sharp bite that mellows when tossed with the other ingredients.
- Mixed salad greens (100 g): A fresh, leafy foundation that soaks up the dressing.
- Fresh parsley (2 tbsp, chopped): Herbaceous and bright, it ties the whole dish together.
- Plain Greek yogurt (200 g): Thick and tangy, it makes the dressing creamy and cooling.
Instructions
- Mix the marinade:
- In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Stir until the spices form a thick, fragrant paste.
- Coat the chicken:
- Add the chicken to the bowl and toss until every piece is covered in the spice mixture. Let it sit for at least 15 minutes, 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. Cook the marinated chicken for 5 to 7 minutes per side, until it is cooked through and has a nice char. Let it rest for 5 minutes, then slice thinly.
- Prep the salad:
- In a large bowl, toss together cucumber, tomatoes, red onion, salad greens, and chopped parsley. Keep it simple so the chicken can shine.
- Make the dressing:
- Whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper. Taste and adjust the seasoning if needed.
- Assemble and serve:
- Divide the salad among plates, top with sliced chicken, and drizzle generously with the yogurt dressing. Serve right away while the chicken is still warm.
Pin One night, I made this salad for myself after a long day and ate it straight from the bowl on the couch. The flavors were so good I forgot to turn on the TV. Sometimes a meal does not need an occasion, it just needs to taste like something worth paying attention to. This salad does that every time.
Choosing Your Chicken
I used to only buy chicken breasts because I thought they were healthier, but thighs changed everything for me. They stay moist even if you cook them a minute too long, and they soak up marinade better. If you do use breasts, just watch the heat and do not walk away from the pan. A meat thermometer helps, you want 165 degrees inside, no more.
Making It Your Own
This salad is forgiving and loves improvisation. I have added pickled turnips, roasted red peppers, even crumbled feta when I had some in the fridge. If you want more heat, a pinch of cayenne in the marinade works wonders. You can also swap the yogurt dressing for tahini mixed with lemon and garlic if you are avoiding dairy. The core flavors are strong enough to handle whatever you throw at them.
Serving and Storing
This salad is best eaten fresh, but I have packed the components separately for lunch the next day and it held up well. Keep the dressing in a small container, the chicken sliced and chilled, and the salad in another box. Assemble it right before eating so nothing gets soggy. If you have leftovers, the chicken is great tucked into a wrap or eaten cold over more greens.
- Warm pita bread on the side makes it feel like a full meal, even though it is not gluten free.
- A crisp white wine like Sauvignon Blanc cuts through the richness of the yogurt beautifully.
- If you double the recipe, the chicken reheats well in a hot skillet for a minute or two.
Pin This salad has become one of those recipes I can make without thinking, but it still feels special every time. I hope it finds a place in your kitchen the way it did in mine.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance for deeper flavor development. You can also grill it ahead and serve the salad cold or at room temperature.
- → What's the best way to achieve charred chicken?
Use a grill pan or cast-iron skillet over medium-high heat. Avoid moving the chicken too much—let it sit 5-7 minutes per side for proper caramelization and char marks.
- → How do I make this dairy-free?
Replace Greek yogurt with coconut yogurt in the dressing. The tangy flavor profile remains similar while accommodating dairy-free dietary needs.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well but cook slightly faster. Watch carefully to avoid drying them out—they're done when internal temperature reaches 165°F (74°C).
- → What vegetables can I add for extra crunch?
Sliced radishes, pickled onions, or bell peppers add wonderful texture and tang. Chickpeas also work great for additional protein and heartiness.
- → Is this dish suitable for meal prep?
Yes, store components separately—marinated chicken, fresh vegetables, and dressing in individual containers. Assemble just before serving to keep greens crisp.