Chicken Shawarma Salad Bowl

The spices hit me first—that warm, earthy blend of cumin and cinnamon filling the tiny apartment kitchen where I first attempted shawarma at home. I'd grown up loving those vertical rotating spits in Middle Eastern restaurants, watching the shavings fall off onto waiting pitas. My stovetop version was humble by comparison, but something about those aromatic chicken thighs sizzling away captured exactly what I loved about the dish.

Last summer, my sister came over for lunch and I nervously served this bowl, worried the chicken might be too heavily spiced for her palate. She took one bite, eyes widening, and immediately asked for the recipe. Now we make it together whenever she visits, and the kitchen fills with that same incredible aroma while we catch up and prep the vegetables side by side.

Ingredients

• Boneless chicken thighs: These stay juicier than breasts through the high-heat cooking and stand up beautifully to the bold marinade
• Ground cumin and coriander: The foundation of shawarma flavor—toast them briefly in a dry pan before using for an extra layer of depth
• Smoked paprika: Adds that gorgeous color and subtle smokiness that mimics the char from restaurant spits
• Cinnamon: Just a hint creates warmth and complexity that makes people wonder what your secret ingredient is
• Mixed salad greens: A combination of romaine for crunch and arugula or spinach for peppery depth keeps things interesting
• Greek yogurt: The base for the quick garlic sauce—its natural tang cuts through the spiced chicken perfectly

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon juice, minced garlic, and all those beautiful spices in a bowl. Add the chicken thighs and turn them around until theyre thoroughly coated, then let them sit and absorb all those flavors for at least 15 minutes—longer if you have the time.

Cook the chicken to perfection:

Get your skillet ripping hot over medium-high heat. Lay in those marinated thighs and let them develop a deep brown crust before flipping, about 5 to 7 minutes per side. You want them cooked through with those gorgeous charred bits that happen where the spices hit the hot metal.

Whip up the garlic sauce:

While the chicken rests, grate that garlic clove finely—no one wants big chunks of raw garlic in their sauce. Whisk it into the yogurt with lemon juice, olive oil, and salt, then add just enough water to make it drizzle-able.

Build your bowls:

Start with a bed of those crisp mixed greens, then scatter the tomatoes, cucumbers, red onion, and fresh parsley across the top like youre arranging something beautiful. Slice the rested chicken against the grain and fan it over the vegetables, letting all those juices drip down onto everything.

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There's something deeply satisfying about a meal that looks this impressive but comes together so quickly. My friend Lauren texted me the next day after I served this at a dinner party, saying she'd dreamed about the sauce and was already planning her grocery run.

Make It Your Own

Ive started playing with different bases for the bowl—sometimes I use warm rice or quinoa instead of greens, especially on colder days when I want something more substantial. The chicken and spice blend work just as well over roasted vegetables or even stuffed into a whole wheat pita for a more handheld version.

The Art of Meal Prep

This recipe has become my Sunday meal prep secret. I cook a big batch of the spiced chicken, make a double portion of the garlic sauce, and wash and chop all the vegetables. Throughout the week, I just throw everything into a bowl and I have a restaurant-quality lunch in minutes that makes my coworkers jealous.

Perfecting the Balance

The magic of this bowl lives in the contrast between the warm, heavily spiced chicken and the cool, crisp vegetables underneath. That garlic sauce is the bridge that ties it all together—rich enough to feel indulgent but fresh enough that you dont feel weighed down afterward.

• Let the chicken come to room temperature before cooking for more even browning
• Toast your pita bread directly over a gas flame for the most authentic experience
• Extra sauce keeps in the fridge for up to a week and makes everything taste better

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Hope this brings some spice and joy to your kitchen table.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance for deeper flavor, or cook it several hours ahead and reheat gently before serving. Store cooked chicken in an airtight container in the refrigerator.

→ What can I substitute for Greek yogurt in the sauce?

Use non-dairy yogurt (coconut, almond, or oat-based) for a dairy-free option, or substitute with tahini thinned with lemon juice and water for a different texture and nutty flavor.

→ Can I use chicken breast instead of thighs?

Yes, boneless, skinless chicken breasts work well, though they're leaner. Pound them to even thickness and watch carefully to avoid overcooking. Thighs stay juicier during cooking.

→ How do I make this vegetarian?

Replace the chicken with marinated and cooked tofu, tempeh, or chickpeas seasoned with the same spice blend. Adjust cooking time accordingly—tofu needs about 3-4 minutes per side.

→ What greens work best for this salad?

Romaine, arugula, and spinach are excellent choices. You can also use kale, mixed greens, or watercress. Choose sturdy greens that hold up well with warm spiced chicken and dressing.

→ Can I meal prep this bowl?

Prepare components separately: cook and store chicken, wash and chop vegetables, and keep the sauce in a separate container. Assemble just before serving to keep greens crisp and prevent sogginess.