These easy Chicken Shawarma Salad Bowls are made with grilled chicken flavored with traditional Middle Eastern shawarma spices, crisp lettuce, onions, tomatoes, and a creamy Greek yogurt dressing. This Mediterranean-inspired chicken shawarma salad is perfect for lunch, dinner, or even meal prep.
Salad bowls are such an easy way to eat healthy without giving up on flavor. I love chicken shawarma for its smoky, spicy flavor, aroma, and that tender, juicy chicken. I often make chicken shawarma wraps at home for a full meal, but this shawarma salad bowl is a lighter version.
This chicken shawarma salad is quick to make, full of Mediterranean flavor, and easy to customize. It’s perfect for days when I want something light but still satisfying. I usually use whatever veggies I have for my salad bowl, and my family loves it. You might also like my Mediterranean Chicken Salad, and Greek Yogurt Cucumber Salad.
About Chicken Shawarma
When I started making chicken shawarma at home, I tried many different spice combinations for my shawarma spice mix. The one that worked best for me is what I’m sharing in this recipe.
You’ll love this Middle Eastern-style chicken shawarma, it’s full of flavor and made with simple ingredients we already have. The chicken gets a nice char on the grill pan, giving it that smoky, street-style flavor, almost like it came straight off a traditional spit.
I’ve kept the vegetables simple here, but you can easily make it your own with your favorite salad toppings. This chicken shawarma salad bowl is fresh, filling, and tastes delicious.
Ingredients Notes
This chicken shawarma salad is one of my favorites. This chicken shawarma goes so well with fresh vegetables and yogurt dressing, making it an easy meal bowl. Ingredients with measurements are given in the recipe card at the end of the post.
- Salad vegetables: I kept the salad simple with mixed lettuce leaves, onions, and tomatoes. Use Roma tomatoes or any firm plum tomatoes, or cherry tomatoes. You can add any vegetables you have on hand or anything you like to your salad bowl.
- Chicken: You can use boneless, skinless chicken breasts or thighs.
- Shawarma spices: I used coriander powder, ground cumin powder, ground black pepper, cinnamon, cardamom, turmeric, and paprika.
- Greek Yogurt: I love using Greek yogurt in most of my Mediterranean recipes. I used it both in the shawarma marinade and for the salad dressing. The yogurt marinade helps to add moisture to the chicken and keeps it nice and juicy after grilling. As a dressing, it adds flavor and creaminess to the salad.
- Lemon juice: It adds a tangy and fresh flavor to the salad dressing.
- Olive oil: I added it to both the marinade and the dressing. It helps the chicken stay soft and juicy while grilling and also adds flavor to the dressing.
- Garlic: I used fresh garlic cloves, but you can use garlic powder instead if that’s what you have.
How to make Chicken Shawarma Salad Bowl
Step 1: In a small bowl, mix the yogurt, olive oil, salt, and shawarma spices.
Step 2: Add the chicken and coat it well with the marinade. Let it marinate for at least 30 minutes or 2 hours in the fridge. Meanwhile, you can chop your salad veggies.
Step 3: In a mixing bowl, add yogurt, lemon juice, olive oil, garlic, cumin, black pepper, cilantro/dill leaves, and salt.
Step 4: Combine well to make a creamy Greek yogurt dressing. Add 2-3 teaspoon water if it is too thick. Taste and adjust seasoning. Keep it in the fridge until ready to use.
Step 5: Heat a grill pan or regular pan over medium heat. Add 2 teaspoon olive oil. Place the marinated chicken on a hot grill pan and cook until it’s nicely charred and fully cooked.
Step 6: Set it aside to rest for 10 minutes, and then slice.
Step 6: To assemble the chicken shawarma bowl, start with a base of lettuce, tomatoes, onions, English cucumber, and grilled chicken slices.
Step 7: Pour the yogurt dressing over the salad just before serving. Garnish with parsley or a squeeze of lemon, if you like.
Tips for making Chicken Shawarma Salad with Greek Yogurt Dressing
- Use Greek yogurt for both marinade and dressing: It adds creaminess, keeps the chicken juicy, and brings a tangy flavor to the salad.
- Marinate the chicken: Marinating for a minimum of 30 minutes helps, but if you have time, marinate it for 2 hours for the best flavors.
- Cook on high heat: Grill the chicken on a hot grill pan to get those nice charred edges, just like classic shawarma.
- Let the chicken rest before slicing: This keeps the juices in and stops it from drying out.
- Add toppings you love, like a spoonful of homemade harissa paste, pickled onions, olives, feta, or whatever you enjoy in your salad bowl.
Variations that you can try
- No lettuce? Add a Mediterranean cucumber tomato salad instead.
- Add rice: Turn it into a hearty meal bowl by adding a layer of turmeric rice or plain basmati rice at the base.
- Use tahini dressing: Swap the yogurt dressing with a tahini-based one for a nutty, creamy flavour.
- Try different veggies: Bell peppers, carrots, red cabbage, or roasted Mediterranean veggies also go well in this salad.
- Swap the protein: Use grilled paneer, tofu, or chickpeas for a vegetarian version.
- Add hummus: A dollop of hummus on the side adds extra flavor and creaminess.
- Wrap it up: Use the same filling in a pita or flatbread to make a chicken shawarma wrap.
How to Meal Prep this Chicken Shawarma Salad
- Cook the chicken in advance: Marinate and grill the chicken, then slice and store it in an airtight container in the fridge for up to 3 days. You can also freeze it if making ahead for the week. I like to reheat the chicken slightly before adding it to the salad as it tastes much better warm.
- Chop the vegetables: Wash and cut lettuce, onions, tomatoes, and cucumber. Store them separately in containers or zip bags. I like to store lettuce lined with a paper towel to keep it fresh and crisp.
- Make the dressing: Whisk the yogurt dressing and keep it in a small jar or container in the fridge. It stays good for 2 days.
- Assemble when ready to eat: When it’s time to eat, just layer the veggies, add the chicken, and drizzle the creamy yogurt dressing. You can pack it all in one container, but keep the dressing separate until serving to avoid sogginess.
Frequently Asked Questions
Yes, you can use it. I prefer making it at home, but store-bought spice blends work well too. Just check the salt level and adjust if needed.
Yogurt helps make the chicken soft and juicy, but if you're dairy-free, you can add a little more olive oil and lemon juice instead.
If stored properly, it stays fresh for up to 3 days. Keep the dressing separate and only mix when ready to eat.
Related
This chicken shawarma salad is a regular on our table as it is quick, flavorful, and easy to throw together with whatever’s in the fridge. It’s one of those meals that feels light but fills you up just right. If you enjoy Mediterranean flavors, you will also love these.
If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
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Recipe Card
Chicken Shawarma Salad Bowls
Equipment
- 1 large mixing bowl
- 1 medium ized mixing bowl
Ingredients
To marinate the chicken
- 400 grams boneless skinless chicken breasts/thighs
- 2 tablespoon greek yogurt
- 2 tablespoon olive oil
- 1 teaspoon salt
Shawarma spices
- 2 teaspoon minced garlic
- 1.5 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon cardamom powder
- ¼ teaspoon turmeric powder
- 1.5 teaspoon paprika
For Salad dressing
- 1 cup Greek yogurt
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoon cilantro/dill leaves
- 2 teaspoon olive oil
Salad Vegetables
- 2 cups Mixed Lettuce leaves
- 3 Tomatoes, deseeded and cubed
- ½ red onion, sliced
- 1 English cucumber, diced
Instructions
- Marinate the chicken: In a small bowl, mix together the yogurt, olive oil, salt, and shawarma spices. Add the chicken and coat it well with the marinade. Let it marinate for at least 30 minutes or 2 hours in the fridge. Meanwhile, you can chop your salad veggies.
- Make the dressing: Whisk together yogurt, lemon juice, olive oil, garlic, cumin, black pepper, cilantro/dill leaves, and salt. Combine well to make a creamy Greek yogurt dressing. Taste and adjust seasoning. Keep it in the fridge until ready to use.
- Grill the chicken: Heat a grill pan or regular pan over medium heat. Add 2 teaspoon olive oil. Place the marinated chicken on a hot grill pan and cook until it’s nicely charred and fully cooked. Set it aside to rest for 10 minutes, and then slice.
- Assemble the salad bowl: Start with a base of lettuce, tomatoes, onions, English cucumber, and grilled chicken slices.
- Pour the Greek yogurt dressing: Pour the yogurt dressing over the salad just before serving. Garnish with parsley or a squeeze of lemon, if you like.
Video
Notes
- Use Greek yogurt for both marinade and dressing: It adds creaminess, keeps the chicken juicy, and brings a tangy flavor to the salad.
- Marinate the chicken: Marinating for a minimum of 30 minutes helps, but if you have time, marinate it for 2 hours for the best flavors.
- Cook on high heat: Grill the chicken on a hot grill pan to get those nice charred edges, just like classic shawarma.
- Let the chicken rest before slicing: This keeps the juices in and stops it from drying out.
- Add toppings you love, like pickled onions, olives, feta, or whatever you enjoy in your salad bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I can't even tell you how obsessed I am with this Chicken Shawarma Salad Bowl. It's quickly become my new go-to. The way that amazing shawarma flavor marries with the fresh, crisp salad vegetables it's just pure perfection. If you're looking for something that's both tasty and nutritious, this is it. You've got to try it.