Chicken Shawarma Salad Bowls

close-up of chicken shawarma salad bowl.

5 from 1 vote

These easy Chicken Shawarma Salad Bowls are made with grilled chicken flavored with 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.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Mediterranean

Servings: bowls

Calories: 359kcal

Author: Preeti Nayak

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