Chicken Shawarma Salad Bowl

My neighbor Layla once brought me a plate of shawarma wrapped in foil, still warm from her kitchen. The smell of cumin and paprika hit me before I even peeled back the wrapper. I ate it standing at the counter, and by the time I finished, I was already planning how to turn those flavors into something I could throw together on a weeknight. This salad bowl was born from that craving, minus the pita, plus all the crunch and brightness I wanted after a long day.

I made this for a small dinner party once, setting out bowls of toppings and letting everyone build their own. My friend Sam, who usually turns his nose up at salads, went back for seconds. He said it was the garlic sauce that got him, and I believed it. There is something about that tangy, creamy drizzle that turns simple greens and spiced chicken into something you actually look forward to eating.

Ingredients

• Boneless, skinless chicken thighs: Thighs stay tender and juicy even if you accidentally overcook them a little, and they soak up the marinade beautifully.
• Olive oil: Use a good quality one for the marinade and sauce; it adds richness without heaviness.
• Lemon juice: Fresh is best here, it brightens the marinade and balances the warm spices.
• Garlic, minced and grated: Two cloves in the chicken, one in the sauce; do not skimp, garlic is the backbone of this dish.
• Ground cumin: Earthy and warm, it is the first note you taste and the one that lingers longest.
• Ground coriander: Slightly citrusy and floral, it pairs with cumin like they were made for each other.
• Smoked paprika: Adds a gentle smokiness that mimics the char of a real shawarma spit.
• Ground turmeric: A pinch gives a golden hue and a subtle, peppery warmth.
• Ground cinnamon: Just enough to add complexity without making the chicken taste like dessert.
• Chili powder: For a hint of heat; adjust to your comfort level.
• Salt and black pepper: Essential for bringing out all the other flavors.
• Mixed salad greens: A blend of romaine, arugula, and spinach gives you crunch, peppery bite, and tender leaves all at once.
• Cherry tomatoes: Halved for juicy bursts of sweetness in every bite.
• Cucumber: Diced and refreshing, it cools down the spiced chicken perfectly.
• Red onion: Thinly sliced for a sharp, crisp contrast; soak in cold water if you want to mellow it out.
• Fresh parsley: Chopped generously; it adds brightness and a clean, herbal finish.
• Plain Greek yogurt: Thick and tangy, it is the base of the garlic sauce; swap for non dairy if needed.
• Water: Just a tablespoon or so to thin the sauce to a drizzle.

Instructions

Marinate the chicken:

In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Toss the chicken thighs in the marinade, making sure every piece is coated, and let them sit for at least 15 minutes (or up to 2 hours in the fridge if you have time).

Cook the chicken:

Heat a large skillet or grill pan over medium high heat. Add the marinated chicken and cook for 5 to 7 minutes per side, until deeply browned and cooked through (internal temperature should hit 165 degrees F). Let the chicken rest for 5 minutes, then slice it into strips.

Make the garlic sauce:

In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water a little at a time until the sauce is smooth and pourable.

Prep the salad:

Divide the mixed greens among four bowls. Top each with cherry tomatoes, diced cucumber, red onion slices, and chopped parsley.

Assemble and serve:

Arrange the sliced chicken over the salad greens. Drizzle generously with garlic sauce and serve immediately while the chicken is still warm.

Save

One night, I had leftover chicken and no greens in the fridge, so I stuffed it into a warmed tortilla with pickles and hot sauce. My partner took one bite and said, this is better than takeout. I smiled, because that is exactly what this recipe is: a flexible, forgiving template that tastes like you tried harder than you did.

How to Store and Reheat

Store the cooked chicken, prepped vegetables, and garlic sauce separately in airtight containers in the fridge for up to 3 days. When you are ready to eat, warm the chicken gently in a skillet or microwave, then assemble your bowl with fresh greens. The sauce keeps beautifully and actually tastes better the next day once the garlic mellows and melds with the yogurt.

Variations to Try

Swap chicken thighs for boneless breasts if you prefer leaner meat, or use firm tofu for a plant based version (press it well and marinate just as you would the chicken). I have also made this with grilled shrimp, which cooks even faster and soaks up the spices like a dream. For a heartier bowl, add cooked quinoa or bulgur at the bottom, or toss in roasted chickpeas for extra protein and crunch.

Serving Suggestions

This bowl is a complete meal on its own, but I love serving it with warm pita wedges on the side for scooping (just know that adds gluten). A small dish of pickled turnips or cucumbers makes a tangy, crunchy accompaniment, and a sprinkle of sumac over the top adds a tart, lemony pop. If you are feeding a crowd, set out all the components buffet style and let everyone customize their own bowl.

• Add a handful of toasted pine nuts or slivered almonds for richness and crunch.
• Drizzle with a little extra virgin olive oil and a squeeze of fresh lemon right before serving.
• Pair with iced mint tea or sparkling water with a wedge of lime for a refreshing finish.

Save

This is the kind of recipe that makes meal prep feel less like a chore and more like taking care of yourself. Once you have the marinade down, you will start throwing it on everything, and your weeknights will taste a whole lot better.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can marinate the chicken for up to 2 hours in the refrigerator for deeper flavor development. Cook it fresh before serving, or prepare it earlier in the day and reheat gently before assembling the bowls.

→ What can I substitute for chicken thighs?

Chicken breast works well for a leaner option, though it dries out more easily. Tofu is an excellent vegetarian substitute—press it first, then marinate and pan-fry until golden for the best texture and flavor absorption.

→ How do I make this dairy-free?

Replace the Greek yogurt in the garlic sauce with coconut yogurt, cashew cream, or tahini-based alternatives. The flavor profile remains delicious while accommodating dietary restrictions.

→ Can I make this meal prep-friendly?

Absolutely. Prepare components separately and store in airtight containers for up to 3 days. Keep the garlic sauce separate from the salad greens to prevent sogginess, then assemble just before eating.

→ What sides pair well with this bowl?

Warm pita bread is traditional and delicious for scooping. Hummus, tabbouleh, or roasted vegetables complement the flavors beautifully. For a grain addition, try quinoa or couscous underneath the salad greens.