Chicken Shawarma Salad Bowl (Printable)

Spiced chicken atop crisp greens with fresh vegetables and creamy garlic sauce. A healthy Middle Eastern-inspired bowl.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Salad

13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped

→ Quick Garlic Sauce

18 - 1/2 cup plain Greek yogurt or non-dairy yogurt
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water

# Directions:

01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss thoroughly to coat all surfaces. Marinate for at least 15 minutes, preferably up to 2 hours for deeper flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs for 5 to 7 minutes per side until well browned and cooked through. Transfer to a plate and let rest for 5 minutes, then slice into bite-sized pieces.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Add water gradually to reach desired consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Top each portion with cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley. Arrange sliced chicken over the vegetables.
05 - Drizzle garlic sauce over each bowl and serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The chicken stays juicy and packed with warm spices that make your kitchen smell like a street market.
  • Everything comes together in under 40 minutes, and you can prep the components ahead for even faster assembly.
  • Its endlessly adaptable: swap the greens, add pickles, or double the garlic sauce because you will want to.
02 -
  • Do not skip resting the chicken; those 5 minutes let the juices redistribute so every slice stays moist.
  • If your skillet is not hot enough, the chicken will steam instead of sear, and you will miss out on that golden, caramelized crust.
  • Thin the garlic sauce to a drizzle; a thick dollop will sit on top instead of coating everything evenly.
03 -
  • Use a meat thermometer to check doneness; chicken thighs are forgiving, but knowing they hit 165 degrees F gives you confidence.
  • Grate the garlic on a microplane for the sauce instead of mincing it; the finer texture blends in seamlessly and avoids harsh bites.
  • Let the sliced chicken rest on a plate, not a cutting board, so you can drizzle any collected juices back over the salad for extra flavor.
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