Save My neighbor Layla once knocked on my door holding a Tupperware full of golden, spiced chicken that smelled like every souk I'd ever wandered through in my daydreams. She said it was shawarma chicken, but served cold over greens instead of wrapped in bread, because her husband was trying to eat lighter. I took one bite and realized I'd been missing out on the best part: when the warm spices meet cool, crunchy vegetables and creamy yogurt, everything just sings. That afternoon, I asked for the recipe, and it's been my go-to ever since.
I made this for a summer potluck once, and three people asked if I'd catered it. The truth is, I'd marinated the chicken that morning while drinking coffee in my pajamas, grilled it during lunch, and assembled everything in a big wooden bowl right before walking out the door. It looked effortless, tasted restaurant-worthy, and I felt like a magician. That's the kind of recipe this is: it makes you look like you know secrets you don't.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spice blend better, but breasts work if you watch the heat and don't overcook them.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This carries the spices into the meat and adds silkiness to the yogurt without making it greasy.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, earthy and warm, and it blooms beautifully when it hits the hot pan.
- Ground coriander (2 tsp): Adds a citrusy, slightly sweet note that balances the deeper spices.
- Smoked paprika (1 tsp): Gives a gentle smokiness that mimics the char of a real shawarma spit without needing a grill.
- Ground turmeric (1 tsp): The golden hue and subtle bitterness round out the spice mix, don't skip it even if it stains your cutting board.
- Ground cinnamon (1/2 tsp): Just a whisper of warmth that makes people ask what the secret is.
- Ground black pepper (1/2 tsp): Sharpness to wake everything up.
- Salt (1 tsp): Essential for drawing out moisture and letting the marinade cling to the chicken.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Pungent, aromatic, and absolutely necessary for that authentic punch.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Brightens and tenderizes, plus it cuts through the richness of the yogurt.
- Cucumber (1 large, diced): Cool, crunchy, and hydrating, it's the perfect foil for warm spiced chicken.
- Tomatoes (2 medium, diced): Juicy and slightly sweet, they add color and freshness.
- Red onion (1 small, thinly sliced): A little sharpness and crunch, if it's too strong, soak the slices in cold water for five minutes.
- Mixed salad greens (100 g): Any mix works, but I love peppery arugula or butter lettuce for contrast.
- Fresh parsley (2 tbsp, chopped): Herbaceous and bright, it's the finishing touch that makes it taste alive.
- Plain Greek yogurt (200 g): Thick, tangy, and creamy, it's the base of the dressing and cools down every bite.
Instructions
- Make the marinade:
- In a medium bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it looks like a fragrant, rust colored paste. The smell alone will make you hungry.
- Marinate the chicken:
- Add the chicken to the bowl and use your hands to massage the marinade into every crevice, then cover and let it sit for at least 15 minutes, though an hour or two in the fridge makes it even better. The acid and spices will tenderize and flavor the meat from the inside out.
- Cook the chicken:
- Heat a grill pan or skillet over medium high until it's smoking slightly, then lay the chicken down without moving it for 5 to 7 minutes per side, until you see charred edges and the internal temperature hits 75 degrees Celsius. Let it rest for 5 minutes before slicing so the juices don't run out.
- Prep the salad:
- While the chicken rests, toss cucumber, tomatoes, red onion, salad greens, and parsley in a large bowl. Keep it simple and let the vegetables shine.
- Whisk the dressing:
- In a small bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, salt, and pepper until smooth and pourable. Taste it and adjust the lemon or salt if needed.
- Assemble and serve:
- Divide the salad among four plates, fan the sliced chicken over the top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the greens are crisp.
Save I once served this to a friend who swore she hated yogurt-based dressings, and she scraped her plate clean without saying a word. When I told her what was in it, she just laughed and said sometimes you have to trick yourself into trying new things. That's when I realized this salad has a way of converting people, one bite at a time.
Making It Your Own
You can swap the chicken for lamb, beef, or even roasted chickpeas if you want to go vegetarian. I've also added pickled turnips, sumac dusted radishes, and crumbled feta when I'm feeling fancy. The base is forgiving, so treat it like a canvas and paint with whatever makes you happy.
Storing and Reheating
The cooked chicken keeps in an airtight container in the fridge for up to three days, and you can reheat it gently in a pan or eat it cold. Store the salad and dressing separately so the greens don't wilt, then assemble each serving fresh. I've packed this for lunch in mason jars, layering dressing on the bottom, then vegetables, then chicken, and it stays perfect until I'm ready to shake and eat.
Serving Suggestions
This salad is complete on its own, but I love serving it with warm flatbread on the side for scooping, or a handful of crispy pita chips for crunch. A glass of chilled Sauvignon Blanc or sparkling water with mint makes it feel like a real occasion.
- Add a handful of toasted pine nuts or slivered almonds for extra richness and texture.
- Drizzle a little pomegranate molasses over the top for a sweet tart finish.
- If you have leftovers, stuff them into a wrap the next day for an even easier meal.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a little escape. I hope it finds a place in your rotation the way it has in mine.
Recipe Help
- → How long should the chicken marinate?
Marinate for at least 15 minutes for basic flavor. For deeper, more pronounced spice notes, marinate up to 2 hours. Even a quick 15-minute marinade produces delicious results.
- → Can I prepare this ahead of time?
Yes. Cook the chicken and prepare the vegetables up to 4 hours ahead. Store separately and assemble just before serving to keep greens crisp. The yogurt dressing can be made a day in advance.
- → What's a good substitute for Greek yogurt?
For dairy-free options, use coconut yogurt or cashew cream. Regular sour cream or plain yogurt works as well, though it's less thick. Tahini thinned with lemon juice creates an alternative Mediterranean-style dressing.
- → How do I ensure the chicken is cooked through?
Cook chicken for 5-7 minutes per side over medium-high heat until internal temperature reaches 75°C (165°F). The chicken should be golden with slight char marks. Let it rest 5 minutes before slicing for juicier results.
- → What sides pair well with this salad?
Warm pita bread complements the flavors beautifully. Crisp white wines like Sauvignon Blanc enhance the meal. For crunch, add sliced radishes or pickled onions. Hummus or baba ganoush makes excellent accompaniments.
- → Can I make this without cumin?
Cumin is essential to authentic shawarma flavor, but if unavailable, substitute with extra ground coriander and increase paprika slightly. This creates a different but still delicious spice profile.