Spiced Chicken Shawarma Salad

Experience the bold flavors of the Middle East with this vibrant Chicken Shawarma Salad. Featuring juicy, spice-rubbed grilled chicken served over a bed of crisp, fresh vegetables and topped with a creamy lemon-garlic yogurt dressing, this dish offers a perfect balance of warmth and freshness. It is an easy, protein-rich meal that brings Mediterranean flair to your dining table in just 40 minutes.

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The key to a truly great shawarma salad lies in the marinade. By combining aromatic spices with fresh lemon juice and garlic, the chicken becomes incredibly tender and flavorful. When paired with the cool crunch of cucumbers and the tang of Greek yogurt, every bite is a delightful explosion of textures.

Ingredients

• For the Chicken: 500 g boneless, skinless chicken thighs or breasts, 2 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, 1 tsp salt, 2 garlic cloves (minced), and the juice of 1 lemon.
• For the Salad: 1 large cucumber (diced), 2 medium tomatoes (diced), 1 small red onion (thinly sliced), 100 g mixed salad greens, and 2 tbsp chopped fresh parsley.
• For the Yogurt Dressing: 200 g plain Greek yogurt, 1 tbsp olive oil, juice of 1/2 lemon, 1 garlic clove (minced), 1/2 tsp ground cumin, plus salt and pepper to taste.

Instructions

1. Prepare the Marinade

In a mixing bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix well until a paste forms.

2. Marinate the Chicken

Add the chicken to the bowl and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.

3. Grill and Rest

Preheat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until charred and cooked through. Let it rest for 5 minutes before slicing thinly.

4. Assemble the Salad

In a large bowl, combine the diced cucumber, tomatoes, sliced red onion, salad greens, and fresh parsley.

5. Whisk the Dressing

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper.

6. Final Serving

Divide the salad mixture among plates, top with the warm sliced chicken, and drizzle generously with the yogurt dressing.

Zusatztipps für die Zubereitung

To ensure the best results, use a heavy-duty grill pan or skillet to achieve those signature charred edges on the chicken. Letting the meat rest for at least five minutes is crucial as it allows the juices to redistribute, resulting in much more succulent slices. For the best flavor, try to use fresh-squeezed lemon juice rather than bottled.

Varianten und Anpassungen

You can easily customize this salad by adding extra crunch with sliced radishes or a hit of acidity with pickled red onions. For a dairy-free version, simply substitute the Greek yogurt in the dressing with an unsweetened coconut yogurt. If you are not following a gluten-free diet, serving this dish with toasted pita bread is a traditional and delicious addition.

Serviervorschläge

This Chicken Shawarma Salad is best served immediately while the chicken is still warm against the cool greens. It pairs beautifully with a crisp, chilled white wine like Sauvignon Blanc to complement the citrus and spice notes of the dish. For a family-style meal, arrange the components on a large platter and let guests help themselves.

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Whether you are looking for a healthy weekday dinner or a colorful meal to share with friends, this Chicken Shawarma Salad is a guaranteed crowd-pleaser. Enjoy the wholesome ingredients and the authentic taste of the Middle East right at home.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken up to 2 hours in advance for deeper flavor development. Cook it fresh before serving to maintain optimal texture and temperature.

→ What's the best way to achieve charred edges on the chicken?

Use a grill pan or cast-iron skillet over medium-high heat. Allow 5-7 minutes per side without moving the meat excessively, which creates a flavorful crust while keeping the interior moist.

→ How do I make this dairy-free?

Substitute coconut yogurt or tahini-based dressing for the Greek yogurt. Both options provide creaminess while maintaining the tangy, balanced flavor profile.

→ Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work well but may dry out more easily. Monitor cooking time closely and don't exceed 7 minutes per side. Thighs stay juicier due to higher fat content.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the warm spices and bright citrus notes. The acidity cuts through the richness of the yogurt dressing beautifully.

→ How should I store leftovers?

Keep the chicken, vegetables, and dressing separate in airtight containers for up to 3 days. Assemble fresh before eating to prevent the greens from becoming soggy.