Chicken Shawarma Salad Bowl

The first time I had shawarma was at this tiny hole-in-the-wall spot where the guy behind the counter shaved meat off a spinning spit with such practiced rhythm I could've watched him for hours. I've been chasing that flavor ever since, and this salad bowl is my home kitchen version—no vertical rotisserie required. The spices hit your nose before you even take a bite, and that garlic sauce ties everything together in this way that makes you want to lick the bowl.

Last summer my sister came over for lunch and I threw this together at the last minute with whatever I had in the fridge. She took one bite and went completely silent, just looked at me with wide eyes and said 'I need this recipe immediately.' Now she makes it every Sunday for meal prep, and honestly, I've started doing the same thing.

Ingredients

• Chicken thighs: Dark meat stays juicy and tender, plus it can actually handle the bold spices without drying out
• Olive oil and lemon juice: This combo creates the perfect tenderizing marinade base
• Garlic: Dont be shy with it—garlic is the backbone of the whole flavor profile
• Ground cumin and coriander: These two spices are non-negotiable for that authentic shawarma taste
• Smoked paprika: Adds this subtle smokiness that tricks everyone into thinking you grilled this over actual flames
• Ground turmeric: Gives the chicken that gorgeous golden color and earthy undertone
• Ground cinnamon: Just a hint creates warmth without making it taste like dessert
• Chili powder: Adjust this based on your heat tolerance—half teaspoon is pleasantly mild
• Salt and black pepper: Essential for making all those spices pop
• Mixed salad greens: I love the combination of romaine for crunch, arugula for peppery bite, and spinach for substance
• Cherry tomatoes: They're sweeter and juicier than regular tomatoes, plus they hold up better in the bowl
• Cucumber: Adds this cool, refreshing crunch that balances the warm spiced chicken perfectly
• Red onion: Thinly sliced, it brings just enough bite without being overwhelming
• Fresh parsley: Not just a garnish—it brightens everything up and makes the bowl look gorgeous
• Greek yogurt: Creates that creamy, tangy sauce base (use coconut yogurt for dairy-free)
• Lemon juice: Fresh is absolutely worth it here for bright acidity

Instructions

Marinate the chicken:

Whisk together all those spices with the olive oil, lemon juice, and garlic until it forms this fragrant paste. Toss the chicken thighs until they're completely coated, then let them hang out for at least 15 minutes—I promise the wait is worth it.

Cook to perfection:

Get your skillet screaming hot and cook those thighs for about 5 to 7 minutes per side. You want this beautiful brown crust to form—that's where all the flavor lives. Let the chicken rest for a few minutes before slicing, or all those juices will end up on your cutting board instead of in your bowl.

Whisk up the magic sauce:

While the chicken cooks, grate your garlic (trust me, grated garlic distributes way better than minced) and whisk it into the yogurt with lemon juice, olive oil, and salt. Add water one tablespoon at a time until it's drizzle-able.

Build your bowls:

Pile those greens into four bowls like you're building a nest. Arrange the tomatoes, cucumber, onion, and parsley in sections on top—it makes everything look so inviting. Fan that sliced chicken over the vegetables like you're plating at a restaurant.

Finish with sauce:

Drizzle that garlic sauce over everything right before serving. The contrast between the warm spiced chicken, cool crisp vegetables, and creamy sauce is absolute perfection.

Save

This recipe saved me during that crazy week when work was non-stop and I barely had energy to think about dinner. Having everything prepped and ready to assemble meant I could put together something that felt special in literally five minutes flat.

Making It Your Own

Sometimes I'll throw in some pickled red onions if I have them in the fridge—their tanginess cuts through the rich chicken beautifully. I've also added crumbled feta on top when I want something extra indulgent, though then it's no longer dairy-free obviously.

Protein Swaps

My vegetarian sister uses extra-firm tofu pressed and cubed, and she says it absorbs the marinade even better than chicken. You could also use chickpeas for a lighter protein option, just adjust the cooking time accordingly.

Perfect Pairings

Warm pita bread on the side is pretty much mandatory at my house, even though it makes the meal less of a salad and more of a deconstructed wrap. The way the sauce soaks into slightly toasted pita is just something else entirely.

• Try roasted cauliflower seasoned with the same spice blend as the chicken
• A side of hummus never hurt anybody and makes the meal more substantial
• Mint tea cuts through the spices and feels so authentically Middle Eastern

Save

There's something so satisfying about a meal that's this healthy but still feels indulgent and exciting to eat. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 15 minutes, but up to 2 hours for deeper flavor penetration. The longer marinade allows the spices to fully infuse the meat.

→ Can I make this ahead for meal prep?

Yes! Store sliced chicken and salad components separately in airtight containers. Keep the sauce in a small jar and assemble when ready to eat—greens stay crisp for 3-4 days.

→ What can I substitute for Greek yogurt?

Use non-dairy yogurt alternatives like coconut, almond, or soy yogurt. For a dairy-free sauce that's still creamy, try tahini thinned with lemon juice and water.

→ Is this suitable for gluten-free diets?

As written, the bowl is completely gluten-free. If serving with pita bread, ensure you choose certified gluten-free pita or skip it entirely and add extra vegetables instead.

→ Can I grill the chicken instead of using a skillet?

Absolutely! Grill over medium-high heat for 5-7 minutes per side. The grill adds a nice char and smoky flavor that complements the shawarma spices beautifully.

→ How do I know when the chicken is cooked through?

The internal temperature should reach 165°F (74°C). The chicken should be well browned on the outside and no longer pink in the center. Letting it rest for 5 minutes before slicing keeps it juicy.