Chicken Shawarma Salad Bowl

The first time I made shawarma at home, my entire apartment smelled like a spice market had opened in my kitchen. Cumin, coriander, and cinnamon filled the air, transporting me back to a tiny street food stall I'd stumbled upon during travels years ago. That night, my roommate kept wandering into the kitchen, asking if dinner was ready yet. Now this salad bowl is my weeknight secret—it delivers all those incredible aromatic spices in a fresh, lighter format that still feels like a treat.

Last summer, I served these bowls at a backyard dinner party and watched my skeptical friend who claims to hate salad go back for seconds. The combination of warm spiced chicken against cool crisp greens creates this perfect temperature contrast that keeps every bite interesting. Someone actually asked for the recipe mid-bite, sauce still smeared on their chin.

Ingredients

• Chicken thighs: Thighs stay juicier than breasts, especially when cooked with all these aromatic spices
• Olive oil: Helps the spice blend cling to the chicken and adds richness
• Lemon juice: Brightens the marinade and cuts through the warm spices
• Garlic: Use fresh minced here and grated in the sauce for different garlic intensities
• Ground cumin and coriander: The backbone of classic shawarma flavor
• Smoked paprika: Adds that subtle smoky depth that makes you think of street carts
• Ground cinnamon: Just a hint creates warmth without making the dish taste dessert-like
• Chili powder: Adjustable depending on your heat preference
• Mixed salad greens: A combination adds more interest than just one type
• Cherry tomatoes: Sweeter and more reliable than large tomatoes year-round
• Cucumber: Adds cool crunch that balances the spiced chicken beautifully
• Red onion: Thin slices provide sharp contrast to the rich meat
• Fresh parsley: Bright herbaceous notes that lift the whole bowl
• Greek yogurt: Creates a creamy sauce that tangily complements the spices

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, garlic, and all those beautiful spices in a bowl. Toss the chicken thighs until thoroughly coated, then let them sit and absorb all those flavors for at least 15 minutes while you prep everything else.

Cook the chicken:

Heat your skillet until it's properly hot, then cook the chicken for 5 to 7 minutes per side until it's got gorgeous browned bits and is cooked through. Let it rest for a few minutes before slicing—this keeps all the juices inside where they belong.

Make the garlic sauce:

While the chicken rests, whisk together the yogurt, grated garlic, lemon juice, olive oil, and salt. Add water a teaspoon at a time until it reaches drizzling consistency. This sauce is what ties the whole bowl together.

Assemble your bowls:

Pile greens into each bowl, then arrange tomatoes, cucumber, onion, and parsley on top. Slice the chicken against the grain and fan it over the vegetables. Finish with a generous drizzle of that garlic sauce you just made.

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This recipe became my go-to for meal prep Sundays because the components hold up beautifully for days. There's something deeply satisfying about opening the fridge on a Tuesday and having these waiting, ready to transport me back to that fragrant first attempt.

Making It Your Own

Once I started playing with this recipe, I discovered it's endlessly adaptable. The spice blend works just as well on roasted vegetables or chickpeas for a vegetarian version. Sometimes I swap in tahini for the yogurt in the sauce when I want something nuttier and dairy-free.

Perfecting The Assembly

I've learned that warm chicken over cold greens creates this lovely contrast in texture and temperature that makes the bowl feel more special. If you're prepping ahead, keep the sauce separate and everything else in containers so nothing gets soggy.

Serving Suggestions

While these bowls are completely satisfying on their own, warm pita bread on the side never hurt anyone for scooping up every last bit of sauce. A side of roasted potatoes turns it into a more substantial dinner for hungry evenings.

• Pickle some red onions in advance for extra tang
• Keep extra sauce in the fridge—it's great on everything
• Don't be afraid to double the spice blend for future meals

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This bowl has become one of those recipes I can make without even thinking, the kind that feels like an old friend every time I take that first bite.

Recipe Help & FAQs

→ What makes the shawarma seasoning authentic?

The combination of ground cumin, coriander, smoked paprika, turmeric, cinnamon, and chili powder creates the classic warm, aromatic shawarma flavor profile. The cinnamon adds subtle sweetness while the paprika provides depth and smokiness.

→ Can I use chicken breast instead of thighs?

Absolutely. Chicken breast works well—just be careful not to overcook it as it's leaner than thighs. Reduce cooking time slightly and consider pounding the breast to even thickness for more consistent results.

→ How long does the chicken need to marinate?

Fifteen minutes is the minimum for flavorful results, but marinating up to 2 hours will infuse the chicken with deeper spice flavors. The lemon juice and olive oil help tenderize while the spices penetrate the meat.

→ Is this bowl meal prep friendly?

Yes, it's excellent for meal prep. Store the sliced chicken, salad components, and garlic sauce separately in airtight containers. The chicken keeps well for 3-4 days and can be enjoyed cold or gently reheated.

→ How can I make this dairy-free?

Simply substitute the Greek yogurt with a non-dairy alternative like coconut yogurt, almond yogurt, or a dairy-free Greek-style yogurt. The sauce will still be creamy and flavorful with the garlic, lemon, and olive oil base.

→ What other toppings work well?

Pickled red onions add tangy crunch, while sliced radishes bring peppery bite. Roasted red peppers, Kalamata olives, crumbled feta (if dairy is allowed), or hummus make excellent additions for extra variety and flavor.