Chicken Shawarma Salad

What is Chicken Shawarma Salad?

Shawarma has roots in the ever-bustling street food scene of the Middle East. Its origins date back to the Ottoman Empire, where thin slices of marinated meat were slow-cooked on rotating spits. This cooking method, referred to as “shavarmak” in Arabic, meaning “to turn”, was designed for taste and efficiency, feeding both travelers and laborers with hearty, handheld meals.

The transition to a salad format is relatively recent, influenced by modern dining preferences for lighter, more health-conscious meals. As shawarma gained popularity beyond its Levantine roots, creative adaptations emerged. By swapping out flatbread and fries for crisp greens, cucumbers, and tomatoes, chicken shawarma salad has become the ultimate compromise between indulgence and nourishment.

Why You’ll Love This Recipe

• Flavorful Ingredients: Chicken shawarma is marinated in a blend of spices, including cumin, paprika, and garlic, which infuse the meat with rich flavors. When combined with fresh vegetables in a salad, it creates a delicious contrast.
• Healthy Option: Salads are often seen as a healthier meal choice. The combination of grilled chicken, fresh greens, and vegetables provides a nutritious meal that is lower in calories compared to heavier dishes.
• Customizable: Chicken Shawarma Salad can be easily customized to suit individual tastes. People can add their favorite toppings, such as feta cheese, olives, or different dressings, making it versatile.
• Texture Variety: The combination of tender chicken, crunchy vegetables, and creamy dressings offers a satisfying mix of textures that enhances the eating experience.
• Cultural Appeal: Shawarma is a popular Middle Eastern dish, and its flavors can be appealing to those who enjoy exploring different cuisines. The salad format makes it more accessible to a wider audience.
• Convenience: Chicken Shawarma Salad is often easy to prepare and can be made in advance, making it a convenient option for lunches or quick dinners.

You’ll Also Love: Tabbouleh (tabouli or tabouleh) salad.

Ingredients

• Chicken Thighs: Juicy, tender, and perfect for absorbing the iconic shawarma marinade. Thighs hold up well when grilled, delivering the charred edges and smoky flavor that define shawarma. Boneless, skinless chicken breasts work as well.
• Romaine Lettuce: Crisp with a mild sweetness, romaine is a classic choice. It offers a crunchy texture that contrasts beautifully with the tender chicken and creamy dressing.
• Butter Lettuce: For a softer, velvety option, butter lettuce provides a delicate bite while still being substantial enough to anchor the salad. I like a combination of the two for variety.
• Cherry or Grape Tomatoes: These little gems burst with sweetness and a slight tanginess, adding a juicy contrast to the savory shawarma flavors.
• Cucumbers: Crisp and refreshing, cucumbers are essential. Persian cucumbers or English cucumbers are ideal due to their thin skin and fewer seeds. Slice them thin or chop them into chunks for even distribution.
• Red Onions: Thinly sliced red onions offer a sharp, zesty kick that cuts through the richness of the dressing. To mellow their flavor slightly, you can soak the slices in cold water for a few minutes before tossing them into the salad.
• Tahini Sauce: Creamy, nutty, and slightly tangy, tahini ties all the elements together.
• Shawarma Spice Blend: The secret to this dish’s unforgettable flavor – cumin, paprika, cardamom, turmeric, and smoked paprika. Together, they create a warm, aromatic profile that defines shawarma.
• Lemon Juice: A splash of acidity to brighten the marinade and dressing, enhancing all the other flavors.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Chicken Shawarma Salad

Marinade Preparation

Mix the marinade together in a large zipper bag or large bowl.

Place the chicken into the marinade and toss or massage to thoroughly coat.

Place in the refrigerator overnight, or for at least 1 hour.

Make Tahini Sauce

In a medium-sized mixing bowl or jar, whisk together:

• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 2 minced garlic cloves
• Pinch ground cumin
• 1/2 teaspoon kosher salt
• 6 tablespoons ice water 

As you whisk, slowly drizzle in ice-cold water. The tahini will appear to seize up and thicken at first, but don’t worry, keep whisking. Gradually, the mix will loosen and turn smooth. Add more water if needed to reach your desired consistency, whether you prefer a thicker sauce for dipping or a thinner dressing to drizzle.

Once your dressing reaches the right texture, taste it. Need a little more zing? Add another squeeze of lemon. Want it saltier? Sprinkle in another pinch. Balancing the flavors here ensures the perfect complement to your salad.

Tahini dressing can be made up to a week in advance, just give it a stir before serving.

Cook Chicken

Heat a large cast iron, or heavy bottomed skillet over medium high heat and add the chicken. Cook, flipping occasionally until the chicken is cooked through – 165°F internal temperature when a thermometer is inserted into the thickest part of the chicken, about 15 minutes.

Transfer to a plate, cover, and allow chicken to rest for 10 minutes. Slice chicken into strips and set aside.

To bake chicken:

• Heat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and add the chicken. Pour marinade over the chicken.
• Bake chicken for approximately 25 minutes, or until cooked through (165°F) and browned.
• Remove from oven and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

To grill chicken

• Grill chicken over medium-high heat for 6 to 8 minutes per side, until cooked through (165°F)
• Remove from the grill and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

Assemble Salad

Divide lettuces, tomato, cucumber into four bowls. Top with sliced chicken shawarma, drizzle with tahini dressing, and garnish with parsley or mint. Serve immediately.

You’ll Also Love: Creamy Feta Dressing

Tips

• I used a combination of chicken breasts and thighs, but feel free to use all of one or the other if desired.
• Always wait to drizzle your dressing until the moment of serving. This keeps the greens crisp and prevents the salad from looking soggy. Use a spoon or squeeze bottle to create elegant zigzag patterns across the top.
• For an extra crunch, scatter toasted nuts (like pine nuts or almonds) or crispy pita chips on top.

How to Store

• If you anticipate leftovers, consider storing the chicken, vegetables, and dressing separately in airtight containers. This helps keep the salad crisp and prevents sogginess.
• For the best quality consume leftover salad within 3 to 4 days.
• If you prefer warm chicken, you can reheat the chicken separately in the microwave or on the stovetop before adding it back to the salad.