Save The smell of cumin and coriander hitting a hot pan always pulls me straight back to a tiny restaurant in Cairo where I first tasted real shawarma. I couldn't replicate the spit-roasted magic at home, but I could capture those spices, that char, that bright yogurt tang in a bowl that didn't require any special equipment. This salad was born from that craving on a Wednesday night when I had leftover chicken thighs and a head of crisp lettuce begging to be used. It's become my answer to takeout temptation ever since.
I made this for a potluck once, and my friend Laila, who grew up in Beirut, gave me the highest compliment: she asked for the recipe. She suggested adding a handful of sumac to the salad greens, and now I do that every time. It's funny how a dish can evolve through the people you share it with.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spices better, but breasts work if you don't overcook them.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This carries the spices into the meat and adds richness to the yogurt without making it heavy.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of shawarma spice, earthy and warm, it ties everything together.
- Ground coriander (2 tsp): Adds a citrusy, floral note that balances the deeper spices beautifully.
- Smoked paprika (1 tsp): This gives you that elusive charred flavor even if your grill pan isn't perfectly seasoned.
- Ground turmeric (1 tsp): A little goes a long way for color and a subtle bitterness that rounds out the spice blend.
- Ground cinnamon (1/2 tsp): Don't skip this, it's the secret warmth that makes people ask what's in here.
- Ground black pepper (1/2 tsp): Just enough to add a gentle kick without competing with the other spices.
- Salt (1 tsp for chicken, to taste for dressing): Essential for drawing out flavor and balancing the lemon and yogurt.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesn't have the same punch.
- Lemon juice (1 whole lemon for chicken, 1/2 lemon for dressing): Brightens the marinade and cuts through the richness of the yogurt with sharp, sunny acidity.
- Cucumber (1 large, diced): Adds crunch and a cooling contrast to the warm, spiced chicken.
- Tomatoes (2 medium, diced): Choose ripe ones for sweetness and juice that mingles with the dressing.
- Red onion (1 small, thinly sliced): Soaking the slices in cold water for five minutes tames the bite if raw onion isn't your thing.
- Mixed salad greens (100 g): A mix with some peppery arugula or bitter radicchio adds depth and texture.
- Fresh parsley (2 tbsp, chopped): Herbaceous and bright, it wakes up every bite and makes the whole bowl feel fresh.
- Plain Greek yogurt (200 g): Thick, tangy, and creamy, it's the foundation of a dressing that clings to every leaf and slice.
Instructions
- Make the marinade:
- In a bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a thick, fragrant paste. Add the chicken and toss with your hands to coat every surface, then let it sit for at least 15 minutes or up to 2 hours in the fridge.
- Cook the chicken:
- Heat a grill pan or skillet over medium high until it's almost smoking, then lay the chicken down without crowding the pan. Cook for 5 to 7 minutes per side until you see charred edges and the internal temperature hits 75 degrees Celsius, then let it rest for 5 minutes before slicing thinly against the grain.
- Prep the salad base:
- In a large bowl, toss together diced cucumber, tomatoes, thinly sliced red onion, salad greens, and chopped parsley. Keep it loose and airy so the dressing can coat everything evenly.
- Whisk the yogurt dressing:
- Combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper in a small bowl and whisk until smooth and pourable. Taste and adjust the lemon or salt as needed.
- Assemble and serve:
- Divide the salad among four plates or shallow bowls, 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 The first time I served this to my kids, I worried they'd balk at the spices, but they devoured it and asked for seconds. My youngest now requests it for her birthday dinner every year, and I love that a dish I stumbled into has become part of our family repertoire.
How to Get the Best Char
Your pan needs to be properly hot before the chicken goes in, otherwise you'll steam it instead of searing it. I learned this the hard way after a few batches of pale, sad chicken that tasted fine but looked all wrong. Let the pan preheat for a full three minutes, and resist the urge to move the chicken around, just let it sit and develop that dark, caramelized crust. If you have a cast iron skillet, this is the moment to use it.
Variations That Work
I've swapped in lamb when I've found it on sale, and the fattiness plays beautifully with the spices. For a vegetarian version, try cubed halloumi or thick slices of eggplant marinated the same way, both take on the flavors and char like a dream. In the summer, I grill everything outdoors and add charred corn to the salad for sweetness and smoke.
Storing and Serving Ahead
This is one of those rare recipes that benefits from a little separation. I keep the cooked chicken, chopped salad, and yogurt dressing in separate containers in the fridge, then assemble individual bowls as needed throughout the week. The chicken stays moist, the vegetables stay crisp, and the dressing doesn't make anything soggy. If you're meal prepping, this approach is a lifesaver.
- The marinated raw chicken can sit in the fridge for up to 24 hours before cooking.
- Cooked chicken keeps for four days and tastes great cold or gently reheated.
- Double the yogurt dressing and use leftovers as a dip for vegetables or pita chips.
Save This salad has become my go-to when I want something that feels special but doesn't demand hours in the kitchen. It's proof that the right spices and a little char can turn everyday ingredients into something you'll crave all week.
Recipe Q&A
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 2 hours in advance for deeper flavor development. Cook it just before serving to maintain the best texture and warmth when plating.
- → What's the best way to achieve charred chicken?
Use medium-high heat and avoid moving the chicken too frequently. Let each side cook for 5-7 minutes undisturbed to develop a flavorful, slightly charred crust while keeping the inside juicy.
- → How can I make this dairy-free?
Simply substitute the Greek yogurt with coconut yogurt or tahini-based dressing. Both work beautifully with the shawarma spices and provide a creamy texture.
- → What vegetables can I add for extra crunch?
Sliced radishes, pickled onions, or bell peppers add wonderful textural contrast and bright flavors. You can also include shredded carrots or crispy chickpeas for added substance.
- → How long does the yogurt dressing keep?
The dressing keeps refrigerated for up to 3 days. Make it fresh for the best flavor, or prepare it a few hours ahead and store in an airtight container.
- → Can I cook the chicken indoors instead of grilling?
Absolutely. A cast-iron skillet or grill pan over medium-high heat works perfectly and creates the same charred exterior. You'll get equally delicious results in about the same cooking time.