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Chicken Shawarma Salad Bowl

Chicken Shawarma Salad Bowl

Amanda McKillop
Inspired by Levantine street-side shawarma, this salad bowl layers spiced, roasted chicken over a crisp, herb-laced bed of greens with tangy tahini-yogurt dressing. Smoky paprika, cumin, and turmeric perfume the chicken while lemon lifts every bite. Expect contrast: juicy, charred-edged meat, crunchy vegetables, toasty pita, and a bright finish of sumac and fresh herbs.
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Prep Time 20 minutes
Cook Time 22 minutes
Marinating Time 30 minutes
Total Time 42 minutes
Course Salad
Cuisine Middle Eastern
Servings 4 bowls
Calories 681 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Microplane or fine grater
  • Whisk
  • Rimmed sheet pan
  • Wire rack (fits inside sheet pan)
  • Chef's Knife
  • Cutting board
  • Tongs

Ingredients
 
 

For the Marinated Chicken:

  • 1.5 lb boneless, skinless chicken thighs trimmed of excess fat
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice freshly squeezed
  • 4 cloves garlic finely grated
  • 1.5 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp cayenne pepper adjust to taste
  • ½ tsp freshly ground black pepper

For the Tahini Yogurt Dressing:

  • ⅓ cup plain Greek yogurt whole milk preferred
  • 3 tbsp tahini well-stirred
  • 2 tbsp fresh lemon juice
  • 1 tbsp water plus more as needed to thin
  • 1 clove garlic small; finely grated
  • ½ tsp honey
  • ¼ tsp kosher salt or to taste
  • 1 tbsp extra-virgin olive oil

For the Salad Base & Add-Ins:

  • 6 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup Persian cucumber diced
  • ⅓ cup red onion very thinly sliced
  • ½ cup canned chickpeas drained and rinsed
  • ½ cup radishes thinly sliced
  • ½ cup fresh parsley leaves roughly chopped
  • ¼ cup fresh mint leaves torn
  • ½ cup feta cheese crumbled
  • 2 cups pita chips warmed and broken into bite-size pieces

For Garnish & Serve:

  • 1 tsp ground sumac
  • 1 medium lemon cut into wedges
  • 2 tbsp extra-virgin olive oil for finishing

Instructions
 

  • Marinate the Chicken: In a large bowl, whisk olive oil, lemon juice, grated garlic, kosher salt, cumin, coriander, paprika, turmeric, cinnamon, cayenne, and black pepper until the spices bloom and the mixture looks glossy. Add chicken thighs and turn to coat, massaging the marinade into every surface. Cover and refrigerate for 30 minutes (custom time) or up to 12 hours.
  • Prep the Oven: Set a wire rack over a rimmed sheet pan and lightly oil it to prevent sticking. Preheat the oven to 425°F / 220°C; position a rack in the center.
  • Roast the Chicken: Arrange marinated thighs on the rack, shaking off excess marinade. Roast at 425°F / 220°C for 18–20 minutes, rotating the pan halfway, until the juices run clear and the thickest part reads 165°F / 74°C on an instant-read thermometer. For charred edges, switch to broil on high (500°F / 260°C) for 1–2 minutes; watch closely.
  • Rest and Slice: Transfer chicken to a board and rest 2–4 minutes to redistribute juices. Slice across the grain into bite-size strips with a sharp knife.
  • Make the Dressing: In a small bowl, whisk yogurt, tahini, lemon juice, water, grated garlic, honey, and kosher salt until smooth and emulsified. Stream in olive oil while whisking until the dressing is creamy and flows in a ribbon; adjust with a splash of water for drizzling consistency.
  • Build the Salad Base: In a large bowl, combine romaine, cherry tomatoes, cucumber, red onion, chickpeas, radishes, parsley, and mint. Toss lightly with half of the dressing to coat without wilting.
  • Assemble the Bowls: Divide the dressed salad among 4 bowls. Top with warm sliced chicken, sprinkle with feta, tuck in pita chips for crunch, and drizzle with remaining dressing.
  • Finish and Serve: Sprinkle sumac over each bowl, finish with a light thread of olive oil, and serve immediately with lemon wedges for squeezing.

Notes

Chef’s Tips:

  • For deeper flavor, marinate the chicken overnight; remove from the fridge 15 minutes before roasting for even cooking.
  • Grill Option: Cook over medium-high heat (about 425°F / 220°C grill temp) 5–6 minutes per side until 165°F / 74°C internal, then rest before slicing.
  • Spice Balance: If heat-sensitive, swap cayenne for a pinch more paprika. Prefer smokiness? Add 1/2 tsp smoked paprika to the marinade.
  • Ultra-Crisp Pita: Warm chips briefly on a sheet pan during the last 3 minutes of roasting for extra crunch.
  • Dressing Control: Thin with water in 1-teaspoon increments; it should coat a spoon but still drip smoothly.
  • Batching: Double the chicken and freeze sliced portions for quick future salads—reheat gently so it stays juicy.

Nutrition

Calories: 681kcalCarbohydrates: 34gProtein: 45gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.04gCholesterol: 179mgSodium: 1637mgPotassium: 1070mgFiber: 6gSugar: 6gVitamin A: 7547IUVitamin C: 48mgCalcium: 236mgIron: 6mg
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