Save to Pinterest The smell of cumin and coriander browning in a hot pan always pulls me back to a Tuesday evening when I had twenty minutes to make dinner and a fridge full of odds and ends. I tossed some spices onto chicken thighs, let them sizzle, and piled everything over greens with a quick yogurt drizzle. My partner looked up from his plate and said it tasted like something from a restaurant. That became the night this salad earned a permanent spot in our weekly rotation.
I made this for a small dinner party once, and my friend who swore she didnt like salads had three servings. She kept going back for more of that tangy dressing, spooning it over every bite. By the end of the night, she had texted herself the recipe from my phone. Watching her discover something new reminded me why I love feeding people in the first place.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and hold up better to the spices, but breasts work beautifully if you prefer leaner meat.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices cling to the chicken and adds silky richness to the yogurt dressing.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The warm, earthy backbone of the whole dish, cumin is what makes it smell like a spice market in the best way.
- Ground coriander (2 tsp): Bright and citrusy, coriander balances the deeper spices and keeps everything from feeling too heavy.
- Smoked paprika (1 tsp): Adds a gentle smokiness that mimics the charred edges you get from a real grill.
- Ground turmeric (1 tsp): Beyond its golden color, turmeric brings a subtle bitterness that rounds out the spice blend.
- Ground cinnamon (1/2 tsp): Just a whisper of sweetness that makes the chicken taste complex and layered.
- Ground black pepper (1/2 tsp): A little heat to wake everything up without overwhelming the other flavors.
- Salt (1 tsp for chicken, to taste for dressing): Essential for bringing out the flavors in both the marinade and the yogurt.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic punches through the spices and makes the dressing sing.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Acidity brightens everything and tenderizes the chicken just enough.
- Cucumber (1 large, diced): Cool, crisp, and refreshing, cucumber is the perfect contrast to the warm spices.
- Tomatoes (2 medium, diced): Juicy and sweet, they add pops of brightness throughout the salad.
- Red onion (1 small, thinly sliced): A sharp bite that mellows slightly when tossed with the other ingredients.
- Mixed salad greens (100 g): Any combination works here, I like peppery arugula mixed with softer lettuces.
- Fresh parsley (2 tbsp, chopped): Herbal and clean, parsley ties all the flavors together without competing.
- Plain Greek yogurt (200 g): Thick and tangy, it makes a creamy 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 the spices form a fragrant paste. The smell alone will make you hungry.
- Coat the chicken:
- Add the chicken to the bowl and toss with your hands or a spoon until every piece is covered in the spice mixture. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until a drop of water sizzles on contact. Cook the chicken for 5 to 7 minutes per side, pressing gently to get those beautiful charred marks, until cooked through and no longer pink inside.
- Rest and slice:
- Remove the chicken from the heat and let it rest for 5 minutes so the juices settle back into the meat. Slice it thinly against the grain for the most tender bites.
- Prepare the salad base:
- In a large bowl, toss together cucumber, tomatoes, red onion, salad greens, and chopped parsley. Keep it loose and airy so every forkful has a little bit of everything.
- Whisk the dressing:
- In a small bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble and serve:
- Divide the salad mixture among plates, arrange the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.
Save to Pinterest One summer evening, I packed this salad into containers and brought it to a park picnic with friends. We sat on blankets under the trees, passing around forks and laughing as the sun went down. Someone said it tasted like vacation, and I realized that sometimes the best meals are the ones you can eat anywhere, with anyone, without a single plate breaking.
Choosing Your Chicken
I used to default to chicken breasts because they seemed cleaner and easier, but thighs changed everything for me. They stay moist even if you accidentally overcook them by a minute, and they soak up the marinade in a way that breasts just dont. If you do use breasts, pound them to an even thickness so they cook evenly and dont dry out on the edges.
Getting the Char Right
The key to that restaurant style char is a hot pan and patience. Dont move the chicken around too much, just let it sit and sizzle until it releases naturally from the surface. If your pan isnt hot enough, the chicken will steam instead of sear, and youll miss out on those caramelized edges that make the dish sing.
Making It Your Own
This salad is endlessly adaptable, and Ive changed it a dozen times depending on whats in the fridge or what sounds good. Sometimes I add a handful of olives or a sprinkle of feta, other times I throw in roasted red peppers or a handful of fresh mint. The yogurt dressing is forgiving too, swap in tahini or add a pinch of cayenne if you want more heat.
- Toss in sliced radishes or pickled onions for extra crunch and a sharp tang that cuts through the richness.
- Serve it with warm pita bread on the side if youre not worried about keeping it gluten free.
- For a dairy free version, use coconut yogurt in the dressing, it works surprisingly well and adds a subtle sweetness.
Save to Pinterest This salad has become my go to when I want something that feels special but doesnt require much effort. Every time I make it, I remember that good food doesnt have to be complicated, it just has to taste like you care.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance for deeper flavor. Grill it just before serving, or cook it earlier and serve at room temperature or chilled.
- → What spices define the shawarma flavor?
The key spices are ground cumin, coriander, smoked paprika, turmeric, and cinnamon. These warm spices create the characteristic Middle Eastern profile of shawarma.
- → How do I keep the chicken moist?
Use chicken thighs if possible, as they're more forgiving than breasts. Don't overcook—5-7 minutes per side is enough. Let it rest for 5 minutes after cooking before slicing.
- → Can I make this dairy-free?
Absolutely. Substitute the Greek yogurt dressing with coconut yogurt or tahini-lemon sauce for a creamy, dairy-free alternative.
- → What can I add for extra crunch?
Sliced radishes, pickled onions, or crispy chickpeas work wonderfully. Serve alongside warm pita bread if you'd like to make it heartier.
- → Is this salad good for meal prep?
The salad components keep well separately for 2-3 days. Keep dressing refrigerated, then assemble just before eating to maintain freshness and texture.