Save My neighbor knocked on my door one Tuesday evening holding a plastic container of leftover shawarma spices. She'd been cleaning out her pantry and thought I might use them before they went stale. I tossed chicken thighs in the fragrant mix that weekend, grilled them until the edges crisped, and piled everything over greens with cold yogurt sauce. The kitchen smelled like a street corner in Beirut, and I ate standing at the counter, too hungry to wait.
I made this for a small dinner party last spring when I wanted something impressive but not stressful. Two friends were gluten free, another hated heavy meals in warm weather, and I needed something I could mostly prepare in advance. I marinated the chicken in the morning, chopped vegetables while they arrived, and grilled everything just before serving. The whole table went quiet for the first few bites, then someone asked for the recipe, and I knew it was a keeper.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spice rub better, but breasts work if you watch the timing closely.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): It carries the spices into the meat and adds silky body to the yogurt sauce.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The earthy backbone of shawarma flavor, warm and slightly nutty when toasted on hot chicken.
- Ground coriander (2 tsp): Adds a citrusy, floral note that balances the heavier spices.
- Smoked paprika (1 tsp): Brings a whisper of smokiness that mimics the char of a rotisserie spit.
- Ground turmeric (1 tsp): Colors the chicken golden and adds a subtle bitterness that deepens the flavor.
- Ground cinnamon (1/2 tsp): Just enough to add warmth without making the dish taste sweet.
- Ground black pepper (1/2 tsp): A gentle heat that wakes up your palate without overpowering the other spices.
- Salt (1 tsp): Essential for drawing out moisture and helping the spices cling to the meat.
- Garlic cloves (2 minced for chicken, 1 for dressing): Fresh garlic is sharper and more alive than powder, especially in the raw yogurt dressing.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Brightens everything and tenderizes the chicken while it marinates.
- Cucumber (1 large, diced): Adds cool crunch and a watery freshness that contrasts with the warm spices.
- Tomatoes (2 medium, diced): Choose ripe ones for sweetness and acidity, and drain them slightly if they're too juicy.
- Red onion (1 small, thinly sliced): Raw onion adds bite, but soaking the slices in cold water for ten minutes mellows the sharpness.
- Mixed salad greens (100 g): Any tender mix works, but avoid bitter varieties that clash with the yogurt.
- Fresh parsley (2 tbsp, chopped): Herbaceous and clean, it cuts through the richness and adds a pop of green.
- Plain Greek yogurt (200 g): Thick, tangy, and creamy, it clings to the salad and chicken instead of pooling at the bottom.
Instructions
- Mix 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 thick, fragrant paste. The smell alone will make you hungry.
- Marinate the chicken:
- Add the chicken to the bowl and turn each piece until completely coated in the spice mixture. Cover and let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Grill the chicken:
- Preheat 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 encourage char, until the juices run clear and the edges are crispy.
- Rest and slice:
- Remove the chicken from heat and let it rest on a cutting board for 5 minutes so the juices redistribute. Slice thinly against the grain for tender, easy to eat pieces.
- Prep the salad base:
- In a large bowl, toss together diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. The vegetables should look bright and crisp, not wilted.
- Make the yogurt dressing:
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble and serve:
- Divide the salad among four plates, arrange the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.
Save One summer evening, I packed this salad in containers and brought it to an outdoor concert. We ate sitting on a blanket while the sun set, and the cool yogurt and warm spices tasted perfect in the fading heat. A stranger at the next blanket leaned over and asked what smelled so good, and I ended up scribbling the recipe on the back of a ticket stub.
Storing and Reheating
Keep the cooked chicken, chopped vegetables, and yogurt dressing in separate airtight containers in the fridge for up to three days. Assemble the salad just before eating so the greens stay crisp and the yogurt does not water down. If you want to meal prep, portion everything separately and build each bowl fresh when you are ready to eat.
Customizing Your Bowl
Add sliced radishes or pickled onions for extra crunch and a sharp, tangy contrast. Swap the greens for shredded cabbage or kale if you want something sturdier that will not wilt. For a dairy free version, use thick coconut yogurt in the dressing and add a squeeze of extra lemon to keep it bright.
Serving Suggestions
This salad stands on its own as a complete meal, but warm pita bread on the side turns it into something more filling and fun to scoop. A crisp white wine like Sauvignon Blanc cuts through the richness and highlights the citrus and herbs. If you want to stretch the recipe for a crowd, serve it family style on a big platter and let everyone build their own bowls.
- Sprinkle toasted pine nuts or slivered almonds over the top for extra texture and a nutty finish.
- Drizzle a little extra olive oil and a pinch of sumac over the finished salad for a traditional Middle Eastern touch.
- Leftovers make an excellent wrap filling the next day if you have flatbreads on hand.
Save This salad has become my answer to what should I make when I want something satisfying but not heavy. It delivers big flavor with little fuss, and every time I make it, someone asks for seconds.
Recipe FAQs
- → Can I prepare the chicken in advance?
Yes, you can marinate the chicken for up to 2 hours before cooking for deeper flavor development. Cook it just before serving for the best texture and charred exterior.
- → What's the best way to cook the chicken?
A hot grill pan or cast-iron skillet works best, cooking at medium-high heat for 5–7 minutes per side. This creates a beautiful charred exterior while keeping the inside tender and juicy.
- → How can I make this dairy-free?
Simply substitute the Greek yogurt with coconut yogurt or another plant-based yogurt alternative in the dressing. The flavor profile remains delicious and creamy.
- → Can I use chicken breast instead of thighs?
Absolutely. Chicken breasts work well, though thighs tend to stay more moist during cooking. Watch the cooking time closely with breasts to avoid overcooking.
- → What sides pair well with this salad?
Warm pita bread is traditional for scooping up the salad and dressing. A crisp white wine like Sauvignon Blanc complements the flavors beautifully. Roasted vegetables or hummus make nice additions too.
- → How do I add more crunch?
Consider adding sliced radishes, pickled onions, or bell peppers. These additions enhance the textural contrast and add bright, tangy notes that complement the spiced chicken.