shawarma salad

This Chicken Shawarma Salad is LOADED with Lebanese ingredients traditionally found in a shawarma sandwich, (minus the pita) - grilled chicken smothered in shawarma spices, lettuce, tabbouleh, onions, tomatoes, green peppers, turnips, banana peppers and hummus - it's low-carb, high protein and the perfect meal!

Chicken Shawarma Salad

6 oz boneless skinless chicken breast

olive oil

lemon juice

Tbsp shawarma seasoning OR

tsp cumin

coriander

salt

garlic powder

paprika

turmeric

onion powder

tsp AllSpice

cinnamon

tsp black pepper

Romaine lettuce (chopped)

Tabbouleh

Red onion (sliced)

Roma tomatoes (sliced)

Green peppers (sliced)

Beet pickled turnips

banana peppers

Hummus (homemade

Parsley (for garnish)

In a large bowl, prepare the marinade for the chicken shawarma by combining the olive oil, lemon juice, cumin, coriander, salt, garlic powder, paprika, turmeric, onion powder, All Spice, cinnamon and black pepper.

Whisk to combine. Add the chicken to the marinade and toss to combine. Cover and refrigerate for at least 1 hour, or up to 8 hours.

Heat a grill pan on medium high, and place the chicken on the grill. Cook for 5 minutes on one side, then turn and cook the other side for 3-4 minutes until the chicken is full cooked and charred to your liking.

Slice the chicken and serve it with the salad ingredients of your choice. Top with hummus as the "dressing"

Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight paleo dinner. Each bite is crisp, bright and bursting with flavor. The marinade takes just minutes and can be prepped the night before, making for an easy and fast dinner.

Chicken Shawarma Salad with Tahini Dressing

lemons (juiced)

c. avocado oil

garlic

tsp kosher salt

tsp red pepper flakes

1.5-2 lb boneless skinless chicken thighs

romaine lettuce

butter lettuce

parsley (chopped)

c. fresh mint (chopped)

c. cherry tomatoes (halved)

cucumber

red onion (thinly sliced)

tahini

water

lemon (juiced)

sea salt (to taste)

black pepper (to taste)

In a small bowl, add the lemon juice, avocado oil, salt, pepper, and spices and whisk. Place the raw chicken thighs into a gallon-sized zipper bag and pour the marinade over the chicken. Rub the marinade into the chicken with your (clean) hands, then press the air out of the bag, seal, and place in the fridge. Marinate at least a few hours, and up to overnight. I prepare the marinade first thing in the morning for an evening meal.

When you're ready to cook, preheat the oven to 425.&nbsp;

Remove the chicken from the marinade and place it onto a rimmed baking sheet. Pour any excess marinade over the chicken. Roast for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then slice into 1/2" strips.

While the chicken is roasting, prep the salad. Chop the lettuce and herbs, then toss to combine. Chop the tomatoes and cucumber, and slice the red onion.

Place the tahini, olive oil, lemon juice, salt and pepper into a blender along with 1/4 cup of water to start. (I love using my Ninja blender to make dressings. The individual cups are the perfect size for small batch items like salad dressing!). Blend until emulsified. Add additional water to reach desired consistency. For salad dressing, vs. a dipping sauce, I use closer to half a cup, sometimes a bit more.

Layer the tomatoes, cucumbers, and red onions over the herb salad base. Top with the chicken, and then dress with tahini to taste. Serve immediately.

https://content.jwplatform.com/videos/jTRQC3F4.mp4

This is one of my favorite summer Whole30 dinners! Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. The greens are tossed with mint and parsley, then topped with crunchy cucumbers, garden-fresh tomatoes, and tender slivers of red onion. Each bite is crisp, bright and bursting with flavor.

Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting – perfect for picnics

Chicken shawarma salad

garlic cloves, crushed

lemon, juiced

tsp coriander

tsp smoked paprika

½ tsp chilli powder

oregano

tbsp natural yogurt

chicken breasts, bashed

pittas

tbsp tahini

natural yogurt

cumin seeds

½ red cabbage (about 500 grams), finely shredded

red onions,

cucumber, peeled, halved, deseeded and sliced

cherry tomatoes, halved

Little Gem lettuce, chopped

Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.

To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.

Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.

Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you’re also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.

This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki.

Chicken Shawarma Kebab Salad

chicken thighs

extra virgin olive oil

lemon

cumin

smoked paprika

curry powder

red pepper flakes

red wine vinegar

salt and black pepper

Persian cucumbers (chopped)

145 g cherry tomatoes, halved

feta (the kind that comes in brine, crumbled)

butter lettuce (torn)

Skinny Tzatziki (from my blog)

Cinnamon

Cumin

Garlic Clove

persian cucumber

red onion

red pepper

Red wine vinegar

Cut the chicken thighs into 1-inch pieces.

In a medium bowl, combine olive oil and lemon juice. Whisk until combined.

Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.

Preheat an outdoor grill or indoor grill pan to medium-low heat.

Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.

Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:

For the salad: In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.

Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.

These were fantastic. I also made the tzatziki with it. I put these in a pita with the tzatziki, lettuce and tomato.  Served it with mixed vegetables. So good!

This was absolutely delicious. While it does take some prep in advance it comes together pretty quickly.  Making the tzatziki sauce is a must and 100% worth it. Having some leftover is never a bad thing. 
My 7yo also ate this.  Will definitely make this again.

Fantastic! I didn’t have chicken thighs, so I use breast  tenders. Served over mixed greens and couscous with her tzatziki sauce.

Made this last night. By far, one of your best recipes. Chicken was super flavorful, and grilling the chicken made clean up quick and easy.  Thank you for many great recipes. 

Fabulous flavour on the grilled chicken!  The big of vinegarette on the salad was just the right touch.  
Tzatziki paired well with the chicken.  

Will be putting this on the menu again.  

Loved it it was super tasty.  I didn't make the salad, man was the chicken flavorful and tender and juicy,

Yes, yes and yes. This was divine. I marinated the chicken for 4 hours and it was perfect. I used and indoor grill pan. Will make this again.

SO good!! My husband and I loved it!! Even had Naan bread with it!! Great dinner!! I will definitely make this again!!

My family LOVED this!! I served it with couscous on the side. It was a hit....even for picky eaters!  :)

One of my kids’ favorite chicken. I have made this dish many times now. The kids are at the age where they don’t believe salad should ever be a main course but they love your chicken and tzatziki sauce. They have theirs with pita bread, rice pilaf, and cucumbers. They dip everything in your sauce. This is the perfect balance because I can have a delicious, light, lower carb meal while the kids get a meal similar to our favorite Middle Eastern restaurant. I marinate this overnight as well as put the sauce together at the same time so all the flavors meld together!

My whole family loves this recipe! Even my husband - which is saying more than 3.5 year old loving it too. Haha! Thanks for putting together such easy and delicious recipes! 

The flavor of this chicken is outstanding. Can't believe first time I have made this recipe. I skipped the oil and used misto spritz on chicken and then added all the rest. It marinated over 24 hours till I made it. And I used the skinny taste Air Fryer at 400 degrees. to cook them, It only took anywhere from 7-9 minutes to be done, flipped it half way.  I was using whole chicken thighs trimmed of all fat and kept them "whole" which  was following the recipe for this chicken in the One and Done book,  Chicken was moist and flavorful.  I did roasted red onion and roasted zucchini slices seasoned with thyme and parsley and served with cauliflower rice, as we were in the mood more for warm side veggies. Loved it. Thank you

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Top 4 shawarma salad recipes from across the web

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Chicken Shawarma Salad

Chicken Shawarma Salad with Tahini ...

Chicken shawarma salad

Chicken Shawarma Kebab Salad

The most viewed shawarma salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine