Save to Pinterest The scent of cumin hitting hot oil always takes me straight back to a cramped apartment kitchen where I first attempted shawarma at home. I had just returned from a trip where street vendors made it look effortless, and I was determined to capture that same smoky, spiced magic. My first batch was decent, but it wasn't until I turned it into a salad that everything clicked. The cool crunch of cucumber against warm, charred chicken felt like the perfect balance I'd been chasing. Now it's my go-to when I want something that tastes indulgent but leaves me feeling light.
I made this for a small dinner party once, and everyone was shocked at how restaurant quality it tasted. One friend kept asking if I'd ordered it in secret. The truth is, the marinade does most of the work, and the rest is just assembling fresh ingredients with a bit of care. Watching people take that first bite, eyes widening at the mix of textures and flavors, reminded me why I love cooking for others. It's one of those dishes that makes you look like a culinary genius without the stress.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more forgiving on the grill, but breasts work beautifully if you prefer leaner meat.
- Olive oil (2 tbsp for marinade, 1 tbsp for dressing): It helps the spices cling to the chicken and adds richness to the yogurt dressing.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): This is the backbone of the shawarma spice blend, earthy and warm in every bite.
- Ground coriander (2 tsp): It brings a subtle citrusy note that balances the heavier spices.
- Smoked paprika (1 tsp): Adds a hint of smokiness that mimics the char of a traditional spit.
- Ground turmeric (1 tsp): Lends a golden color and a slight bitterness that rounds out the spice profile.
- Ground cinnamon (1/2 tsp): Just a whisper of sweetness that makes the spice blend sing.
- Ground black pepper (1/2 tsp): A touch of heat to keep things interesting.
- Salt (1 tsp, plus more to taste): Essential for bringing out all the other flavors.
- Garlic cloves (3 total, minced): Fresh garlic is non negotiable here, it adds pungency and depth.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Brightens everything and tenderizes the chicken beautifully.
- Cucumber (1 large, diced): Crisp and hydrating, it's the perfect cooling counterpoint to the spiced chicken.
- Tomatoes (2 medium, diced): Use ripe ones for sweetness and juiciness.
- Red onion (1 small, thinly sliced): Adds a sharp bite that mellows slightly when dressed.
- Mixed salad greens (100 g): I like a mix of butter lettuce and arugula for varied texture.
- Fresh parsley (2 tbsp, chopped): Herbaceous and fresh, it ties the whole salad together.
- Plain Greek yogurt (200 g): Thick and tangy, it makes a creamy dressing that clings to every ingredient.
Instructions
- Make the marinade:
- In a mixing bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until well combined. The mixture should be fragrant and slightly thick.
- Marinate the chicken:
- Add the chicken to the bowl and toss until every piece is coated in the spice paste. Cover and let it sit for at least 15 minutes, though I've left it for up to 2 hours in the fridge for deeper flavor.
- Grill the chicken:
- Preheat a grill pan or skillet over medium high heat until it's quite hot. Cook the chicken for 5 to 7 minutes per side, pressing gently to get good contact and char marks, until the internal temperature reaches 75 degrees Celsius and the juices run clear.
- Rest and slice:
- Remove the chicken from the heat and let it rest on a cutting board for 5 minutes to keep the juices inside. Then slice it thinly against the grain for the most tender bites.
- Prepare the salad base:
- In a large bowl, toss together the diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. Keep it simple so the chicken remains the star.
- Whisk the dressing:
- In a small bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper. Whisk until smooth and creamy.
- Assemble and serve:
- Divide the salad mixture 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 to Pinterest There was an evening when I made this after a long, draining day, and the act of slicing vegetables and smelling the spices on the stove felt meditative. When I sat down to eat, the bright flavors and varied textures snapped me out of my funk. It wasn't just dinner, it was a reset. That's when I realized some recipes do more than feed you, they ground you.
Serving Suggestions
I love serving this salad with warm pita on the side, even though it breaks the gluten free aspect, because there's something satisfying about scooping up the dressed greens and chicken in soft bread. If you want to keep it strictly gluten free, try pairing it with roasted sweet potato wedges or a side of hummus and veggie sticks. A cold glass of mint lemonade or a crisp Sauvignon Blanc makes it feel like a proper feast.
Storage and Meal Prep
This salad holds up surprisingly well if you store the components separately. I keep the grilled chicken, chopped vegetables, and dressing in their own containers in the fridge for up to three days. When I'm ready to eat, I assemble a fresh plate and everything tastes just as vibrant as the first day. The greens can wilt if dressed too early, so always add the dressing right before serving.
Customization Ideas
One of my favorite tweaks is adding thinly sliced radishes for extra crunch and a peppery bite. Pickled red onions or turnips bring a tangy punch that's very traditional and cuts through the richness of the yogurt. If you're dairy free, swap the Greek yogurt for unsweetened coconut yogurt, it won't taste identical but it still provides that creamy, cooling element.
- Toss in some crumbled feta or a handful of toasted pine nuts for added richness and texture.
- Drizzle a bit of tahini into the dressing for a nuttier, more complex flavor.
- Add a pinch of sumac or za'atar over the finished salad for an extra layer of Middle Eastern flair.
Save to Pinterest This salad has become one of those recipes I return to again and again, not just because it's delicious, but because it feels like a small adventure on a plate. I hope it brings you the same kind of satisfaction it's brought me.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 2 hours for deeper flavor, or cook it in advance and refrigerate for up to 3 days. Reheat gently before serving.
- → What can I substitute for Greek yogurt in the dressing?
For a dairy-free version, coconut yogurt works excellently. You can also use labneh or sour cream for a tangier dressing.
- → How do I know when the chicken is fully cooked?
Grill each side for 5-7 minutes until the internal temperature reaches 165°F (74°C) and the meat shows slight charring at the edges.
- → What vegetables can I add for extra crunch?
Sliced radishes, pickled onions, bell peppers, or shredded carrots add wonderful texture and flavor variations to this salad.
- → Is this truly gluten-free?
Yes, all ingredients are naturally gluten-free. However, verify that your spice blends don't contain hidden gluten, and serve without pita bread for complete compliance.