Chicken Shawarma Salad Bowl

This Chicken Shawarma Salad Bowl is a vibrant and healthy Middle Eastern-inspired dish that brings bold, spiced flavors to your table. Featuring juicy, marinated chicken thighs served over a crisp bed of fresh greens and vegetables, it’s a perfect option for a high-protein lunch or dinner that feels both light and satisfying.

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The combination of warm, freshly cooked chicken and cool, crunchy vegetables creates a delightful texture contrast. Whether you're looking for a gluten-free meal or simply want to brighten up your meal routine, this bowl is sure to become a favorite.

Ingredients

• For the Chicken
• 1 lb (450 g) boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• For the Salad
• 6 cups mixed salad greens (e.g., romaine, arugula, spinach)
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• For the Quick Garlic Sauce
• 1/2 cup plain Greek yogurt (use non-dairy yogurt for dairy-free)
• 1 clove garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 tbsp water (to thin, as needed)

Instructions

Step 1

In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss to coat. Marinate for at least 15 minutes (up to 2 hours for deeper flavor).

Step 2

Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side, until well browned and cooked through. Let rest 5 minutes, then slice.

Step 3

Meanwhile, prepare the garlic sauce: In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water to reach desired consistency.

Step 4

To assemble, divide salad greens among four bowls. Top each with tomatoes, cucumber, red onion, and parsley. Arrange sliced chicken over the top.

Step 5

Drizzle with garlic sauce and serve immediately.

Zusatztipps für die Zubereitung

Ensure your skillet or grill pan is properly heated before adding the chicken to achieve a beautiful golden-brown sear. Marinating the chicken for the full 2 hours will result in a much deeper infusion of the Middle Eastern spices.

Varianten und Anpassungen

For a lighter or vegetarian version, you can swap the chicken thighs for chicken breast or firm tofu. To make the entire dish dairy-free, simply replace the Greek yogurt in the garlic sauce with a non-dairy yogurt alternative.

Serviervorschläge

Add a pop of extra tang by topping your bowl with pickled red onions or sliced radishes. If you aren't following a gluten-free diet, serving this dish with warm pita bread on the side is highly recommended for a more traditional experience.

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This Chicken Shawarma Salad Bowl is a nutrition powerhouse with 340 calories and 32g of protein per serving. Serve it immediately while the chicken is warm for the best flavor experience. Enjoy your healthy and delicious meal!

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well. Slice into tenders before marinating to ensure even cooking. Reduce cooking time to 4–5 minutes per side to prevent drying. Breast meat is leaner, so don't overcook.

→ How long should I marinate the chicken?

Marinate for at least 15 minutes to let the spices penetrate the meat. For deeper flavor, marinate up to 2 hours in the refrigerator. Any longer than that and the lemon juice may start breaking down the chicken texture.

→ What's the best way to slice the chicken?

Let the cooked chicken rest for 5 minutes before slicing—this keeps the juices inside. Use a sharp knife to cut against the grain into thin strips. Slicing while warm gives cleaner cuts than cold chicken.

→ Can I make this dairy-free?

Absolutely. Swap the Greek yogurt for a plain non-dairy alternative like coconut, almond, or soy yogurt. The sauce will still be creamy and tangy. Check that your chosen yogurt has a neutral flavor profile.

→ How do I store leftovers?

Store components separately in airtight containers. Keep sliced chicken, salad greens, vegetables, and garlic sauce in the refrigerator for up to 3 days. Reheat chicken gently in a skillet and assemble fresh bowls when ready to eat.

→ What vegetables work well in this bowl?

Beyond the classic tomatoes and cucumber, try adding sliced radishes, shredded carrots, bell pepper strips, or pickled red onions. Fresh herbs like mint or dill also complement the Middle Eastern flavors beautifully.