Pin It The first time I had chicken shawarma was at this tiny hole in the wall downtown where the owner called everyone habibi and the spices hit you before you even walked through the door. I was hooked after one bite of that marinated meat and knew I had to recreate it at home. This salad bowl version became my weeknight savior when I wanted those same bold flavors but something lighter. My husband actually requests this more than takeout now.
Last summer my sister came over for lunch and I threw these bowls together kind of last minute. She took one bite and demanded the recipe immediately saying it was the best meal shes had in months. Now whenever she visits this is what she asks for without hesitation. Theres something about the warm spiced chicken against cool crisp salad that just works magic.
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Ingredients
- Chicken thighs: These stay juicier than breasts and really absorb all those aromatic spices
- Ground cumin and coriander: The foundation of that classic shawarma flavor profile
- Smoked paprika: Adds a subtle smoky depth that makes the chicken taste grill kissed
- Greek yogurt: Creates the dreamy garlicky sauce and balances the warm spices beautifully
- Mixed salad greens: Use whatever looks fresh at the market I love the peppery bite of arugula mixed in
- Cucumber and tomatoes: Provide cool crisp contrast to the seasoned warm chicken
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Instructions
- Marinate the chicken:
- Whisk together olive oil lemon juice garlic and all the spices in a bowl. Add chicken thighs and turn to coat letting them sit at room temperature for 15 minutes while you prep everything else.
- Cook the chicken:
- Heat a skillet over medium high heat and cook chicken 5 to 7 minutes per side until deeply browned and cooked through. Rest for 5 minutes before slicing into strips.
- Make the garlic sauce:
- Whisk yogurt grated garlic lemon juice olive oil and salt until smooth. Thin with water until it reaches a drizzleable consistency.
- Assemble the bowls:
- Divide greens among four bowls and arrange tomatoes cucumber onion and parsley on top. Add sliced chicken and finish with a generous drizzle of sauce.
Pin It My friend who claims to hate salad actually went back for seconds when I made this for a dinner party. Seeing someone convert from salad skeptic to asking for the recipe folder was pretty satisfying. This bowl has that magical quality of feeling indulgent while still being wholesome and nourishing.
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Make It Your Own
I have found that pickled red onions add this perfect tangy brightness that cuts through the rich spiced chicken. Sometimes I will add roasted chickpeas for extra crunch or a handful of Kalamata olives for a brady kick. The beauty of this bowl is how well it adapts to whatever you have in the fridge.
Meal Prep Magic
This recipe became my Sunday meal prep MVP. I will cook a big batch of chicken and chop all the vegetables then store everything separately in the fridge. The flavors actually get better after a day or two as the spices continue to develop. Just keep the sauce and salad components separate until you are ready to eat.
Perfect Pairings
A warm piece of naan or pita bread on the side makes this feel even more like a restaurant meal. If you want something lighter try it with a side of roasted cauliflower or some crisp bell pepper strips. The sauce works beautifully as a dip for any fresh vegetables you have on hand.
- Grill the chicken outdoors in summer for that extra smoky charred flavor
- Double the sauce recipe because you will want to put it on everything
- Let the chicken marinate overnight for the deepest most developed flavor
Pin It Hope this becomes a regular in your rotation like it has in mine. There is something so satisfying about a bowl that tastes this good and still makes you feel energized afterward.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well though it may be slightly less juicy. Adjust cooking time to 4-5 minutes per side to prevent drying out.
- → How long can I marinate the chicken?
Minimum 15 minutes for basic flavor, but up to 2 hours in the refrigerator for deeper, more developed spice penetration.
- → Is this bowl meal prep friendly?
Absolutely. Store components separately in airtight containers for up to 4 days. Keep the sauce separate and add just before serving.
- → What can I use instead of Greek yogurt?
Non-dairy yogurt alternatives like coconut or almond yogurt work perfectly. For a thinner sauce, try tahini diluted with lemon juice and water.
- → Can I grill the chicken instead of pan-searing?
Yes, grill over medium-high heat for 5-7 minutes per side. The smoky char complements the warm spices beautifully.
- → What other vegetables can I add?
Sliced radishes, shredded carrots, bell peppers, or pickled red onions add great crunch and color. Roasted eggplant or cauliflower also work wonderfully.
