Save Last spring, I stood in my kitchen with a head of lettuce wilting in the crisper and leftover chicken thighs I'd nearly forgotten about. My sister called asking what I was making for lunch, and I rattled off spices I had in the cupboard, half-joking that I'd invent something. Twenty minutes later, I plated what became this shawarma salad bowl, and she insisted I write it down before I forgot. It's been my go-to ever since.
I made this for a group of friends who were trying to eat lighter after the holidays, and they devoured it so fast I barely got a second helping. One friend, who usually turns her nose up at salads, went back for thirds and texted me the next day asking for the recipe. That's when I knew this bowl had something special, it satisfies without feeling heavy, and the garlic sauce ties it all together in a way that makes you forget you're eating something healthy.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy and forgiving even if you overcook them slightly, unlike breasts which can turn dry and sad.
- Olive oil: This carries the spices into the chicken and helps everything brown beautifully without sticking to the pan.
- Lemon juice: Freshly squeezed is best, it brightens the marinade and cuts through the richness of the yogurt sauce.
- Garlic, minced and grated: You'll use it twice, once for the chicken and once for the sauce, and each time it behaves a little differently.
- Ground cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder: This blend is the heart of shawarma flavor, warm, smoky, and just a little mysterious.
- Salt and black pepper: Season confidently here, the chicken needs enough to stand up to all those bold spices.
- Mixed salad greens: I like a mix of romaine for crunch, arugula for pepper, and spinach for soft contrast.
- Cherry tomatoes, halved: They burst with sweetness and add little pockets of juice throughout the bowl.
- Cucumber, diced: Cool, crisp, and refreshing, it balances the warm spiced chicken perfectly.
- Red onion, thinly sliced: A little sharpness goes a long way, slice it thin so it doesn't overpower.
- Fresh parsley, chopped: This isn't just garnish, it adds a grassy freshness that makes the whole bowl taste alive.
- Plain Greek yogurt: Thick and tangy, it becomes creamy and luscious when you whisk it with garlic and lemon.
- Water to thin the sauce: A tablespoon or two turns the yogurt from thick dollop into a pourable, drizzly sauce.
Instructions
- Marinate the chicken:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper until it smells like a spice market. Toss the chicken thighs in the marinade, making sure every piece is coated, and let them sit for at least 15 minutes, though longer is better if you have the time.
- Cook the chicken:
- Heat a large skillet or grill pan over medium-high until it's really hot, then lay the chicken thighs down without crowding them. Cook for 5 to 7 minutes per side until they're deeply browned and the juices run clear, then let them rest for 5 minutes before slicing into strips.
- Make the garlic sauce:
- In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Add a tablespoon of water at a time, whisking until the sauce is thin enough to drizzle but still clings to a spoon.
- Prep the salad base:
- Divide your mixed greens among four bowls, then scatter cherry tomatoes, diced cucumber, red onion slices, and chopped parsley over the top. This is your crisp, colorful foundation.
- Assemble and serve:
- Arrange the warm sliced chicken over each salad, then drizzle generously with the garlic sauce. Serve immediately while the chicken is still warm and the greens are cold and crisp.
Save One evening, I packed this into containers for meal prep and my husband wandered into the kitchen asking what smelled so good. He's not usually a salad person, but he grabbed a fork and took a bite straight from the container before I could stop him. By the end of the week, he was asking when I'd make it again, and I realized this bowl had won over even the skeptics.
How to Get the Best Flavor
The longer you marinate the chicken, the deeper the spices penetrate, but even 15 minutes does wonders. I've done it both ways, quick marinate on a busy Tuesday and slow marinate on a lazy Sunday, and while the longer version has more complexity, the fast version still delivers. If you're in a real rush, you can even cook the chicken immediately and it'll still taste like shawarma, just with a slightly less intense spice coating.
Serving and Storage
This salad is best served immediately after assembling, while the chicken is warm and the greens are cold. If you're meal prepping, keep the components separate, chicken in one container, greens and veggies in another, and sauce in a small jar. Everything keeps for up to three days in the fridge, and you can assemble a fresh bowl in under two minutes. I sometimes warm the chicken briefly in the microwave before adding it to cold greens, and that temperature contrast is honestly one of my favorite parts.
Variations and Swaps
If you want to make this vegetarian, swap the chicken for pressed and cubed tofu or even roasted chickpeas tossed in the same spice blend. I've done it with grilled chicken breast when that's what I had on hand, though I always come back to thighs for their flavor and tenderness. You can also add pickled red onions, sliced radishes, or even a handful of toasted pine nuts for extra texture and brightness.
- Try adding a handful of crumbled feta or a few kalamata olives if you're not keeping it dairy-free.
- Serve with warm pita wedges on the side if you're not worried about gluten and want something to scoop with.
- Double the garlic sauce recipe, it's incredible on roasted vegetables, grilled meats, or even as a dip for raw veggies.
Save This bowl has become my answer to the question of what to make when I want something satisfying but not heavy, flavorful but not fussy. I hope it finds a spot in your weekly rotation the way it has in mine.
Recipe FAQ
- → Can I make this ahead of time?
You can marinate the chicken up to 2 hours in advance for deeper flavor. Cook the chicken just before serving to keep it juicy. The garlic sauce stays fresh in the refrigerator for 3 days. Assemble the salad just before eating to maintain crisp greens.
- → What if I don't have chicken thighs?
Boneless chicken breasts work well as a lighter option, though thighs tend to stay juicier. You can also substitute with turkey, beef, lamb, or tofu for vegetarian servings. Adjust cooking time based on thickness to avoid drying out.
- → How do I make this dairy-free?
Simply replace Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream in the garlic sauce. The rest of the ingredients are naturally dairy-free. The nutritional profile remains similar while accommodating dairy-free diets.
- → What spices can I substitute or adjust?
All the warming spices are flexible based on preference. Reduce chili powder if you prefer less heat, or add more for spice lovers. Cumin and coriander are essential for the shawarma flavor, but paprika and turmeric can be adjusted to taste.
- → Can I grill the chicken instead of pan-searing?
Absolutely—grilling adds excellent smoky flavor to the marinated chicken. Preheat your grill to medium-high and cook for 5-7 minutes per side until cooked through. Let it rest for 5 minutes before slicing, just as with pan-searing.
- → What's the best way to serve this?
Serve immediately after assembling for the best texture contrast between warm chicken and crisp greens. You can offer warm pita bread on the side for scooping (check gluten-free status if needed). Extra garlic sauce on the side lets guests customize their portions.