If you are craving something vibrant, flavorful, and refreshingly healthy, this Chicken Shawarma Salad Recipe is exactly what you need on your table. Bursting with warm Middle Eastern spices, tender marinated chicken, and crisp fresh vegetables, this salad brings together layers of texture and taste that make every bite an absolute delight. Whether you’re looking for a light lunch or a stunning dinner, this recipe offers the perfect balance between juicy, fragrant chicken and bright, crunchy salad elements, all tied together with a luscious tahini drizzle.
Ingredients You’ll Need
Creating this Chicken Shawarma Salad Recipe is straightforward because the ingredients are simple yet thoughtfully chosen to build bold flavors and a colorful, nutritious bowl. Each element plays a crucial role, from the warm spices that infuse the chicken with savory goodness to the fresh veggies that bring crunch and freshness.
- Boneless skinless chicken thighs: Thinly sliced for quick cooking and tender, juicy results that soak up the marinade perfectly.
- Olive oil: Essential for marinating and cooking, adding richness and helping the spices meld beautifully with the chicken.
- Lemon juice: Brings a bright, zesty tang that balances the warm spices and tenderizes the chicken.
- Garlic cloves: Minced to provide a fragrant punch that’s always welcome in shawarma seasoning.
- Salt: Enhances all the flavors, making sure every bite is perfectly seasoned.
- Paprika: Adds smoky depth and a beautiful red hue to the marinade.
- Cardamom: Offers a subtle floral note that elevates the exotic flavor profile uniquely.
- Cumin: Earthy and warm, cumin is a shawarma essential that ties the seasonings together.
- Cinnamon: A pinch to lend a hint of sweetness and complexity.
- Crushed red pepper: Just enough to add a touch of heat without overpowering.
- Romaine lettuce: Crisp and refreshing, providing a sturdy base for the salad.
- Roma tomatoes: Chopped for juiciness and vibrant red color.
- Persian cucumbers: Crunchy and cool, balancing the spices with freshness.
- Red onion: Thinly sliced for a sharp bite and visual contrast.
- Pickled sliced banana peppers: Tangy and slightly spicy, these add a delightful kick and complexity.
- Tahini sauce: Creamy and nutty, it’s the perfect dressing to finish the salad with richness and a Middle Eastern flair.
- Chopped parsley: Fresh herb garnish that adds color and a bright, herbal note.
How to Make Chicken Shawarma Salad Recipe
Step 1: Prepare the Marinade
The magic of this Chicken Shawarma Salad Recipe starts with a flavorful marinade. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper. This blend of spices ensures the chicken absorbs an incredible depth of flavor while staying tender and juicy.
Step 2: Marinate the Chicken
Add the thinly sliced chicken thighs into the marinade bowl, stirring well to coat every piece evenly. Cover the bowl and let it rest in the refrigerator for at least one hour. If you have the time, marinate it up to 24 hours for even more intense flavor — an easy way to prep ahead and have your meal ready when you want it.
Step 3: Cook the Chicken
Using a heavy bottom skillet or cast iron pan, heat over medium-high and add the marinated chicken. Cook the chicken, stirring occasionally to prevent sticking and ensure even cooking, until the meat is fully cooked through—this generally takes around 15 minutes. You’ll notice the irresistible aroma filling your kitchen as the shawarma spices caramelize slightly on the chicken.
Step 4: Assemble the Salad
Divide chopped romaine lettuce, diced roma tomatoes, chopped cucumbers, sliced red onion, and pickled banana peppers into four bowls. Top each salad with the warm cooked chicken shawarma and generously drizzle with tahini sauce. Finish with a sprinkle of fresh parsley for an inviting pop of color and flavor.
How to Serve Chicken Shawarma Salad Recipe
Garnishes
Adding a few extra garnishes can elevate the experience of this Chicken Shawarma Salad Recipe beautifully. Consider sprinkling some toasted pine nuts or a few crumbles of feta cheese to bring a creamy, nutty contrast. Fresh lemon wedges on the side allow everyone to add an extra kick of brightness according to their taste, making this salad feel extra personalized and fresh at the table.
Side Dishes
This salad shines on its own as a balanced meal, but if you want to turn things up, pairing it with warm pita bread or flatbread is fantastic for scooping up the chicken and tahini sauce. A bowl of warm lentil soup or a simple hummus dip can also complement the Middle Eastern flavors, rounding out your meal with wholesome comfort.
Creative Ways to Present
Presentation makes a difference, and this Chicken Shawarma Salad Recipe looks gorgeous served in a large, shallow bowl with the colorful ingredients artfully arranged. Alternatively, pile the salad into pita pockets for hand-held shawarma salad wraps, perfect for picnics or casual dinners. Even layering the salad on a platter for communal serving adds a friendly, inviting vibe to your meal gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from the Chicken Shawarma Salad Recipe, store them in an airtight container in the refrigerator. Keep the cooked chicken separate from the fresh veggies if possible to avoid sogginess. The components should stay fresh and tasty for up to three days, making for quick lunches or dinners the next day.
Freezing
While the fresh salad ingredients do not freeze well, the marinated chicken thighs can be a great freezer-friendly option. Simply marinate the chicken in advance, freeze it raw in a sealed bag, and thaw in the refrigerator overnight before cooking. This way, you can enjoy your Chicken Shawarma Salad Recipe anytime with minimal prep.
Reheating
Gently reheat leftover cooked chicken in a skillet over medium-low heat to preserve its juiciness and avoid drying out. Alternatively, a quick microwave zap wrapped in a damp paper towel keeps the chicken moist. When ready to serve, toss the warm chicken over freshly prepared greens and vegetables for the best texture and flavor.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work fine, though they tend to be leaner and might dry out faster. Just slice them thin and keep an eye on cooking time to maintain tenderness.
Is it necessary to marinate the chicken overnight?
Overnight marination amplifies the flavor, but even one hour is enough to infuse the chicken with those delicious shawarma spices.
What can I substitute for tahini sauce?
If tahini isn’t on hand, a simple garlic yogurt sauce or a drizzle of tzatziki can work wonderfully as alternative dressings.
Are the spices adjustable for heat level?
Yes! You can reduce or omit crushed red pepper for a milder taste or add more for extra heat, depending on your preference.
Can this recipe be made gluten-free?
Entirely gluten-free as is! Just ensure any store-bought pickled peppers or condiments you use do not contain gluten additives.
Final Thoughts
This Chicken Shawarma Salad Recipe is a wonderful way to bring Middle Eastern-inspired flavors to your everyday table with ease and freshness. It’s a dish that excites the palate and nurtures the body, making it a go-to for anyone seeking a nutritious meal without compromising on taste. Give it a try, share it with loved ones, and watch how quickly it becomes a favorite!
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Chicken Shawarma Salad Recipe
This Chicken Shawarma Salad is a vibrant and flavorful Mediterranean-inspired dish featuring marinated and pan-cooked chicken thighs served over a fresh romaine lettuce base with tomatoes, cucumbers, red onion, and pickled banana peppers. Finished with a creamy tahini sauce and garnished with fresh parsley, it’s a quick and satisfying meal perfect for a healthy lunch or dinner.
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 servings
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon crushed red pepper
Salad
- 1 head romaine lettuce, chopped
- 3 roma tomatoes, chopped
- 2 Persian cucumbers, chopped
- ½ red onion, sliced
- 2 ounces pickled sliced banana peppers
To Serve
- ½ cup tahini sauce
- Chopped parsley, for garnish
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper until well blended.
- Marinate the chicken: Add the thinly sliced chicken thighs to the bowl with the marinade and stir well to evenly coat the chicken. Cover and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
- Cook the chicken: Heat a large heavy-bottomed or cast iron skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is thoroughly cooked and golden, about 15 minutes.
- Assemble the salad: Divide the chopped romaine lettuce, tomatoes, cucumbers, red onion, and pickled banana peppers evenly among four bowls.
- Serve: Top each salad bowl with the cooked chicken shawarma, drizzle with tahini sauce, and garnish with chopped parsley before serving.
Notes
- Marinating the chicken overnight enhances the flavors but 1 hour is sufficient if short on time.
- Feel free to swap the chicken thighs for chicken breasts if preferred, though thighs remain juicier.
- Tahini sauce can be homemade by blending tahini with lemon juice, garlic, water, and salt to taste, or store-bought can be used.
- Add more crushed red pepper if you like the dish spicier.
- For gluten-free option, ensure pickled banana peppers and tahini sauce are certified gluten free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
