Save The spice drawer was open, and I was holding five jars at once, trying not to drop the turmeric. My neighbor had just told me about a chicken shawarma place in her old neighborhood, and I wanted that same smoky, warm flavor without leaving my kitchen. I tossed everything into a bowl, marinated some chicken thighs, and twenty minutes later, my kitchen smelled like a street market in the best way. The salad came together fast, cool and crunchy against the spiced chicken. It's been my go-to ever since I need something satisfying but don't want to spend an hour cooking.
I made this for a friend who swore she didn't like chicken thighs, and she asked for the recipe before she even finished her plate. We sat on the back porch with our bowls, and she kept saying the yogurt dressing tasted like something she'd had on vacation but couldn't place. I didn't tell her it was just garlic, lemon, and cumin until later. Sometimes the simplest things surprise you the most.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and hold up better to the spices, but breasts work if you prefer leaner meat.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): It helps the spices cling to the chicken and gives the dressing a silky finish.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): This is the backbone of the shawarma flavor, earthy and slightly nutty.
- Ground coriander (2 tsp): It adds a citrusy sweetness that balances the cumin perfectly.
- Smoked paprika (1 tsp): This is what gives the chicken that faint charred flavor even if your grill pan isn't perfect.
- Ground turmeric (1 tsp): It adds color and a subtle bitterness that deepens the spice blend.
- Ground cinnamon (1/2 tsp): Just a hint brings warmth without making it taste like dessert.
- Ground black pepper (1/2 tsp): Freshly cracked is best, it wakes up all the other spices.
- Salt (1 tsp for chicken, to taste for dressing): Don't skip salting the chicken early, it helps the marinade penetrate.
- Garlic cloves (2 for chicken, 1 for dressing): Minced garlic brings sharpness and aromatic punch to both the marinade and the dressing.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): Fresh lemon juice brightens everything and tenderizes the chicken a little.
- Cucumber (1 large): Dice it small so every bite has a cool, crisp crunch.
- Tomatoes (2 medium): Use ripe but firm tomatoes so they don't turn the salad watery.
- Red onion (1 small): Slice it thin, the sharpness mellows when it sits with the dressing.
- Mixed salad greens (100 g): Any mix works, I like one with a little arugula for peppery bite.
- Fresh parsley (2 tbsp): Chopped parsley adds freshness and a pop of green that makes the plate look alive.
- Plain Greek yogurt (200 g): Full-fat yogurt makes the creamiest dressing, but low-fat works too.
Instructions
- Mix the marinade:
- In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice. Whisk it until it looks like a thick, fragrant paste.
- Coat the chicken:
- Add the chicken and toss it around with your hands until every piece is covered in spices. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Grill the chicken:
- Heat a grill pan or skillet over medium-high until it's really hot. Cook the chicken for 5 to 7 minutes per side, until it's cooked through and has dark, caramelized edges. Let it rest for 5 minutes, then slice it thinly against the grain.
- Prep the salad:
- In a large bowl, toss together the diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. Keep it simple and let the vegetables speak for themselves.
- Make the yogurt dressing:
- Whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth. Taste it and adjust the lemon or salt if needed.
- Assemble and serve:
- Divide the salad among plates, lay the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve it right away while the chicken is still warm.
Save One evening, I packed this salad into containers for a potluck, and someone asked if I'd ordered it from a restaurant. I just laughed and said it took me less time than waiting for delivery. That's when I realized this recipe had become my secret weapon for looking like I tried harder than I did.
How to Get the Best Char on Your Chicken
The key is a screaming-hot pan and patience. I used to flip the chicken too early because I was nervous, and it would stick and tear. Now I let it sit undisturbed for a full 5 minutes before I even think about turning it. You'll see the edges turn golden and crispy, and that's when you know it's ready. If you have a cast iron skillet, use it, the heat retention makes all the difference.
What to Do with Leftover Chicken
I've tucked leftover sliced chicken into pita pockets with hummus and pickles, and it tastes even better the next day. You can also chop it up and toss it into grain bowls, or warm it gently and pile it onto flatbread with extra yogurt dressing. The spices hold up well in the fridge for up to three days. Just keep the chicken separate from the salad so the greens don't wilt.
Little Tweaks That Make a Big Difference
If you want more crunch, add sliced radishes or a handful of toasted pine nuts. Pickled onions bring a tangy punch that cuts through the richness of the yogurt. I've also stirred a spoonful of tahini into the dressing when I'm feeling fancy, and it makes everything taste a little more luxurious.
- Use fresh lemon juice, not bottled, the flavor is brighter and cleaner.
- Let the onion slices sit in cold water for 10 minutes to mellow their bite.
- If you're serving this to a crowd, double the dressing, people always want more.
Save This salad has become the thing I make when I want to feel like I'm taking care of myself without overthinking it. It's bright, satisfying, and always tastes like I put in more effort than I actually did.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance for deeper flavor development. Cook it fresh before serving to maintain the charred exterior and juicy interior.
- → What can I substitute for Greek yogurt?
Coconut yogurt works well for a dairy-free version. You can also use labneh or regular yogurt, though the flavor profile will vary slightly.
- → How do I achieve the best char on the chicken?
Use a grill pan or cast iron skillet over medium-high heat. Pat the marinated chicken dry before cooking and avoid moving it too frequently. Let each side develop a golden-brown crust for 5-7 minutes.
- → What vegetables can I add for extra crunch?
Sliced radishes, pickled onions, bell peppers, or shredded carrots add wonderful texture and flavor complexity without compromising the salad's freshness.
- → Is this suitable for meal prep?
Prepare components separately: cook and slice the chicken, chop vegetables, and make the dressing in advance. Assemble just before serving to keep greens crisp and prevent sogginess.