Save The first time I made shawarma spice blend, I accidentally dumped way too much cinnamon into the bowl. Instead of starting over, I went with it, and that warm sweetness became the thing everyone kept asking about. Now this salad bowl lives in my weekly rotation because it turns a Tuesday lunch into something that feels like a special occasion.
My roommate walked in while I was toasting spices in the pan and asked if I was opening a restaurant. The smell alone makes people gravitate toward the kitchen, but watching them build their own bowls and customize every bite is even better.
Ingredients
- Boneless chicken thighs: The extra fat keeps everything juicy and prevents dry meat, plus they absorb the marinade beautifully
- Ground cinnamon: Dont skip it, that subtle sweetness balances the heat and creates that authentic shawarma aroma
- Plain Greek yogurt: Use full fat for the creamiest sauce that coats every bite perfectly
- Mixed salad greens: A blend of romaine and arugula adds both crunch and peppery bites
- Fresh parsley: Scatter generously, it brightens the whole bowl and cuts through the rich spices
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, garlic, and all those beautiful spices until fragrant. Toss the chicken thighs until coated, then let them sit for at least 15 minutes while you prep everything else.
- Cook to perfection:
- Heat your skillet until its hot and sizzling, then cook the chicken 5 to 7 minutes per side. You want deep brown caramelized spots because thats where all the flavor lives. Let it rest before slicing.
- Whisk the sauce:
- Combine the yogurt, grated garlic, lemon juice, and olive oil until smooth. Add water a teaspoon at a time until it reaches drizzling consistency, then taste and adjust the salt.
- Build your bowls:
- Start with a mountain of greens, then arrange the tomatoes, cucumber, onion, and parsley in sections on top. Fan the sliced chicken across everything and finish with that garlic sauce.
Save My sister claimed she didnt like Middle Eastern food until I made this for her. Now she texts me every time she puts the spice blend on groceries in her cart.
Make Ahead Magic
Marinate the chicken up to 24 hours in advance, and keep the sauce ingredients separate until youre ready to eat. The vegetables can be prepped and stored in containers, but dress the greens right before serving.
Serving Ideas
Warm pita bread on the side turns this into a more substantial meal, or serve over rice for extra carbs. Roasted vegetables like eggplant and bell peppers work beautifully alongside the spiced chicken.
Spice Blend Shortcuts
Double or triple the spice mixture and store it in a jar for future recipes. This same blend works on roasted vegetables, lamb, or even sprinkled over roasted chickpeas for a quick snack.
- Toast whole spices briefly before grinding for deeper flavor
- Add a pinch of cardamom if you want it more aromatic
- Store in a cool dark place for up to 3 months
Save This bowl is what happens when healthy eating actually tastes exciting.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken up to 2 hours in advance for deeper flavor. Cook it just before serving to ensure it's juicy, or cook ahead and serve at room temperature or gently reheated.
- → What spices define the shawarma flavor?
The signature warming spices include cumin, coriander, smoked paprika, turmeric, cinnamon, and chili powder. This aromatic blend creates the authentic Middle Eastern profile characteristic of shawarma-style preparations.
- → How do I make this dairy-free?
Simply substitute the Greek yogurt with a non-dairy alternative like coconut, cashew, or plant-based yogurt in the garlic sauce. The rest of the bowl remains naturally dairy-free and equally delicious.
- → Can I use chicken breast instead of thighs?
Absolutely. While chicken thighs are juicier and more forgiving, boneless chicken breast works well. Be careful not to overcook it—aim for an internal temperature of 165°F and don't exceed 7 minutes per side.
- → What can I substitute for the greens?
Use any mixed greens you prefer: kale, spinach, lettuce, or arugula work beautifully. You can also serve this bowl over grain bowls with quinoa or brown rice for added substance.
- → How should I store leftovers?
Store the cooked chicken and sauce separately from the greens and vegetables. Keep everything in airtight containers in the refrigerator for up to 3 days. Assemble fresh when ready to eat for best texture.