Pin It The aroma of toasted cumin and cinnamon filled my tiny apartment kitchen when I first attempted shawarma spices without a grill. My roommate poked her head in, asking what smelled like our favorite street cart downtown. That chicken ended up feeding an impromptu gathering of six people who materialized at the scent alone.
Last summer I made this for a friend who swore she hated salads. She went back for seconds and asked for the spice ratio before she even left the table. Theres something about those warm spices against cool crisp vegetables that changes how people think about salad entirely.
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Ingredients
- Boneless chicken thighs: Stay juicier than breasts and handle high heat better without drying out
- Ground cumin and coriander: The backbone of shawarma flavor, toast them briefly in a dry pan for extra depth
- Smoked paprika: Adds that subtle charred flavor you usually get from a grill
- Mixed salad greens: Use sturdy greens like romaine as your base with softer ones like arugula for contrast
- Plain Greek yogurt: Makes a quick creamy sauce that balances the warm spices perfectly
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Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, and all the spices in a bowl. Coat the thighs thoroughly and let them sit at room temperature for at least 15 minutes while you prep the vegetables.
- Cook the chicken:
- Heat your skillet until its properly hot, then cook the thighs 5 to 7 minutes per side. You want a good dark crust forming. Let the chicken rest on a cutting board for 5 minutes before slicing into strips.
- Make the garlic sauce:
- Grate the garlic fine so it disappears into the yogurt. Whisk with lemon juice, olive oil, and salt, then add water one tablespoon at a time until its drizzleable.
- Build your bowls:
- Start with a bed of greens, then arrange tomatoes, cucumber, red onion, and parsley in sections. Fan the sliced chicken on top and finish with that garlic sauce.
Pin It My dad now requests this whenever he visits, calling it his restaurant quality meal that happens to be healthy. Watching people custom-mix their bowls, some taking more sauce, others piling on extra parsley, reminds me why this recipe works so well for feeding a crowd.
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Make It Your Own
Ive started adding roasted red peppers from a jar when I want something sweeter, and pickled radishes bring the perfect acid punch. During summer months, grilled peaches might sound strange but they work beautifully with these spices.
Meal Prep Magic
The chicken reheats beautifully for weekday lunches, just keep the sauce separate until youre ready to eat. The dressed vegetables hold up better than you might expect, especially if you store the onions and tomatoes on top of the greens rather than mixed in.
Serving Suggestions
Some warm pita bread on the side turns this into a more substantial meal, even if you just toast it quickly in the same pan you used for the chicken. When I want something extra, I fry up some halloumi cubes and tuck them into the bowls too.
- Squeeze fresh lemon juice over everything right before serving
- Sumac sprinkled on top adds a lovely tart finish
- A handful of crushed walnuts brings unexpected texture
Pin It This salad has become my go-to for feeding people who claim they dont like healthy food. The flavors are so bold and satisfying that nobody notices theyre eating something good for them.
Recipe FAQs
- → What cut of chicken works best?
Chicken thighs are ideal for shawarma because they stay juicy and tender during cooking. You can substitute chicken breast, though it may be slightly less moist.
- → Can I make this ahead?
Marinate the chicken up to 24 hours in advance. Cook and slice the chicken beforehand, then store separately. Assemble bowls just before serving to keep greens crisp.
- → Is the garlic sauce spicy?
No, the garlic sauce is creamy and tangy rather than spicy. The heat comes from the chicken's chili powder, which you can adjust to your taste preference.
- → What can I substitute for Greek yogurt?
Use non-dairy yogurt for a dairy-free version. Sour cream thinned with lemon juice also works well in the garlic sauce.
- → How do I store leftovers?
Store components separately in airtight containers. Keep the sauce and chicken refrigerated for up to 3 days. Add fresh greens when ready to eat.
- → Can I grill the chicken instead?
Absolutely. Grill over medium-high heat for 6-8 minutes per side until charred and cooked through. The grill adds authentic shawarma flavor.
