Save My kitchen was a mess of spice jars when I first tried to recreate the shawarma chicken I'd eaten at a street cart in Toronto. The vendor had smiled when I asked what made it so good, tapping his nose like it was a secret. I came home determined to crack the code, dumping nearly every warm spice I owned into a bowl. The result was chaotic but surprisingly delicious, and that's how this salad was born, part accident, part obsession.
I made this for a potluck once, skeptical that a salad would hold its own next to casseroles and pasta bakes. But people kept coming back, especially for the yogurt dressing, which one friend described as tangy velvet. Someone asked if I'd catered it, and I didn't correct them right away.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if you prefer leaner meat.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This carries the spices into the chicken and gives the dressing a silky finish.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of shawarma flavor, earthy and slightly nutty.
- Ground coriander (2 tsp): Adds a citrusy brightness that balances the heavier spices.
- Smoked paprika (1 tsp): Brings a hint of char and depth without needing an actual grill.
- Ground turmeric (1 tsp): Offers a golden color and subtle warmth, though it stains everything it touches.
- Ground cinnamon (1/2 tsp): A tiny amount adds an unexpected sweetness that makes people ask what the mystery ingredient is.
- Ground black pepper (1/2 tsp): Just enough to wake up the other spices.
- Salt (1 tsp, plus more for dressing): Essential for drawing out the chicken's flavor and balancing the yogurt.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic is non negotiable here, the jarred stuff just doesn't have the same punch.
- Lemon juice (1 whole lemon for chicken, 1/2 lemon for dressing): Brightens everything and helps tenderize the chicken during marinating.
- Cucumber (1 large, diced): Adds crunch and a cool contrast to the warm spiced chicken.
- Tomatoes (2 medium, diced): Use ripe ones for sweetness, or cherry tomatoes halved if that's what you have.
- Red onion (1 small, thinly sliced): Soaking the slices in cold water for 10 minutes takes away the harsh bite.
- Mixed salad greens (100 g): Any combination works, but I love the peppery bite of arugula mixed in.
- Fresh parsley (2 tbsp, chopped): Flat leaf is best, it tastes cleaner and less soapy than curly.
- Plain Greek yogurt (200 g): The thick, tangy kind that clings to the chicken and doesn't water down the salad.
Instructions
- Make the Marinade:
- In a medium bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it looks like a thick, fragrant paste. The smell alone will make you hungry.
- Coat the Chicken:
- Add the chicken to the bowl and use your hands to massage the marinade into every crevice, making sure each piece is completely coated. Let it sit for at least 15 minutes, though I've left it for up to 2 hours when I remembered to start early.
- Cook the Chicken:
- Heat a grill pan or skillet over medium high heat until it's nearly smoking, then lay the chicken down and resist the urge to move it. Cook for 5 to 7 minutes per side until the edges are charred and the center reads 75 degrees Celsius, then let it rest for 5 minutes before slicing thinly against the grain.
- Prep the Salad:
- In a large bowl, toss together the diced cucumber, tomatoes, sliced red onion, salad greens, and chopped parsley. Keep it simple, the chicken is the star.
- Whisk the Dressing:
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and pourable. Taste it and adjust the lemon or salt as needed.
- Assemble and Serve:
- Divide the salad mixture among four plates, arrange the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the greens are crisp.
Save One evening, I served this to a friend who claimed she didn't like salad as a main dish. She finished her plate, then ate half of mine when I wasn't looking. It's the kind of meal that changes minds quietly, one forkful at a time.
How to Store and Reheat
Store the cooked chicken, salad vegetables, and dressing in separate containers in the fridge for up to 3 days. The chicken reheats beautifully in a hot pan for a minute or two, or you can eat it cold straight from the container. Don't dress the salad until you're ready to eat or the greens will wilt and the whole thing will turn soggy.
Substitutions That Work
If you don't have Greek yogurt, regular plain yogurt works if you drain it through a cheesecloth for 30 minutes to thicken it up. Coconut yogurt makes a creamy dairy free dressing, though it adds a faint tropical note. For the chicken, you can use turkey breast or even firm tofu pressed and marinated the same way, just adjust the cooking time so it doesn't dry out.
Serving Suggestions and Extras
This salad is a full meal on its own, but it loves company. Warm pita bread on the side turns it into a hands on feast, and pickled turnips or radishes add a sharp, crunchy contrast that cuts through the richness. I've also scattered toasted pine nuts or slivered almonds on top for extra texture, and a handful of crumbled feta never hurt anyone.
- Add sliced radishes or pickled onions for extra crunch and tang.
- Pair with a crisp white wine like Sauvignon Blanc or a cold sparkling water with mint.
- Leftovers make an incredible wrap filling if you have flatbreads on hand.
Save This salad has become my answer to the question of what to make when I want something satisfying but not heavy. It tastes like sunshine and spice, and it never feels like you're compromising.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. They cook slightly faster, so monitor carefully to prevent drying out. Aim for 5-6 minutes per side over medium-high heat.
- → How long can I marinate the chicken?
Marinate for at least 15 minutes to develop flavor, or up to 2 hours for more intense spicing. Longer marination allows the spices to penetrate the meat deeply.
- → What can I substitute for the yogurt dressing?
For dairy-free options, use coconut yogurt or tahini-based dressing. You can also make a simple lemon olive oil vinaigrette with the same garlic and cumin seasonings.
- → Is this salad suitable for meal prep?
Keep components separate for best results. Store cooked chicken and dressing in airtight containers for up to 3 days. Assemble salads fresh to maintain crisp vegetables.
- → What vegetables can I add for extra crunch?
Sliced radishes, pickled onions, bell peppers, or shredded carrots add great texture and flavor. Fresh herbs like mint or cilantro complement the shawarma spices beautifully.
- → Can I cook this without a grill pan?
Absolutely. Use a regular skillet over medium-high heat or bake in a preheated 200°C oven for 15-18 minutes. For char marks, finish under the broiler briefly.