Save The smell of cumin and cinnamon hitting hot olive oil still takes me back to my first apartment kitchen. I had a craving for shawarma but zero patience for traditional preparation. That spontaneous experiment turned into a weeknight staple I have made for years. Something about those warm spices against crisp cool greens just works.
Last summer my sister dropped by unexpectedly while I was marinating the chicken. She ended up staying for dinner and now requests this every time she visits. The way the yogurt sauce tames the spices is what won her over. We sat on the back porch eating from bowls and talking until sunset.
Ingredients
- Boneless chicken thighs: Stay juicy through high heat cooking unlike breast meat which dries out faster
- Ground cumin and coriander: These two are the backbone of shawarma flavor do not skip them
- Smoked paprika: Adds that subtle campfire note without actual grilling
- Greek yogurt: Creates a creamy cooling sauce that balances the warm spices beautifully
- Mixed salad greens: Use whatever looks fresh at the market sturdy romaine and peppery arugula both work great
Instructions
- Marinate the chicken:
- Whisk the olive oil lemon juice garlic and all those spices together in a bowl. Add the chicken thighs and turn them until they are wearing that spice blend like a coat. Let them rest while you prep the vegetables.
- Cook the chicken:
- Get your skillet ripping hot over medium high heat. Lay in those thighs and listen for the sizzle. Cook about 6 minutes per side until deep brown and cooked through. Let them rest on a cutting board for 5 minutes before slicing.
- Whisk up the sauce:
- Stir the yogurt grated garlic lemon juice and salt together until smooth. Add water a teaspoon at a time until it drizzles easily off a spoon. The garlic will mellow as it sits.
- Build your bowls:
- Pile those greens into four shallow bowls. Scatter the tomatoes cucumber onion and parsley around like you are arranging flowers. Fan the sliced chicken on top.
- Finish and serve:
- Drizzle that garlic sauce over everything right before eating. Grab a fork and mix it all together so each bite gets a bit of everything.
Save This recipe saved me during a particularly hectic work deadline when cooking anything felt impossible. Now it is my go to when I want something that feels special but does not demand hours at the stove. The balance of hot spiced meat and cool crisp vegetables just never gets old.
Making It Your Own
I have tried swapping in steak strips and even roasted cauliflower when vegetarians joined us. The spice blend works its magic on almost anything. Adjust the chili powder up or down depending on who is eating.
Timing Your Prep
The smartest move is marinating the chicken in the morning before work. When you get home just cook it up while you toss the salad together. The flavors deepen all day which is a happy bonus.
Serving Suggestions
Warm pita bread on the side turns this into dinner party fare. A sprinkle of sumac adds a lovely tart bright note that cuts through the richness.
- Leftover chicken keeps beautifully for next day lunches
- The sauce thickens in the fridge so thin with water before serving
- Add some pickled turnips if you can find them at a Middle Eastern market
Save Hope this brings some spice to your table and joy to your kitchen.
Recipe FAQs
- → Can I make this dairy-free?
Yes, simply substitute the Greek yogurt with a non-dairy alternative like coconut yogurt or cashew cream in the garlic sauce. The flavor remains equally delicious and creamy.
- → How long can the chicken marinate?
You can marinate the chicken for 15 minutes minimum, but leaving it for up to 2 hours allows the warm spices to penetrate deeper, resulting in more flavorful meat.
- → Can I prepare this ahead for meal prep?
Absolutely. Cook the chicken and prepare the sauce the day before, storing separately. Assemble the salad just before eating to keep greens crisp, or store components separately and combine when ready to serve.
- → What protein alternatives work well?
Chicken breast, turkey, or crispy tofu are excellent substitutes. Apply the same spice marinade and cooking method for consistent flavor and texture throughout your bowl.
- → How do I adjust the garlic sauce consistency?
Add water gradually to achieve your preferred thickness. For a thinner, drizzle-style sauce, use more water. For a thicker dip, reduce water or add extra yogurt.
- → What can I add for extra flavor and crunch?
Try pickled red onions, sliced radishes, roasted chickpeas, toasted nuts, or fresh herbs like mint and cilantro. A squeeze of lemon juice before serving brightens all the flavors.