Save to Pinterest The smell of cumin and coriander hitting a hot pan always brings me straight back to a Thursday night when I had absolutely nothing planned for dinner. I opened the fridge, saw chicken thighs and some sad looking greens, and thought about ordering takeout. Then I remembered a spice blend I'd mixed up weeks earlier and shoved in the back of the cupboard. Twenty minutes later, I had this salad on the table, and it tasted better than anything I could have ordered.
I started making this salad during a particularly hot summer when turning on the oven felt like punishment. My neighbor popped over one evening while I was grilling the chicken on a cast iron pan with the windows open. She asked what smelled so good, and I ended up making double the next night so we could eat together on the back porch. Now she texts me every few weeks asking if it's shawarma night.
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 watch the timing closely.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This helps the spices cling to the chicken and creates those beautiful charred edges that make each bite interesting.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma flavor, it adds warmth without being spicy and smells incredible as it toasts on the meat.
- Ground coriander (2 tsp): It brings a subtle citrusy sweetness that balances the earthiness of cumin perfectly.
- Smoked paprika (1 tsp): This gives the chicken a hint of smokiness even if you are cooking indoors on a regular pan.
- Ground turmeric (1 tsp): It adds a gorgeous golden color and a slightly bitter edge that deepens the overall flavor.
- Ground cinnamon (1/2 tsp): Just enough to add warmth and complexity without making it taste like dessert.
- Ground black pepper (1/2 tsp): Freshly cracked is always better and adds a gentle heat that wakes up your palate.
- Salt (1 tsp): Essential for drawing out the flavor of the chicken and the spices, do not skip it in the marinade.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Fresh garlic makes all the difference, the jarred stuff just does not have the same punch or fragrance.
- Lemon juice (1 whole lemon for chicken, 1/2 lemon for dressing): The acidity tenderizes the chicken and brightens every single component of this dish.
- Large cucumber (1, diced): It adds cool crunch and helps balance the warmth of the spices, plus it never wilts like lettuce does.
- Medium tomatoes (2, diced): Choose ripe ones for sweetness and juice, they create little pockets of freshness throughout the salad.
- Small red onion (1, thinly sliced): The sharpness mellows as it sits with the other vegetables and adds a pop of color.
- Mixed salad greens (100 g): Any blend works, I like one with a bit of peppery arugula mixed in for extra bite.
- Fresh parsley (2 tbsp, chopped): This is not just a garnish, it adds a grassy freshness that ties everything together.
- Plain Greek yogurt (200 g): The thick creamy texture makes the dressing luxurious and the tanginess complements the spiced chicken perfectly.
Instructions
- Mix the marinade:
- In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice, stirring until it forms 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 surface, making sure nothing is left bare. Let it sit for at least 15 minutes, though if you have time, an hour or two in the fridge makes it even better.
- Grill the chicken:
- Preheat a grill pan or skillet over medium high heat until a drop of water sizzles on contact. Cook the marinated chicken for 5 to 7 minutes per side until the edges are charred and the center reaches 75 degrees Celsius, then let it rest for 5 minutes before slicing thinly against the grain.
- Prepare the salad base:
- In a large bowl, toss together 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 and creamy. Taste it and adjust the lemon or salt if needed.
- Assemble and serve:
- Divide the salad mixture among plates, arrange the sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.
Save to Pinterest One weekend I made this for a small lunch gathering and set everything out in separate bowls so people could build their own plates. My friend who swore she did not like yogurt went back for seconds and asked for the dressing recipe. It is moments like that when you realize a dish has officially made it into your regular rotation.
Making It Your Own
This salad is incredibly forgiving and welcomes all kinds of additions based on what you have around. I have thrown in sliced radishes for extra crunch, pickled turnips for tang, or even roasted chickpeas when I wanted more heft. Sometimes I add a handful of crumbled feta or a few kalamata olives if I am feeling fancy. The spice blend on the chicken is the star, but everything else is just a supporting cast that you can swap out based on mood or whatever is lurking in your fridge.
Storage and Meal Prep
I have found this salad works beautifully for meal prep if you keep the components separate. The cooked chicken stays moist in the fridge for up to three days, and the dressing actually gets better as the garlic mellows out. Chop your vegetables the night before and store them in an airtight container with a damp paper towel to keep them crisp. When lunch rolls around, just assemble and eat. It is one of those rare dishes that tastes just as good cold from the fridge as it does freshly made.
Serving Suggestions
While this salad is absolutely satisfying on its own, there are a few things that take it to the next level. Warm pita bread on the side is perfect for scooping up any dressing left on the plate, though that obviously takes it out of gluten free territory. A crisp white wine like Sauvignon Blanc cuts through the richness of the yogurt and complements the spices beautifully. I have also served it alongside hummus and baba ganoush for a full Middle Eastern spread that feels special without being complicated.
- Add a handful of toasted pine nuts or slivered almonds for extra texture and richness
- Drizzle a little pomegranate molasses over the top for a sweet tart finish that makes it feel restaurant quality
- Serve with a side of pickled vegetables or olives to balance the richness of the yogurt dressing
Save to Pinterest This salad has become my answer to so many dinnertime dilemmas, from weeknight rushes to lazy weekend lunches. I hope it finds a spot in your regular rotation too, because there is something deeply satisfying about a meal that tastes this vibrant and comes together this easily.
Recipe FAQs
- → Can I marinate the chicken longer than 15 minutes?
Yes, marinating for up to 2 hours will deepen the flavors significantly. For even more intense spicing, prepare the marinade the night before and let it sit in the refrigerator overnight.
- → What if I don't have a grill pan?
A regular skillet or cast-iron pan works perfectly for cooking the marinated chicken. You'll still achieve a nice sear and light charring over medium-high heat. Alternatively, use an outdoor grill or oven broiler.
- → How do I make this dairy-free?
Simply substitute the Greek yogurt with coconut yogurt or cashew cream in the dressing. The cumin and garlic flavors will still shine through, and the creaminess remains satisfying.
- → Can I prepare components ahead of time?
Absolutely. Marinate the chicken up to 2 hours in advance, chop vegetables and store them separately, and prepare the yogurt dressing up to one day ahead. Assemble just before serving for maximum freshness and crispness.
- → What wine pairs best with this salad?
A crisp white wine like Sauvignon Blanc complements the spiced chicken and fresh vegetables beautifully. The acidity balances the rich yogurt dressing and brings out the Middle Eastern spice notes.
- → How can I add extra texture and flavor?
Layer in sliced radishes, pickled onions, or crispy chickpeas for added crunch. Toasted nuts like almonds or pine nuts also work wonderfully. A sprinkle of pomegranate seeds adds tartness and visual appeal.