Chicken Shawarma Salad Bowl

The spices hit me first—that unmistakable warm blend of cumin, cinnamon, and paprika filling my tiny apartment kitchen. I had just moved in, boxes still stacked in the living room, when I decided to make something that felt like home even though I had never been to the Middle East. The chicken sizzled away, and I remember thinking, okay, this is it, this is the kind of cooking I want to do every day. Now this shawarma bowl has become my weeknight superhero, delivering those big, bold flavors in under 40 minutes.

My sister called me mid-chop one Tuesday, stressed about meal prep, and I told her about this bowl. She was skeptical about the cinnamon in savory chicken but texted me an hour later saying she had already eaten the leftovers standing at the counter. Now she makes it every Sunday for her workweek lunches, and I like knowing that something I stumbled through in that first apartment is feeding her family too.

Ingredients

• Boneless chicken thighs: Thighs stay juicier than breast, especially when you are cooking them quickly over high heat like we do here
• Olive oil and lemon juice: This duo does double duty tenderizing the chicken and carrying all those warm spices deep into the meat
• Ground cumin and coriander: These are the backbone of shawarma flavor, earthy and citrusy all at once
• Smoked paprika and cinnamon: The paprika adds depth while cinnamon gives that subtle warmth that makes people ask what is in this
• Mixed salad greens: Use whatever looks fresh at the market, I usually grab a bag with some arugula for peppery bite
• Cherry tomatoes and cucumber: They provide that cool, crisp contrast to the spiced warm chicken
• Plain Greek yogurt: The base for the sauce, it gets creamy and tangy when you whisk in garlic and lemon

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, garlic, and all those gorgeous spices in a bowl, then tumble in the chicken thighs and give them a good massage to coat everything evenly. Let it sit for at least 15 minutes, though I have been known to throw it straight in the pan when time is tight.

Cook the chicken:

Heat up a large skillet over medium high heat until it is nice and hot, then cook those spice coated thighs for about 5 to 7 minutes per side until they have a beautiful brown crust. Let the chicken rest for a few minutes before slicing into strips, this keeps all the juices where they belong.

Whisk up the garlic sauce:

In a small bowl, combine yogurt with grated garlic, lemon juice, olive oil, and salt, whisking until it is silky smooth. Add a splash of water if it seems too thick, you want it drizzly enough to coat every bite.

Build your bowls:

Start with a bed of those mixed greens, then scatter tomatoes, cucumber, red onion, and parsley around like you are plating something fancy. Arrange the sliced chicken on top and finish with that glorious garlic sauce.

Save

There was this one summer evening when I set everything out on the patio, letting friends build their own bowls with whatever toppings spoke to them. Watching everyone customize their perfect bite, the conversation flowing as freely as the garlic sauce, I realized recipes are really just invitations to gather.

Make It Your Own

Sometimes I toss in roasted cauliflower or sweet potatoes when I want something more substantial, and they play so nicely with the shawarma spices. Pickled red onions have become a nonnegotiable in my house, adding that bright acid that cuts through the rich yogurt sauce.

Getting Ahead

The chicken marinade can be mixed up the night before, and honestly, the flavors just get better with a little extra time to mingle. I have also grilled the chicken outdoors when the weather is nice, which adds this lovely smoky dimension that makes the whole bowl feel even more special.

Serving Ideas

Warm pita bread on the side is never a bad idea, even if you are keeping things gluten free most of the time. A little extra chopped fresh herbs like mint or dill scattered on top right before serving wakes everything up.

• Leftovers keep beautifully for 2 to 3 days, just pack the sauce separately to keep things crisp
• The spice rub works just as well on ground meat or even roasted cauliflower heads
• If meal prepping, store the sliced chicken separately from the dressed greens to maintain that perfect texture

Save

This bowl started as an experiment in a half-unpacked kitchen and became the recipe I turn to when I want food that feels both nourishing and exciting. Hope it brings some spice to your weeknight routine too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance. The garlic sauce also keeps well in the refrigerator for 2-3 days. Assemble bowls just before serving to keep greens crisp.

→ What cut of chicken works best?

Chicken thighs are ideal because they stay juicy and flavorful during cooking. You can substitute chicken breast, but reduce cooking time slightly to prevent drying.

→ Is this bowl gluten-free?

Yes, all core ingredients are naturally gluten-free. If serving with pita bread, choose certified gluten-free options to accommodate dietary needs.

→ Can I make it dairy-free?

Absolutely. Swap Greek yogurt for coconut yogurt, almond yogurt, or another non-dairy alternative in the garlic sauce. The flavor remains delicious and creamy.

→ What other toppings work well?

Pickled red onions, sliced radishes, crumbled feta, olives, or roasted chickpeas all add wonderful texture and flavor. Warm pita or hummus on the side makes it even more satisfying.

→ How spicy is this dish?

The heat level is mild to moderate, coming from chili powder. Adjust by reducing or omitting the chili powder for a milder version, or add cayenne for more kick.