There’s a world of vibrant flavors waiting to be discovered in every bite of a perfectly crafted chicken shawarma salad bowl. Imagine tender, marinated grilled chicken, infused with aromatic spices, nestled atop a bed of crisp greens and fresh vegetables, all coming together in a harmonious blend of taste and texture. “Grilled Chicken Shawarma Salad Bowl” invites you on a culinary journey thru the Middle east’s beloved street food, reinvented as a wholesome, colorful meal that’s as nourishing as it is indeed flavorful. Whether you’re a seasoned foodie or simply craving a fresh twist on classic salad, this dish promises a feast for the senses and a festivity of bold, irresistible flavors.
Savor the flavor of perfectly grilled chicken shawarma salad bowls, where each bite bursts with vibrant freshness and bold Middle Eastern spices. This recipe celebrates the beauty of marinating, balancing textures, and pairing dressings to create an unforgettable culinary experience right at home.
Prep and Cook Time
- Prep Time: 20 minutes
- Marinating Time: 3 to 6 hours (overnight ideal)
- Cook Time: 15 minutes
Yield
- Serves 4 generously
Difficulty Level
- Medium – approachable for home cooks ready to explore spice blends and layering flavors
Ingredients
- For the Grilled Chicken Shawarma:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tsp turmeric powder
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper (adjust to taste)
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- For the Shawarma Salad Bowl:
- 4 cups mixed greens (arugula, baby spinach, romaine)
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ½ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ½ cup cooked chickpeas
- ¼ cup pickled turnips or radishes (optional but authentic)
- ¼ cup crumbled feta cheese (optional)
- For the Dressing:
- 3 tbsp tahini paste
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- Water to thin (about 2-3 tbsp)
- Salt to taste
Instructions
- Prepare the marinade: In a medium bowl, whisk together Greek yogurt, olive oil, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, lemon juice, salt, and pepper.
- Marinate the chicken: Add chicken thighs to the marinade, turning to coat evenly. Cover with plastic wrap and refrigerate for at least 3 hours,preferably overnight for deep flavor infusion.
- Make the dressing: Whisk tahini, lemon juice, olive oil, honey, and garlic in a small bowl. Add water a tablespoon at a time until the dressing is silky and pourable. Season with salt. Refrigerate until ready to serve.
- Preheat your grill or grill pan: Medium-high heat is ideal. Lightly oil the grate or pan to prevent sticking.
- Grill the chicken: Remove chicken from marinade, letting excess drip off. Grill 6-7 minutes per side or until nicely charred and cooked through (internal temperature 165°F). Avoid flipping too often for attractive grill marks.
- rest and slice: Let the chicken rest 5 minutes before slicing into thin strips-this preserves juices and tenderness.
- Assemble the salad bowls: In individual bowls, layer mixed greens, cherry tomatoes, cucumber, red onion, herbs, chickpeas, and pickled turnips. Arrange sliced chicken on top.
- Finish with dressing and garnish: Drizzle the tahini dressing generously, sprinkle crumbled feta if using, and add a final touch of freshly cracked black pepper.
Tips for Success
- Marinating for at least 3 hours ensures optimal spice absorption; overnight is better.
- Chicken thighs keep the meat juicy and tender, but boneless chicken breast can be a leaner substitute.
- For grill pan cooks, pressing lightly with a spatula helps achieve classic shawarma sear marks.
- If fresh herbs are limited, dried oregano or za’atar can lend a similar aromatic note.
- make-ahead tip: Prepare the dressing and marinate the chicken a day ahead to save time on busy nights.
- For a vegan version, substitute grilled marinated tofu or seitan and omit feta.
Serving Suggestions
consider serving this vibrant shawarma salad bowl alongside warm pita bread or flatbread to scoop up every flavorful morsel. A side of spiced roasted potatoes or crispy falafel complements the dish beautifully. Garnish with a sprinkle of toasted sesame seeds or a few pickled vegetables for added zing and crunch. Pair with a fresh cucumber-mint yogurt dip (tzatziki) to harmonize the smoky spices.
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| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| protein | 38 g |
| Carbohydrates | 18 g |
| Fat | 20 g |
ready to explore more Middle Eastern flavors? Check out our Ultimate Homemade Hummus recipe for a perfect snack alongside your shawarma salad bowl. For authentic spice blends, visit Serious Eats Shawarma Spice Guide.
Q&A
Q&A: Savor the Flavor – Grilled Chicken Shawarma Salad Bowl Delight
Q1: What makes the Grilled Chicken Shawarma Salad Bowl so special?
A: It’s the perfect fusion of bold Middle eastern spices and fresh, vibrant ingredients. Juicy, marinated grilled chicken meets a crisp bed of mixed greens, tangy pickles, and a drizzle of creamy tahini dressing. Each bite bursts with smoky, savory notes balanced by refreshing textures-a true flavor fiesta in a bowl!
Q2: How is the chicken prepared to achieve that authentic shawarma taste?
A: The chicken is marinated in a fragrant blend of garlic, cumin, coriander, paprika, turmeric, and a touch of cinnamon. After soaking up these spices, it’s grilled over high heat to develop a slightly charred, caramelized crust that locks in the juicy tenderness and signature shawarma aroma.
Q3: What salad ingredients complement the shawarma chicken best?
A: Think crisp romaine or mixed greens, juicy cherry tomatoes, crunchy cucumbers, pickled turnips or red onions for tang, and fresh herbs like parsley or mint.These elements cut through the rich chicken, adding brightness and layers of texture that keep every forkful exciting.
Q4: Is the salad bowl suitable for a healthy diet?
A: Absolutely! This dish is packed with lean protein and nutrient-rich vegetables. Plus, since it’s grilled (not fried) and uses wholesome dressings like tahini or lemon vinaigrette, it satisfies your craving without tipping the calorie scale. It’s a flavorful, balanced meal you can feel good about.
Q5: can this recipe be customized for different dietary preferences?
A: Yes! You can easily swap grilled chicken for marinated tofu or chickpeas for a vegetarian twist. For a gluten-free version, just ensure the pita or bread accompaniment is omitted or replaced with gluten-free crackers. The salad bowl’s core flavors are versatile and welcoming to all taste buds!
Q6: What tips will elevate my homemade Grilled Chicken Shawarma Salad Bowl?
A: Don’t rush the marinade-let the chicken soak in spices for at least a few hours or overnight to deepen flavor. Use fresh herbs generously, and toast your pita or nuts for added crunch and warmth. drizzle your tahini dressing slowly and add a squeeze of fresh lemon to awaken the whole dish.Q7: Why is this dish a grate choice for weeknight dinners?
A: It’s quick, satisfying, and requires just one grill pan or skillet. The marinade can be prepared in advance, and the salad components are simple to assemble. Plus, it’s a crowd-pleaser that feels like a special treat without the fuss-perfect for busy evenings when you want something delicious and nutritious.
ready to embark on your shawarma salad adventure? Fire up the grill, summon your spice blends, and get ready to savor every flavorful bite!
Concluding Remarks
As the smoky aroma of grilled chicken shawarma mingles with the vibrant crunch of fresh greens and the zesty kiss of tangy dressings, this salad bowl transforms a simple meal into a flavorful celebration. Whether you’re seeking a quick lunch packed with protein or a light dinner that doesn’t compromise on taste, the Grilled Chicken Shawarma Salad Bowl delivers a delightful harmony of textures and spices. so next time hunger calls, don’t just settle-savor every bite and let your palate travel to the heart of Middle Eastern indulgence, one forkful at a time.
