Save to Pinterest My tiny apartment kitchen used to smell like shawarma spices three nights a week back when I first discovered how easy it is to recreate those bold Middle Eastern flavors at home. The blend of cumin, coriander, and cinnamon would fill every corner of the space. Now this salad bowl has become my go-to when I want something vibrant and satisfying without spending hours over the stove.
Last summer my sister came over for lunch skeptical that a salad could actually feel like a full meal. One bite of the spiced chicken with that cool garlicky sauce and she was texting me the next day for the recipe. Now whenever she visits she specifically requests these bowls and we mix up the toppings based on whatever looks fresh at the market.
Ingredients
- Chicken thighs: Stay juicier than breasts especially when cooked with aggressive spices like these
- Ground cumin and coriander: The backbone of shawarma flavor, toast them briefly in a dry pan first if you want to deepen the taste
- Smoked paprika: Adds that subtle campfire element you usually get from vertical rotisserie cooking
- Cinnamon: Just a half teaspoon creates warmth without making the dish taste dessert-like
- Greek yogurt: The creamy base for the sauce, though any plain yogurt works in a pinch
- Mixed greens: Use whatever looks fresh and crisp, the contrast with the spiced chicken is what matters
- Fresh parsley: Do not skip this, its bright flavor cuts through the rich spices
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, garlic and all those beautiful spices in a bowl until it forms a paste. Coat the chicken thighs thoroughly and let them sit while you prep everything else, 15 minutes is enough but longer is better.
- Cook the chicken:
- Get your skillet ripping hot over medium-high heat and cook those thighs for about 6 minutes per side. You want a dark golden crust on each side. Let the meat rest for 5 minutes before slicing, this keeps all those juices inside instead of on your cutting board.
- Make the garlic sauce:
- Grate the garlic directly into your yogurt so it really incorporates. Add the lemon juice and a pinch of salt, then whisk until smooth. The sauce should be drizzle-able, like a thin ranch dressing.
- Build your bowls:
- Start with a bed of those crisp greens then arrange the tomatoes, cucumbers and onion in sections on top. Fan the sliced chicken across everything and finish with that garlic sauce and fresh parsley. Let everyone drizzle extra sauce at the table.
Save to Pinterest This bowl has saved me on countless busy weeknights when takeout sounded tempting but I knew I could make something healthier just as fast. The way the warm spiced chicken hits the cool crisp greens never gets old.
Making It Ahead
The chicken marinade works wonders overnight and the sauce actually tastes better after the garlic has time to mellow out. I have learned to slice the cucumbers but keep them separate until serving so they do not make everything soggy.
Customizing Your Bowl
Sometimes I swap in roasted cauliflower or halloumi for the chicken when I want a vegetarian version. Pickled red onions add this incredible tang that cuts through the rich spices. The formula stays the same: something warm and spiced, something fresh and crunchy, and that creamy sauce to tie it all together.
Perfect Pairings
These bowls work with almost any side dish you have on hand. Warm pita is the traditional choice for scooping up every last bit, but roasted potatoes or even rice work beautifully if you want something more substantial.
- Mince the garlic for the sauce as finely as possible so no one gets an intense raw bite
- Slice the chicken against the grain for the most tender texture
- Keep the extra sauce in a small jar at the table, people always want more
Save to Pinterest Hope this becomes a weeknight staple in your kitchen like it has in mine. There is something deeply satisfying about a meal that looks this impressive and comes together this quickly.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 2 hours for deeper flavor, or cook it in advance and refrigerate for up to 3 days. Reheat gently before serving or serve cold for a lighter version.
- → What are good substitutes for Greek yogurt in the sauce?
Use non-dairy yogurt, cashew cream, tahini thinned with water, or sour cream as alternatives. Each will give a slightly different flavor profile while maintaining the creamy texture.
- → How do I make this dish vegetarian?
Replace the chicken with seasoned tofu, chickpeas, or white beans marinated in the same spice mixture. Cook tofu until golden, or warm beans gently before assembling the bowl.
- → Can I meal prep this for the week?
Store the cooked chicken and sauce separately from the greens and fresh vegetables. Assemble bowls fresh to keep greens crisp, or pack components separately and combine just before eating.
- → What spices define the shawarma flavor?
The combination of cumin, coriander, smoked paprika, turmeric, and cinnamon creates the signature warm, slightly sweet and smoky profile. Adjust spice levels to your preference.
- → Is this suitable for meal planning on a diet?
At 340 calories with 32g protein per serving, this is excellent for balanced eating. The high protein and fiber content keeps you satisfied, making it ideal for various dietary approaches.