Pin it My neighbor Layla invited me over one Saturday, and the moment I walked into her kitchen, the smell of cumin and coriander hit me like a warm handshake. She was grilling chicken on a small stovetop pan, the spices crackling and turning golden at the edges. We ate it over a huge pile of chopped vegetables with a yogurt sauce she whisked together in under a minute. I went home that night determined to recreate it, and this salad has been on repeat ever since.
I made this for a potluck once, and people kept asking if I ordered it from somewhere. The chicken stays juicy because thighs hold up better to high heat, and the char from the pan adds a smoky note that reminds me of street food. Even my friend who claims she does not like salads went back for seconds. It is one of those recipes that makes you look like you tried harder than you actually did.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and absorb the spices better, but breasts work if you prefer leaner meat.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): It helps the spices cling to the chicken and adds richness to the yogurt dressing without making it heavy.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): This is the backbone of the shawarma flavor, warm and earthy with a slight bitterness that balances the sweetness of paprika.
- Ground coriander (2 tsp): It brings a light citrusy note that brightens the spice blend and keeps it from feeling too heavy.
- Smoked paprika (1 tsp): Adds a subtle smokiness that mimics the flavor of a rotisserie, even when you are just using a stovetop pan.
- Ground turmeric (1 tsp): Gives the chicken a gorgeous golden color and a slightly bitter, earthy undertone.
- Ground cinnamon (1/2 tsp): Just a hint adds warmth and a whisper of sweetness that rounds out the savory spices.
- Ground black pepper (1/2 tsp): A little heat that does not overpower, just wakes up your palate.
- Salt (1 tsp): Essential for drawing out the flavors in both the chicken and the vegetables.
- Garlic cloves (2 minced for chicken, 1 for dressing): Fresh garlic adds sharpness and depth that garlic powder just cannot match.
- Lemon juice (1 lemon for chicken, 1/2 lemon for dressing): The acidity tenderizes the chicken and brightens every bite of the salad.
- Cucumber (1 large, diced): Adds crunch and a cool contrast to the warm spiced chicken.
- Tomatoes (2 medium, diced): They release a little juice that mingles with the dressing and makes everything taste fresher.
- Red onion (1 small, thinly sliced): Gives a sharp bite that mellows slightly when tossed with the other ingredients.
- Mixed salad greens (100 g): A base that adds volume and a variety of textures without overwhelming the other flavors.
- Fresh parsley (2 tbsp, chopped): Bright, grassy, and essential for that authentic Middle Eastern touch.
- Plain Greek yogurt (200 g): Thick and tangy, it creates a creamy dressing that clings to everything perfectly.
Instructions
- Make the marinade:
- In a bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a thick paste. The spices will bloom in the oil and become fragrant almost immediately.
- Marinate the chicken:
- Add the chicken to the bowl and toss until every piece is coated in the spice mixture. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Cook the chicken:
- Preheat a grill pan or skillet over medium high heat until it is quite hot. Cook the marinated chicken for 5 to 7 minutes per side, until the edges are charred and the inside reaches 75 degrees Celsius. Let it rest for 5 minutes, then slice thinly against the grain.
- Prepare the salad:
- In a large bowl, toss together the diced cucumber, tomatoes, red onion, salad greens, and chopped parsley. The vegetables should look colorful and inviting.
- Make the yogurt dressing:
- Whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth. Taste and adjust the seasoning if needed.
- Assemble and serve:
- Divide the salad mixture among four plates, top each with sliced chicken, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm.
Pin it The first time I served this to my family, my dad kept sneaking back to the kitchen for more chicken straight from the cutting board. He said the spices reminded him of a trip he took to Beirut years ago. Now whenever I make it, he tells that same story, and I do not mind one bit because it means the food is doing its job.
How to Get the Best Char on Your Chicken
A smoking hot pan is your best friend here. I learned this after making pale, sad chicken a few times because I was too impatient to let the pan heat up properly. You want to hear a loud sizzle the moment the chicken hits the surface. Do not move it around too much, let it sit and develop those dark, caramelized edges. If you are using chicken breasts, consider pounding them to an even thickness so they cook through without drying out. Thighs are more forgiving, but either way, a good char makes all the difference.
What to Do with Leftovers
This salad actually holds up pretty well in the fridge, though I like to keep the components separate if I know I will have extras. Store the chicken, salad, and dressing in different containers, then assemble just before eating. The chicken is fantastic tucked into a wrap the next day, or even chopped up and stirred into scrambled eggs. The yogurt dressing stays fresh for about three days and doubles as a great dip for raw vegetables or pita chips. I have even used leftover chicken cold, straight from the fridge, on top of hummus with a drizzle of olive oil.
Simple Swaps and Add Ins
If you want extra crunch, throw in some sliced radishes or pickled turnips, they add a tangy bite that cuts through the richness of the yogurt. I have also added chickpeas when I needed to stretch the recipe for more people, and they soak up the dressing beautifully. For a dairy free version, swap the Greek yogurt with coconut yogurt, it is surprisingly creamy and the flavor works well with the spices. If you are not worried about keeping it gluten free, warm pita bread on the side is never a bad idea.
- Try adding a handful of toasted pine nuts or slivered almonds for extra texture and a nutty flavor.
- A few crumbles of feta cheese on top bring a salty, creamy contrast that some people love.
- If you like heat, stir a pinch of cayenne into the marinade or drizzle some hot sauce over the finished salad.
Pin it This is one of those recipes I turn to when I want something that feels special but does not require much fuss. It reminds me that good food does not have to be complicated, just honest and full of flavor.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance for deeper flavor development. Store in the refrigerator, then grill when ready to serve. Cooked chicken keeps refrigerated for 3 days.
- → What's the best way to grill the chicken?
Use medium-high heat and cook marinated chicken 5-7 minutes per side until internal temperature reaches 165°F. Let it rest 5 minutes before slicing to retain juices and ensure tenderness.
- → How can I make this dairy-free?
Substitute coconut yogurt or tahini-based dressing for the Greek yogurt in the dressing. Both provide creamy texture and complement the Middle Eastern spices beautifully.
- → What vegetables can I add or substitute?
Try adding radishes, pickled onions, bell peppers, or carrots for extra crunch. You can also swap the mixed greens for arugula or spinach based on preference.
- → Is this gluten-free?
Yes, the salad itself is naturally gluten-free. However, if serving with pita bread, use gluten-free pita. Always verify spice blend packaging for potential cross-contamination.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the fresh vegetables and tangy dressing perfectly. Alternatively, try a light rosé or a dry Riesling for a refreshing pairing.