This Chicken Shawarma Salad takes everything you love about classic shawarma and drops it straight onto a fresh, crunchy salad that actually feels like dinner. Juicy, spice-packed chicken sits on crisp greens with creamy avocado, bright veggies, and a garlicky yogurt dressing that pulls the whole thing together.
It is bold, filling, and layered with flavour, making this shawarma salad perfect when you want something fresh without sacrificing comfort or satisfaction.
- What Makes This Chicken Shawarma Salad Work
- What Goes Into This Chicken Shawarma Salad
- Add-Ins and Swaps If You Want to Change Things Up
- How To Make Chicken Shawarma Salad
- Pro Tips for the Best Shawarma Chicken Salad
- Recipe FAQ’s
- Chicken Shawarma Salad Recipe
What Makes This Chicken Shawarma Salad Work
This chicken shawarma salad recipe is built with intention. Here is why it works so well:
- Yogurt-marinated shawarma chicken: The yogurt-based marinade tenderises the meat while helping the spices cling, giving you deeply flavoured chicken instead of surface-level seasoning.
- Chicken thighs for better texture: Thighs stay juicy and forgiving, which is essential for shawarma-style cooking.
- Balanced garlic yogurt dressing: Creamy without being heavy, this sauce enhances the spices instead of overpowering them.
- Fresh crunch in every bite: Lettuce, cucumber, tomato, and onion keep the shawarma chicken salad from feeling dense or flat.
- Designed as a full meal: Protein, fat, freshness, and texture are all covered so this salad actually satisfies.
What Goes Into This Chicken Shawarma Salad
This Chicken Shawarma Salad brings togethe bold spices, crisp veggies, and a creamy garlic yogurt sauce for a satisfying and refreshing meal. Here are a few standout ingredients that make it shine:
- Chicken Thigh Fillets: Juicy and flavorful, boneless skinless thighs are ideal for absorbing all the aromatic shawarma spices.
- Greek Yogurt: Used in both the marinade and the dressing, it tenderizes the chicken and adds a creamy, tangy base to the sauce.
- Tahini: A spoonful of sesame paste adds nuttiness and richness that balances the bold spices.
- Feta Cheese: Salty, crumbly feta adds a creamy bite that contrasts beautifully with the fresh veggies.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
Add-Ins and Swaps If You Want to Change Things Up
These options complement the flavours without overpowering the original shawarma salad.
- Toasted Chickpeas: Add crunch and extra protein.
- Pickled Red Cabbage: Brings acidity that cuts through the richness of the chicken.
- Fresh Mint or Dill: Lightens the salad and adds freshness.
- Grilled Halloumi: A great vegetarian swap that still keeps the salad hearty.
How To Make Chicken Shawarma Salad
- Make the Marinade: In a bowl, mix together the yogurt, olive oil, tahini, garlic, spices, and salt to form a paste. Add the chicken thighs and coat thoroughly.
- Marinate the Chicken: Cover and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to deeply infuse into the chicken.
- Cook the Chicken: Heat a cast iron skillet to medium-high. Lightly oil the surface and cook the marinated chicken until golden, charred on the edges, and fully cooked through.
- Warm the Flatbreads: While the chicken is cooking, heat a clean pan over low-medium heat. Warm each flatbread until soft and golden on both sides. Set aside on a serving plate.
- Prepare the Salad Base: In a bowl, combine lettuce, tomatoes, avocado, cucumber, red onion, olives, crumbled feta, and chopped parsley. Gently toss to mix.
- Make the Garlic Yogurt Sauce: In a small bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.
- Assemble the Salad: Once the chicken is cooked, let it rest briefly before slicing. Add it over the salad and flatbreads, arranging evenly.
- Serve and Enjoy: Drizzle everything generously with the sauce. Serve immediately while warm, and enjoy your homemade chicken shawarma salad.
This Chicken Shawarma Salad is hearty enough to stand alone, but a few well-chosen sides can make it feel like a full feast.
Pair it with a side of hummus and warm pita wedges for dipping, or serve with a small bowl of lemony couscous to soak up the extra sauce. A chilled glass of Pink Vodka Lemonade Cocktail or a light cucumber yogurt drink adds a refreshing contrast to the warm, spiced chicken. If you’re in the mood for something bright and zesty, my Crispy Fish Tacos are the perfect match — crunchy, fresh, and bursting with flavor. For something sweet to finish, try my soft Cinnamon rolls to end with a high note.
Pro Tips for the Best Shawarma Chicken Salad
- Marinate the chicken for at least a few hours to fully develop the shawarma flavour.
- Use a hot pan or grill to get those charred edges that define good shawarma chicken.
- Keep the dressing separate until serving so the salad stays crisp.
- Loosen the dressing with lemon juice or water if it thickens too much.
Yes! While thighs stay juicier and soak up more flavor, you can absolutely use chicken breast for a leaner option. Just be careful not to overcook it.
For best results, marinate the chicken for at least 2 hours. If you have time, overnight marinating gives this chicken shawarma salad recipe even deeper flavor.
Shawarma is a Middle Eastern dish made by roasting spiced meat on a vertical spit. This shawarma chicken salad captures those same bold flavors using a stovetop or grill method at home.
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IngredientsUSMetric1x2x3x
Chicken Shawarma:
▢ 2 tablespoons Greek yogurt plain
▢ 2 tablespoons olive oil
▢ 1/2 tablespoon Tahini sesame paste
▢ 2 cloves garlic minced
▢ 1/4 teaspoon ground cinnamon
▢ 1/4 teaspoon ground coriander seed
▢ 1/4 teaspoon ground cloves
▢ 1/4 teaspoon ground cumin
▢ 1/4 teaspoon ground fennel
▢ 1/4 teaspoon smoked paprika
▢ 1/4 teaspoon ground cardamom
▢ 1/4 teaspoon Cayenne pepper or red chili powder – optional
▢ 1/2 teaspoon Kosher salt
▢ 4 boneless skinless chicken thigh fillets
▢ 4 cup lettuce shredded
▢ 2 tomatoes diced
▢ 1 ripe avocado diced
▢ 1 Lebanese cucumber diced
▢ 1/2 red onion chopped
▢ 1/2 cup Kalamata olives
▢ 1/3 cup feta crumbled
▢ 1/4 cup fresh parsley finely chopped
Garlic Yogurt Sauce / Dressing:
- ▢ 1/2 cup Greek yogurt
- ▢ 1 tablespoon tahini
- ▢ 1 clove garlic minced
- ▢ 1 teaspoon lemon juice fresh squeezed
- ▢ 1 pinch salt to taste
Additional:
- ▢ 3 flatbreads I used white flour, or wraps of your choice
Instructions
- In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
- When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
- While the chicken is cooking, prepare flatbreads: heat a larger pan over low-medium heat and warm flatbreads until golden on each side and warmed through. Arrange onto serving plate.
- Top the flatbreads with the salad ingredients and lightly toss salad.
- Prepare garlic yoghurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
- Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Shawarma Salad
Ingredients
Chicken Shawarma:
2 tablespoons Greek yogurt plain
2 tablespoons olive oil
1/2 tablespoon Tahini sesame paste
2 cloves garlic minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika
1/4 teaspoon ground cardamom
1/4 teaspoon Cayenne pepper or red chili powder - optional
1/2 teaspoon Kosher salt
4 boneless skinless chicken thigh fillets
4 cup lettuce shredded
2 tomatoes diced
1 ripe avocado diced
1 Lebanese cucumber diced
1/2 red onion chopped
1/2 cup Kalamata olives
1/3 cup feta crumbled
1/4 cup fresh parsley finely chopped
Garlic Yogurt Sauce / Dressing:
- 1/2 cup Greek yogurt
- 1 tablespoon tahini
- 1 clove garlic minced
- 1 teaspoon lemon juice fresh squeezed
- 1 pinch salt to taste
Additional:
- 3 flatbreads I used white flour, or wraps of your choice
Instructions
- In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
- When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
- While the chicken is cooking, prepare flatbreads: heat a larger pan over low-medium heat and warm flatbreads until golden on each side and warmed through. Arrange onto serving plate.
- Top the flatbreads with the salad ingredients and lightly toss salad.
- Prepare garlic yoghurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
- Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.
