Save The smell of cumin and coriander hitting a hot pan always takes me straight back to a corner shawarma shop I used to pass on my way home from work. I never thought I could recreate that char and spice at home until I tossed some chicken thighs into a marinade one Sunday afternoon. The kitchen filled with warmth and smoke, and suddenly I had something better than takeout. Now this salad is my answer to weeknight cravings that need to feel special.
I made this for a small dinner party once, and everyone kept asking if I had ordered it from somewhere. One friend scraped her bowl clean and then eyed the leftover chicken on the cutting board. That moment, watching people genuinely excited over something I threw together on a weeknight budget, made me realize how powerful simple spices and fresh vegetables can be. It became my go to whenever I want to impress without the stress.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and handle the spice blend beautifully, but breasts work if you prefer leaner meat.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): It carries the spices into the meat and adds richness to the yogurt without making it heavy.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): This is the backbone of the shawarma flavor, earthy and warm, and a little goes a long way.
- Ground coriander (2 tsp): It brings a subtle citrus note that balances the deeper spices and keeps everything from tasting one dimensional.
- Smoked paprika (1 tsp): This adds the gentle smokiness that mimics a real grill even if you are cooking indoors.
- Ground turmeric (1 tsp): Beyond its golden color, it adds a faint bitterness that rounds out the spice mix in an unexpected way.
- Ground cinnamon (1/2 tsp): Just a hint brings warmth and a whisper of sweetness that makes people wonder what the secret is.
- Ground black pepper (1/2 tsp): Freshly ground makes a difference here, adding a sharp bite that wakes up the other spices.
- Salt (1 tsp for chicken, to taste for dressing): It pulls everything together and makes sure the spices shine instead of getting lost.
- Garlic cloves (2 for chicken, 1 for dressing, minced): Raw garlic in the marinade mellows as it cooks, while the dressing garlic stays bright and punchy.
- Lemon juice (1 whole lemon for chicken, 1/2 lemon for dressing): Acid cuts through the richness and keeps every bite tasting fresh and lively.
- Large cucumber (1, diced): It adds crunch and coolness, a perfect contrast to the warm spiced chicken.
- Medium tomatoes (2, diced): Choose ripe ones for sweetness and juice that mingle with the dressing at the bottom of the bowl.
- Small red onion (1, thinly sliced): Slicing it thin keeps the bite manageable and adds a sharp, colorful accent.
- Mixed salad greens (100 g): Any mix works, but something with a little bitterness like arugula adds another layer of flavor.
- Fresh parsley (2 tbsp, chopped): It brightens everything and adds a grassy freshness that feels essential, not optional.
- Plain Greek yogurt (200 g): Thick and tangy, it clings to the vegetables and chicken instead of pooling at the bottom like a thinner dressing would.
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 fragrant, slightly gritty paste. Add the chicken and massage the marinade into every crevice, then let it sit for at least 15 minutes or up to 2 hours in the fridge if you have time.
- Cook the Chicken:
- Heat a grill pan or skillet over medium high until it is almost smoking, then lay the chicken down without crowding the pan. Let it cook undisturbed for 5 to 7 minutes per side, resisting the urge to move it so you get those dark, caramelized edges. Once cooked through, let it rest for 5 minutes before slicing it thinly against the grain.
- Prep the Salad:
- Toss cucumber, tomatoes, red onion, salad greens, and parsley in a large bowl, mixing gently so the tender greens do not bruise. This base can sit for a few minutes without wilting, which is helpful if you are juggling other tasks.
- Whisk the Dressing:
- Combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper in a small bowl, whisking until smooth and creamy. Taste it and adjust the lemon or salt if it needs more brightness or punch.
- Assemble and Serve:
- Divide the salad among plates, lay the warm sliced chicken on top, and drizzle generously with the yogurt dressing. Serve immediately while the chicken is still warm and the greens are crisp.
Save One summer evening, I packed this salad into containers and took it to a park picnic with friends. We sat on blankets as the sun dipped low, and everyone dug in with forks and fingers, laughing as yogurt dressing dripped onto paper plates. Someone said it tasted like vacation, and I think that is exactly what a good recipe should do. It should take you somewhere, even if you are just sitting on the grass in your own neighborhood.
Customizing Your Salad
This salad is forgiving and loves to be adjusted based on what you have or what sounds good. I have thrown in sliced radishes for extra snap, pickled turnips for tang, or even roasted red peppers when I had a jar open in the fridge. If you want more heft, add a scoop of cooked quinoa or some chickpeas straight from the can. The yogurt dressing is the anchor, so as long as you keep that consistent, you can play with the rest and it will still taste like the dish you fell for.
Making It Ahead
The beauty of this recipe is that almost everything can be prepped in advance without losing quality. Marinate and cook the chicken the night before, slice it, and store it in the fridge in an airtight container. Chop your vegetables and keep them separate from the greens so nothing gets soggy. The dressing actually tastes better after a few hours as the garlic mellows and the flavors blend. When you are ready to eat, just toss everything together and dinner is on the table in two minutes.
Serving Suggestions
While this salad stands strong on its own, a few small additions can make it feel like a full spread. Warm pita wedges are perfect for scooping up extra dressing, though they will break the gluten free promise. A handful of toasted pine nuts or slivered almonds adds crunch and richness that plays well with the yogurt. I also love serving it with a side of hummus and some pickled vegetables for a mezze style meal that feels generous and relaxed.
- Try a crisp white wine like Sauvignon Blanc or a light beer to cut through the richness.
- For a non alcoholic option, iced mint tea or sparkling water with lemon is refreshing and keeps the Middle Eastern vibe going.
- Leftovers pack beautifully for lunch the next day, just keep the dressing separate until you are ready to eat.
Save This salad has become one of those recipes I turn to when I want something that feels special but does not demand too much from me. It is bright, filling, and always tastes like I tried harder than I actually did.
Recipe FAQs
- → How long can I marinate the chicken?
Marinate the chicken for at least 15 minutes for basic flavor, or up to 2 hours for deeper, more complex spice penetration.
- → Can I make this dairy-free?
Yes, substitute the Greek yogurt with coconut yogurt or another dairy-free alternative in the dressing while maintaining the same quantities and flavors.
- → What's the best way to cook the chicken?
A grill pan or skillet over medium-high heat works best, cooking 5-7 minutes per side until the chicken is cooked through with slight char marks for optimal flavor.
- → Can I prepare components ahead?
Marinate the chicken and prepare the dressing up to 24 hours ahead. Chop vegetables just before serving to maintain their freshness and crispness.
- → What beverages pair well with this dish?
A crisp white wine like Sauvignon Blanc complements the fresh, tangy flavors beautifully.
- → How can I add more texture and flavor?
Include sliced radishes or pickled onions for extra crunch and acidic tang that enhances the overall balance of the dish.