Chicken Shawarma Salad Bowls
About this recipe
Chicken Shawarma Salad Bowls are a vibrant and healthy dish that combines the warm, spiced flavors of chicken shawarma with fresh Mediterranean ingredients. This recipe features tender, marinated chicken thighs cooked in a skillet, served over a bed of arugula and topped with a zesty lemon dressing.
What makes this version stand out is the homemade shawarma spice mix, which includes a blend of cumin, turmeric, coriander, and more, ensuring every bite is packed with flavor. Plus, the use of fresh vegetables adds a refreshing crunch that perfectly complements the savory chicken.
Ingredient notes
- You can substitute boneless, skinless chicken thighs with boneless, skinless chicken breasts if preferred.
- The recipe calls for Private Reserve Greek extra virgin olive oil, but any good quality olive oil can be used.
Tips from The Mediterranean Dish’s video
- Mix the shawarma spice mix before adding it to the chicken to ensure an even coating, which enhances the flavor of the chicken.
- Marinate the chicken for at least 30 minutes (or up to a few hours) to allow the spices to penetrate the meat for maximum flavor.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total cooking time for this dish?
- The total time to prepare and cook this dish is 45 minutes.
- What can I use instead of sumac in the salad dressing?
- The recipe does not specify a substitute for sumac, but it is a key ingredient for flavor.
- Can I prepare the chicken in advance?
- Yes, you can marinate the chicken up to a few hours in advance or even overnight.
No life story here — the video and the recipe are the whole point. All credit to The Mediterranean Dish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the shawarma spice mix by combining ground cumin, turmeric, ground coriander, garlic powder, paprika, ground cloves, and cayenne pepper in a bowl. Mix well.
- 2
In a large bowl, add the chicken thighs and season with salt. Cut the chicken into bite-sized pieces.
- 3
Add the shawarma spice mix to the chicken and toss to coat evenly.
- 4
Add the sliced onion, juice of one lemon, and olive oil to the chicken. Toss again to combine and marinate for at least 30 minutes (or up to a few hours in the fridge).
- 5
Heat a cast-iron skillet over medium heat and add a little olive oil. Once hot, add the marinated chicken to the skillet.
- 6
Cook the chicken for about 5 minutes without stirring, then toss and cook until browned and cooked through.
- 7
While the chicken is cooking, prepare the salad. In a bowl, whisk together minced garlic, juice of one lemon, olive oil, and sumac to make the dressing.
- 8
In a large bowl, combine baby arugula, diced Roma tomatoes, diced cucumber, and sliced red onion. Pour the dressing over the salad and toss to combine.
- 9
To serve, place a portion of the salad in a bowl, add a scoop of hummus (if using), and top with the cooked chicken shawarma.
Heads up — we had to guess a little:
- The quantity for cayenne pepper is inferred as 'more if you prefer' suggests variability in personal taste.
Credit where it’s due: this recipe was transcribed from The Mediterranean Dish’s original video on YouTube. Follow them there — it’s their dish.
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