Save to Pinterest The spice drawer was a mess, half-empty jars tipped sideways, when I decided to throw together what would become my weeknight rescue meal. I had chicken thighs defrosting and a fridge full of vegetables begging to be used before they turned. What started as improvisation turned into something I now crave at least twice a month. The smell of cumin and coriander hitting the hot pan still makes my kitchen feel like a completely different place.
I made this for a friend who swore she didnt like yogurt-based sauces. She finished her plate, then scraped up every last bit of dressing with a piece of cucumber. Sometimes the best compliment is just watching someone eat without talking. That night, I learned that the right spices can turn skeptics into believers.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and forgive you if you overcook them slightly, but breasts work beautifully if thats what you have on hand.
- Olive oil (2 tbsp for chicken, 1 tbsp for dressing): This is your flavor carrier, helping the spices cling to the chicken and making the dressing silky smooth.
- Ground cumin (2 tsp for chicken, 1/2 tsp for dressing): The backbone of the shawarma spice blend, it adds that warm, earthy depth you cant get anywhere else.
- Ground coriander (2 tsp): Bright and slightly citrusy, it balances the heavier spices and keeps everything from feeling too heavy.
- Smoked paprika (1 tsp): Gives you that charred, smoky flavor even if youre cooking indoors on a rainy Tuesday.
- Ground turmeric (1 tsp): Adds a gorgeous golden color and a subtle earthiness that ties all the spices together.
- Ground cinnamon (1/2 tsp): Just a whisper of sweetness that makes people ask what your secret ingredient is.
- Ground black pepper (1/2 tsp): Freshly cracked is always better, it adds a little heat without overwhelming the other flavors.
- Salt (1 tsp, plus more for dressing): Dont skip salting the chicken generously, it needs it to really shine.
- Garlic cloves (2 minced for chicken, 1 for dressing): Fresh garlic makes all the difference, the jarred stuff just doesnt have the same punch.
- Lemon juice (1 whole lemon for chicken, 1/2 for dressing): Brightens everything up and helps tenderize the chicken while it marinates.
- Large cucumber (1, diced): Adds crunch and a cool contrast to the warm spices, plus it never gets soggy.
- Medium tomatoes (2, diced): I like them at room temperature, cold tomatoes can dull the other flavors.
- Small red onion (1, thinly sliced): Soak the slices in cold water for five minutes if raw onion is too sharp for you.
- Mixed salad greens (100 g): Any mix works, but I love the peppery bite of arugula mixed in with milder lettuces.
- Fresh parsley (2 tbsp, chopped): Not just a garnish, it adds a fresh, grassy note that cuts through the richness.
- Plain Greek yogurt (200 g): Full-fat is creamier and more forgiving, but low-fat works if thats what you prefer.
Instructions
- Mix Your Spice Magic:
- 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. The smell alone will make you hungry.
- Marinate the Chicken:
- Add the chicken to the bowl and use your hands to massage the marinade into every surface, then let it sit for at least 15 minutes or up to 2 hours in the fridge. The longer it sits, the deeper the flavor gets.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high until its properly hot, then cook the chicken for 5 to 7 minutes per side until its cooked through with those beautiful charred edges. Let it rest for 5 minutes before slicing it thinly against the grain.
- Prep Your Salad Base:
- Toss together cucumber, tomatoes, red onion, salad greens, and chopped parsley in a large bowl. Keep it simple, the chicken is the star here.
- Whisk the Dressing:
- In a small bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and pourable. Taste it and adjust the seasoning, it should be tangy and just a little salty.
- Assemble and Serve:
- Divide the salad among plates, lay the 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 to Pinterest There was an evening last summer when I packed this salad into containers for a picnic, and by the time we sat down to eat, the chicken had cooled but somehow tasted even better. We sat on a blanket, the sun low and golden, and nobody said much because we were all too busy eating. Food tastes different outside, and this salad felt like it was made for that kind of moment.
What to Do with Leftovers
Store the chicken, salad, and dressing separately in airtight containers in the fridge for up to three days. The chicken reheats beautifully in a skillet or even cold on top of fresh greens. I've also chopped leftover chicken and stuffed it into pita pockets with extra dressing and pickles for a quick lunch that feels like a whole new meal.
Swaps and Substitutions
If dairy isnt your thing, swap the Greek yogurt for coconut yogurt and add a squeeze of extra lemon to keep it tangy. You can also use turkey or even firm tofu if you marinate it well and get a good sear. I once made this with leftover grilled lamb and it was incredible, so dont be afraid to experiment with what youve got.
Serving Suggestions
This salad is filling enough on its own, but if youre feeding a crowd or just want to make it feel more like a feast, serve it with warm pita bread, hummus, and a few pickled vegetables on the side. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly, or go alcohol-free with a cold glass of mint lemonade.
- Add sliced radishes or pickled onions for an extra layer of crunch and tang.
- Sprinkle toasted pine nuts or slivered almonds over the top for a little nutty richness.
- If you love heat, drizzle some harissa or hot sauce over the finished salad.
Save to Pinterest This salad has become my answer to the question of what to make when I want something satisfying but not heavy, flavorful but not fussy. I hope it finds a place in your regular rotation the way it has in mine.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken for up to 2 hours in advance for deeper flavor development. Cook it just before serving to maintain the best texture and warmth.
- → What's the best way to achieve that charred exterior on the chicken?
Use a grill pan or cast-iron skillet over medium-high heat without moving the chicken too frequently. Allow 5-7 minutes per side, letting the spices form a flavorful crust before flipping.
- → Is this dish suitable for dairy-free diets?
Yes, simply substitute the Greek yogurt dressing with coconut yogurt or tahini-based dressing for a delicious dairy-free alternative while maintaining the creamy texture.
- → How should I store leftovers?
Keep the chicken, vegetables, and dressing in separate containers for up to 3 days. Assemble just before eating to prevent the greens from wilting.
- → What side dishes pair well with this salad?
Warm pita bread is traditional, though this works well on its own as a complete meal. A crisp Sauvignon Blanc complements the warm spices beautifully.
- → Can I use chicken breasts instead of thighs?
Absolutely. While thighs tend to stay more tender, breasts work fine. Reduce cooking time slightly and avoid overcooking to maintain moisture.