Save to Pinterest The smell of cumin and paprika hitting a hot pan always takes me somewhere warmer, somewhere with open windows and laughter spilling out onto the street. I started making this salad on a Tuesday night when I had leftover spices from a failed falafel experiment and chicken thighs that needed using. What came together was something I now crave at least twice a month. It's bright, filling, and feels like a small vacation on a plate. The yogurt dressing pulls everything together in a way that makes you forget you're eating something this good for you.
I made this for a group of friends who claimed they didn't like salads, and they went quiet for a solid ten minutes, just eating. One of them looked up and said it didn't taste like diet food, which I took as the highest compliment. Since then, it's become my go to when I want to feed people something that feels generous and vibrant without spending hours in the kitchen. The char on the chicken and the cool crunch of the cucumbers make every bite feel intentional.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and are more forgiving if you overcook them slightly, but breasts work beautifully if that's what you have.
- Olive oil (2 tbsp plus 1 tbsp): The base for both the marinade and the dressing, it helps the spices cling and adds a silky richness.
- Ground cumin (2 tsp plus 1/2 tsp): This is the backbone of the shawarma flavor, earthy and warm, and it blooms beautifully when it hits the heat.
- Ground coriander (2 tsp): Adds a subtle citrus note that balances the deeper spices without overpowering them.
- Smoked paprika (1 tsp): Brings a hint of smokiness that mimics the char of a real shawarma spit.
- Ground turmeric (1 tsp): A little goes a long way, giving the chicken a golden hue and a faint bitterness that rounds out the spice blend.
- Ground cinnamon (1/2 tsp): An unexpected touch that adds warmth and depth without making the dish taste sweet.
- Ground black pepper (1/2 tsp): Just enough to add a bit of heat and wake up the other flavors.
- Salt (1 tsp plus to taste): Essential for drawing out the flavors in both the chicken and the dressing.
- Garlic cloves (3 total, minced): Fresh garlic is non negotiable here, it adds sharpness and aroma that powder can't replicate.
- Lemon juice (1 plus 1/2 lemon): Brightens everything and tenderizes the chicken while adding necessary acidity to the dressing.
- Cucumber (1 large, diced): Provides cool, crisp contrast to the warm spiced chicken.
- Tomatoes (2 medium, diced): Choose ripe ones for sweetness and juiciness, they add bursts of flavor throughout the salad.
- Red onion (1 small, thinly sliced): Adds sharpness and a bit of bite, if it's too strong, soak the slices in cold water for a few minutes.
- Mixed salad greens (100 g): Any blend works, I like ones with a bit of peppery arugula mixed in.
- Fresh parsley (2 tbsp, chopped): Adds a fresh, grassy note that ties the whole dish together.
- Plain Greek yogurt (200 g): Thick and tangy, it makes a creamy dressing that clings to everything without feeling heavy.
Instructions
- Make the marinade:
- In a bowl, whisk together the olive oil, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, minced garlic, and lemon juice until it forms a thick, fragrant paste. The spices will start to release their aroma immediately, filling your kitchen with warmth.
- Marinate the chicken:
- Add the chicken to the bowl and use your hands to massage the marinade into every crevice, making sure each piece is fully coated. Let it sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you have the time.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until it's hot enough that a drop of water sizzles on contact. Cook the chicken for 5 to 7 minutes per side, resisting the urge to move it around so it develops a nice char. Once cooked through, transfer to a plate and let it rest for 5 minutes before slicing thinly against the grain.
- Prepare the salad base:
- In a large bowl, toss together the diced cucumber, tomatoes, sliced red onion, salad greens, and chopped parsley. The colors alone will make you hungry.
- Make the yogurt dressing:
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Taste and adjust seasoning as 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 and the greens are crisp.
Save to Pinterest One summer evening, I packed this salad into containers and brought it to a park picnic. It traveled well, stayed fresh, and tasted even better outdoors with the sun setting and good company around. It was one of those meals where the food becomes part of the memory, not just fuel. I've made it dozens of times since, and it never feels boring or routine.
Serving Suggestions
This salad is filling enough to stand alone, but it also pairs beautifully with warm pita or flatbread if you're feeding a crowd. I sometimes add a side of hummus or baba ganoush for scooping, or serve it with a handful of roasted chickpeas scattered on top for extra crunch. A crisp white wine like Sauvignon Blanc cuts through the richness of the yogurt and complements the spices. If you want to make it dairy free, swap the Greek yogurt for coconut yogurt, the flavor shifts slightly but it's still delicious.
Storage and Make Ahead Tips
The chicken can be marinated and cooked up to two days in advance, just store it in an airtight container in the fridge and slice it cold or reheat gently before serving. The salad vegetables are best prepped the day you plan to serve, but you can dice them a few hours ahead and keep them covered in the fridge. The yogurt dressing holds well for up to three days and actually tastes better after the garlic has had time to mellow. I like to pack everything separately if I'm meal prepping, then assemble individual servings right before eating so nothing gets soggy.
Variations and Substitutions
If you can't find chicken thighs, breasts work fine, just watch the cooking time closely so they don't dry out. You can swap the greens for shredded cabbage or kale if you want something heartier, or add roasted sweet potato cubes for a more substantial meal. Pickled onions or radishes bring a tangy crunch that I love, and a handful of toasted pine nuts or slivered almonds adds richness. For a vegan version, replace the chicken with roasted chickpeas or grilled halloumi, and use coconut yogurt in the dressing.
- Try adding a pinch of sumac to the dressing for extra tang and a pop of color.
- If you like heat, stir a bit of harissa or chili flakes into the marinade.
- Leftover chicken is excellent tucked into wraps or served over rice the next day.
Save to Pinterest This salad has become one of those recipes I return to when I need something reliable, flavorful, and easy to pull together. It feels special enough for company but simple enough for a regular weeknight, and that balance is rare.
Common Recipe Questions
- → How long can I marinate the chicken?
You can marinate the chicken for a minimum of 15 minutes, but for deeper flavor, marinate for up to 2 hours. Overnight marination is also possible—just store it covered in the refrigerator.
- → Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well. They cook slightly faster, so reduce the cooking time to 4-6 minutes per side to prevent drying out. Thighs are more forgiving and stay juicier.
- → What can I substitute for Greek yogurt?
For a dairy-free version, use coconut yogurt or cashew cream. You can also use sour cream or labneh for a different flavor profile. Tahini mixed with lemon juice and water also makes an excellent alternative dressing.
- → Is this truly gluten-free?
Yes, all core ingredients are naturally gluten-free. However, check store-bought spice blends for potential cross-contamination. If serving with pita bread, use gluten-free pita or skip it entirely.
- → Can I prepare this ahead?
Cook the chicken and prepare vegetables up to 4 hours ahead. Store them separately and assemble just before serving to keep the greens crisp. Make the dressing while components chill for best texture.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc complement the fresh vegetables and tangy dressing beautifully. Pinot Grigio or a light rosé also work wonderfully with the warm spices.