Description
A vibrant and flavorful Chicken Shawarma Salad featuring marinated and grilled chicken breasts with a blend of Middle Eastern spices, served atop a fresh mix of shredded cabbage, red onions, cucumber, cherry tomatoes, and lettuce, all drizzled with a zesty lemon olive oil dressing and creamy tahini yogurt sauce.
Ingredients
Scale
Marinade & Chicken
- 4 garlic cloves, crushed
- 3 tbsp olive oil
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- 1 tsp dried oregano
- 1 tbsp natural yogurt
- 4 chicken breasts, bashed with a rolling pin until slightly flattened
Dressing
- 2 tbsp tahini
- 1 lemon, juiced
- 200g natural yogurt
- 1 tsp whole cumin seeds
Salad
- ½ red cabbage (about 500g), finely shredded
- 2 red onions, finely sliced
- 1 small cucumber, peeled, halved, deseeded and sliced
- 200g cherry tomatoes, halved
- 1 Little Gem lettuce, chopped
- 1 lemon, juiced
- 2 tbsp olive oil
To Serve (Optional)
- Pittas or flatbreads
- Pickled chillies
Instructions
- Prepare the Marinade: Mix the crushed garlic, olive oil, and lemon juice in a container or bowl. Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon, chilli powder, dried oregano, salt, and natural yogurt to form a flavorful paste.
- Marinate the Chicken: Add the flattened chicken breasts to the marinade, tossing them to coat evenly. Cover and refrigerate for at least 1 hour or preferably overnight to develop deep flavors.
- Make the Dressing: In a small bowl, combine tahini, lemon juice, natural yogurt, and whole cumin seeds. Season with salt and pepper, cover, and chill until serving. This dressing can be prepared up to two days ahead.
- Assemble the Salad Base: Toss together the shredded red cabbage, sliced red onions, cucumber slices, cherry tomatoes, and chopped Little Gem lettuce in a large bowl. This salad can be prepared 1-2 hours in advance and kept chilled.
- Cook the Chicken: Preheat a barbecue grill or heat a griddle pan over high heat. Cook the marinated chicken breasts for about 5 minutes per side, until they are lightly charred and cooked through. Remove from heat and rest on a board.
- Dress the Salad: Drizzle the salad mixture with lemon juice and olive oil, season with salt, and toss well to combine all the flavors.
- Serve: Slice the grilled chicken breasts and arrange over the salad or serve on the side for vegetarians. Serve the tahini yogurt dressing on the side for drizzling. Optionally serve with toasted flatbreads or pittas and pickled chillies for stuffing.
Notes
- Marinate chicken overnight for the best flavor and tenderness.
- Tahini dressing can be made ahead and stored in the refrigerator for up to two days.
- The salad can be tossed and refrigerated 1-2 hours before serving for crisp freshness.
- Optional sides like flatbreads and pickled chillies add authenticity and additional flavor layers.
- Grilling the chicken over high heat imparts a nice char synonymous with shawarma.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: chicken shawarma, shawarma salad, grilled chicken, Middle Eastern salad, tahini dressing, healthy chicken recipe
