Description
A vibrant and flavorful Chicken Shawarma Salad featuring marinated grilled chicken breasts served over a fresh shredded cabbage and vegetable mix, complemented by a tangy tahini yogurt dressing. Perfect for a light yet satisfying meal with Middle Eastern-inspired spices and optional flatbreads.
Ingredients
Scale
Chicken Marinade
- 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 chicken marinade: Mix the crushed garlic, olive oil, and lemon juice in a bowl or reusable plastic container. Add all the spices—ground cumin, ground coriander, smoked paprika, ground cinnamon, chilli powder—and dried oregano, along with a large pinch of salt and the natural yogurt. Stir until a smooth paste forms.
- Marinate the chicken: Add the flattened chicken breasts into the marinade, tossing them thoroughly to coat evenly. Cover the container and marinate for at least 1 hour, or refrigerate overnight for more intense flavor.
- Make the tahini yogurt dressing: In a small bowl, combine tahini, lemon juice, natural yogurt, and whole cumin seeds. Season with salt and pepper to taste. Cover and chill until ready to serve; can be prepared up to two days in advance.
- Prepare the salad vegetables: Toss together the shredded red cabbage, finely sliced red onions, sliced cucumber, halved cherry tomatoes, and chopped Little Gem lettuce in a large bowl, but keep aside the lemon juice and olive oil dressing for now. This salad mix can be assembled 1–2 hours before serving and kept chilled.
- Cook the chicken: Heat a barbecue grill or griddle pan over high heat. Grill the marinated chicken breasts for about 5 minutes on each side, until they have a light char and are cooked through.
- Dress the salad: Drizzle the salad with the reserved lemon juice and olive oil, season with salt, then toss well to combine all the flavors.
- Assemble and serve: Slice the grilled chicken breasts and arrange over the salad or serve on the side for vegetarians. Serve with the tahini yogurt dressing on the side for drizzling and accompany with toasted flatbreads or pittas and pickled chillies if desired.
Notes
- Marinate the chicken overnight for deeper flavor.
- The tahini yogurt dressing can be made up to two days in advance and kept refrigerated.
- This salad can be prepared 1–2 hours ahead and kept chilled until serving.
- Flattening the chicken breasts helps them cook evenly and quicker on the grill.
- Optional side additions include toasted pittas or flatbreads and pickled chillies for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: Chicken shawarma salad, grilled chicken salad, Middle Eastern salad, tahini dressing, healthy chicken recipe
