Easy Chicken Shawarma Salad

Shawarma Chicken Salad: soft and juicy marinated chicken thighs served on a crisp romaine bed with tomatoes, cucumbers, and shallots, topped with creamy yogurt sauce that is fast and easy.

The reason for the lack of salads is that even though I love them, salad recipes just don't do it well on the site. They're consistent with some of my most popular recipes in terms of traffic.

BUT I think it's time to give a salad again because I've made today's salad a ton lately, and I want to share it with you.

Special equipment

  • Instant-reading thermometer
  • Garlic

Chicken and seasoning

  • 1/4 cup of olive oil
  • 3 tablespoons of lemon juice
  • 3 garlic cloves pressed
  • 1 teaspoon of cumin powder
  • 1 teaspoon of peppers
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of turmeric
  • 4 boneless skinless chicken thighs

Yogurt sauce

  • 5-6 ounces (2/3 cups) plain, unsweetened yogurt *
  • 1 teaspoon of lemon juice
  • 1 clove of garlic pressed
  • 1 to 3 teaspoons of milk
  • 1/8 teaspoon of salt
  • Pepper


  • 1/4 cup of chicken broth or water
  • 1 small shallot cut into thin pieces
  • 1 romaine head washed and chopped
  • 1 cucumber, peeled and chopped
  • 1 large chopped tomato

Soak the chicken

  1. In a small bowl, mix all the marinade ingredients. Pour over the chicken thighs and throw to coat. Return the chicken to the refrigerator and marinate for 30 minutes, up to 2 hours.
  2. Preparing Dressing
  3. Mix yogurt, lemon juice, garlic, 1 teaspoon of milk, and salt. If desired, add more milk with 1/2 teaspoon until the sauce reaches the consistency you want. Add more salt and pepper to taste.

Cook chicken and onions

  1. On the stove, heat a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 2-5 minutes per side, until the internal temperature reaches 165 ° F. If at any time outside the chicken starts cooking too fast and burns, reduce the heat. Transfer the chicken to the plate and cover with foil to keep warm.
  2. Deglaze the pan over medium heat with 1/4 cup of water or chicken broth, rub all the brownish crispy bits from the bottom of the pan, and add the onion. Cook the onions until they reach maturity, a choice of 2-4 minutes.


  1. Slice the chicken meat and collect the salad. Top with sauce and enjoy!

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