Chicken Shawarma Salad
Updated Mar 16, 2026
Chicken Shawarma Salad made with marinated chicken shawarma, romaine, tomatoes, cucumbers, pickled peppers, and tahini sauce.
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chicken shawarma salad is soo good!
Chicken shawarma salad is one of the ways I like to turn chicken shawarma into a full meal without needing pita or wraps. I still make the same chicken shawarma with all the usual spices, but instead of serving it in a sandwich, I pile it over a big bowl of chopped vegetables.
This chicken shawarma salad is pretty simple to put together. The chicken cooks quickly in a skillet after marinating, and then it goes straight over romaine, tomatoes, cucumbers, and red onion. I usually add a few pickled peppers and finish everything with tahini sauce, which pulls the whole bowl together.
Happy Cooking!
– Yumna
Chicken Shawarma Salad Ingredients
- Chicken thighs: Slice them thinly so they absorb the marinade really well. Chicken thighs most closely resemble the chicken cooked on a vertical spit in traditional shawarma recipes. They have more fat, keeping the chicken extra juicy. You can use chicken breasts if you prefer, but they might not turn out as flavorful as chicken thighs.
- For the shawarma marinade: Whisk together olive oil, lemon juice, minced garlic, and shawarma seasoning. You can find a shawarma blend at the store, but I like to make my own using salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper.
- Vegetables: For the salad itself, I use chopped romaine lettuce, chopped Roma tomatoes, chopped Persian cucumbers, sliced red onions, and pickled banana peppers. You can also top it with chopped fresh parsley. Feel free to switch out the vegetables and adjust quantities based on your preference!
- Tahini sauce: My authentic tahini sauce recipe makes a great salad dressing for this chicken shawarma salad. If you don’t have tahini, you can make the sauce with any other type of nut or seed butter. Or, you can skip it and make Lebanese garlic sauce, cucumber yogurt sauce, or even a simple vinaigrette instead.
How to Make Chicken Shawarma Salad
Chicken Shawarma Salad Recipe
Chicken Shawarma Salad bowl with skillet-cooked shawarma chicken, romaine lettuce, tomatoes, cucumbers, and creamy tahini sauce.
Video
Ingredients
For the chicken shawarma
For the salad bowl
- 1 head romaine lettuce chopped
- 3 roma tomatoes chopped
- 2 Persian cucumbers chopped
- ½ red onion sliced
- 2 ounces pickled sliced banana peppers
- ½ cup tahini sauce
- chopped parsley
Instructions
- Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon, and crushed red pepper. Whisk to blend.
- Add the chicken to the bowl and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 1 hour, or up to 24 hours.
- Heat a large heavy-bottomed skillet or cast-iron skillet over medium-high heat and add the marinated chicken. Cook, stirring occasionally, until the chicken is cooked through, about 15 minutes.
- Divide the salad ingredients into four bowls. Add the cooked chicken shawarma on top, drizzle with tahini sauce, and serve with fresh parsley.
Notes
My Top Tip: Let the chicken marinate at least 1 hour. The spices and garlic need a little time to flavor the chicken. If you have more time, marinating overnight works even better.
Storage: Store any leftover chicken shawarma in an airtight container for up to 3 days. Reheat in a skillet with a little water or in the microwave until heated through.
Freezing: You can freeze the cooked chicken shawarma separately from the salad. Store it in an airtight freezer bag or container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop until warmed through.
Nutrition
Calories: 452kcal, Carbohydrates: 16g, Protein: 29g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 704mg, Potassium: 844mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1470IU, Vitamin C: 29mg, Calcium: 98mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Serve the chicken shawarma on top of a Lebanese fattoush salad.
- Have fun with add-ins. Homemade pita chips, roasted chickpeas, or marinated olives are great additions.
- Make grain bowls: It’s not necessarily traditional, but you could add a grain base of bulgur pilaf, farro, or turmeric rice for a chicken shawarma bowl.
Recipe Tips
- Don’t overcook the chicken. The goal is to cook the chicken until it’s just cooked through so it stays juicy. It can be tempting to cook it for just a few extra minutes, but resist the urge! When in doubt, use a meat thermometer.
- Don’t overcrowd the pan. Cook the chicken in a single layer if possible. If the pan is too crowded, the chicken will steam instead of getting those browned edges.
Serving Ideas
- Bread: Easy Flatbread Recipe, Homemade Pita Bread, Olive Bread
- Hummus: Classic Hummus, White Bean Hummus, Beet Hummus
- Grilled veggies: Grilled Zucchini, Grilled Eggplant, Grilled Asparagus
FAQs
Can I use a different type of meat?
Yes! You can use lamb or beef in place of the chicken thighs. Just be sure to adjust the cooking time accordingly.
Comments
Chicken Shawarma is one of my faves, so when I saw you post this, I had to try it. It was DELICIOUS!! I don’t cook often just for myself, but I’ve made this more than once already. Thank you!!
Yay! So glad you love the recipe, Jess!! Thank you so much!
So good! Marinated the chicken overnight and the tahini dressing was the perfect touch to this dish. Thanks for another great recipe! Trying your beef shawarma recipe tomorrow to use up the yummy dressing!
Love that!! So happy you liked the recipe, Amira! Thank you!!
I did this with pork because I did not have chicken and OMG it’s a keeper!
Thanks, Angie! So happy you liked it!
Yumna, I have a question. Due to time constraints, I marinaded the chicken in the freezer 5 days ahead of time. Should I cook it before the 5 days? I have made this before and it is great on a salad. Or on rice.
For best results, I would cook the chicken the day of. But you can cook a day or two before if needed!
One of the best! Super delicious.
Thank you! Glad you like it!
Very good – thank you!
You’re so welcome!
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