This Shawarma-Inspired Salad Is Full Of Flavor (And Protein)

A wonderfully fresh, crunchy, and satisfying salad.

ShanonG

Aug 1, 2025 - 20:27

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This Shawarma-Inspired Salad Is Full Of Flavor (And Protein)

Chef & Food Writer

By Sabrina Ghayour

Chef & Food Writer

Sabrina Ghayour is a self-taught home cook turned chef, cookery teacher, food writer, and author of seven cookbooks.

August 01, 2025

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We go through a lot of shawarma in my house, mainly because everyone loves kebabs. But when I'm feeling like I need a lighter meal, I make my chicken shawarma salad. It has all the components of a classic shawarma but with lettuce instead of flatbread and, truth be told, I love it. I also now bake the chicken in the oven so that it's even easier to make, which means I can continue doing other things around the house until it's ready. It is an A and should you have a bigger appetite, then yes, of course, you can serve it with some wraps or flatbread on the side.

Chicken Shawarma Salad

Serves 4

For the chicken

1¼ lb boneless, skinless chicken thighs¼ cup Greek yogurt, plus extra to serve2 teaspoons garlic granules2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons paprika2 garlic cloves, crushedjuice of ½ lemon1 tablespoon olive oilMaldon sea salt flakes and freshly ground black pepper

For the salad

1 head of lettuce, sliced4 large tomatoes, halved and sliced1 large red onion, halved and thinly sliced4 to 6 large pickled cucumbers (the long Middle Eastern variety are ideal), sliced diagonally½ small pack (about ½ oz) of fresh cilantro, coarsely chopped, plus extra to garnish (optional)juice of ½ lemonolive oilchili sauce, such as Sriracha, to serve

Protein Check

One serving of this recipe contains about 30 grams of protein.

Directions

Preheat the oven to 415°F. Line a roasting pan with parchment paper.Put all the chicken ingredients into a mixing bowl and season generously with salt and pepper, then use your hands to mix well and ensure the marinade coats the top and underside of each thigh. Transfer the chicken thighs to the lined pan and roast for 40 to 45 minutes until lovely and charred and cooked through. Remove from the oven, slice the cooked chicken thinly, and set aside.Place all the salad ingredients together on a large platter. Squeeze over the lemon juice, drizzle with a little olive oil, and season well with salt and pepper. Then gently toss together, add the chicken slices, and toss again. Drizzle with the yogurt and some chili sauce, and scatter with a little extra cilantro if desired. This needs no accompaniment.

Excerpted from FLAVOR by Sabrina Ghayour, Aster, with Photography by Kris Kirkham.