If you are searching for a fresh, vibrant, and utterly delicious dish, look no further than this Chicken Shawarma Kebab Salad Recipe. It combines the smoky, spiced flavors of marinated grilled chicken thighs with crisp vegetables and creamy feta cheese, all layered over tender butter lettuce. Each bite bursts with a wonderful mix of textures and tastes, from the warm, juicy chicken to the bright, tangy tzatziki sauce on the side. This recipe brings together Middle Eastern charm with a healthy, colorful salad that’s as perfect for a quick weekday dinner as it is for impressing guests at a casual gathering.
Ingredients You’ll Need
Getting started on this Chicken Shawarma Kebab Salad Recipe is wonderfully straightforward because the ingredients are simple yet thoughtfully chosen to build layers of flavor, texture, and color. Let’s break down what you’ll need and why each element is essential.
- Chicken thighs: Boneless and skinless, these provide juicy, tender meat that’s perfect for absorbing the shawarma marinade.
- Olive oil: The base for marinating the chicken and dressing the vegetables, adding richness and smoothness.
- Lemon juice: This brightens up the marinade with a fresh, zesty tang that balances the spices beautifully.
- Garlic: Adds aromatic depth and warmth, essential to the shawarma flavor profile.
- Cumin: Earthy and slightly smoky, this spice is a hallmark of shawarma seasoning.
- Smoked paprika: Brings a subtle smokiness and vibrant color to the chicken.
- Fresh vegetables: Persian cucumbers, cherry tomatoes, and red onion offer crispness, juiciness, and a slight bite to the salad.
- Feta cheese: Crumbled on top, it adds a salty and creamy contrast that complements the chicken perfectly.
- Butter lettuce: Tender and mild, this lettuce provides a soft bed to carry all the delicious components of the salad.
- Tzatziki sauce: A cool, creamy yogurt-based sauce with cucumber and garlic that pairs beautifully with the spiced chicken.
How to Make Chicken Shawarma Kebab Salad Recipe
Step 1: Marinate the Chicken
Begin by cutting the chicken thighs into 1-inch pieces so they cook evenly and quickly. Next, create a marinade with olive oil, freshly squeezed lemon juice, minced garlic, cumin, and smoky paprika. Toss the chicken in this flavorful mix and let it rest for at least 30 minutes. This step is crucial because it allows the chicken to soak up all those fragrant, spiced notes that make shawarma so irresistible.
Step 2: Grill the Chicken Kebabs
Preheat your grill or grill pan to medium-low heat to ensure the chicken cooks gently without drying out. Thread the marinated pieces onto skewers, spreading them out so they grill evenly. Cook for about 15 to 18 minutes, turning occasionally, until the chicken is cooked through and has those beautiful grill marks. The grilling imparts a slightly smoky char that brings the shawarma flavors to life.
Step 3: Prepare the Fresh Vegetable Mix
While the chicken grills, chop up a mix of fresh Persian cucumbers, cherry tomatoes, and thinly sliced red onion. In a separate bowl, whisk together olive oil and vinegar to make a light dressing, then toss this with the chopped vegetables. This quick mix adds a refreshing crunch and a little tang that perfectly balances the warm spices on the chicken.
Step 4: Assemble the Salad
Tear fresh butter lettuce leaves and distribute them evenly into serving bowls. Layer with the grilled chicken kebabs, spoon over the vegetable mixture, and sprinkle crumbled feta cheese on top. This step brings together all the flavors and textures in one beautiful, colorful bowl that’s as satisfying to look at as it is to eat.
Step 5: Add the Finishing Touch of Tzatziki
Serve the salad with a generous dollop of tzatziki sauce on the side. This creamy, garlicky sauce cools down the spices and adds an extra layer of flavor that makes each bite perfectly balanced.
How to Serve Chicken Shawarma Kebab Salad Recipe
Garnishes
For garnishing, a sprinkle of freshly chopped parsley or mint elevates the freshness and adds a delightful herbaceous aroma. A squeeze of extra lemon juice right before serving brightens every bite and adds a beautiful zing that complements the grilled chicken.
Side Dishes
This salad stands well on its own but pairs wonderfully with warm pita bread or a side of fluffy couscous dressed lightly with olive oil and lemon. If you want a heartier meal, roasted potatoes with a sprinkle of sumac or a simple lentil soup can round out the feast.
Creative Ways to Present
For a fun twist, serve the Chicken Shawarma Kebab Salad Recipe in pita pockets or flatbreads as a handheld meal. Alternatively, arrange the components on a large platter for family-style sharing, allowing everyone to build their own flavorful bites while chatting and enjoying the meal together.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled chicken separately from the salad and dressing in airtight containers in the refrigerator. This prevents the lettuce from wilting and keeps the chicken flavorful and moist for up to 2 days.
Freezing
The grilled chicken kebabs freeze well if you want to prepare in advance. Wrap them tightly and freeze for up to a month. Avoid freezing the fresh vegetables and tzatziki, as their textures don’t hold up well.
Reheating
To reheat grilled chicken, gently warm in a skillet over medium heat or in the oven to retain juiciness without drying out. Avoid microwaving if possible, as it can toughen the meat and cause uneven heating.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving when grilled, chicken breasts work fine too. Just be careful not to overcook them, as they tend to dry out faster.
What can I substitute for tzatziki sauce?
If you don’t have tzatziki, plain Greek yogurt mixed with minced cucumber, garlic, lemon juice, and a sprinkle of dill is a quick homemade alternative that works wonderfully.
How long should I marinate the chicken?
At minimum, 30 minutes is great for flavor absorption, but you can marinate for up to 4 hours in the fridge for even more intense taste and tenderness.
Are there vegetarian options for this salad?
Definitely. You can swap the chicken for grilled portobello mushrooms, marinated tofu, or chickpeas seasoned with shawarma spices for a satisfying vegetarian alternative.
Can I make this recipe gluten-free?
Yes! The Chicken Shawarma Kebab Salad Recipe is naturally gluten-free as long as you avoid serving it with pita bread or ensure your vinegar and other ingredients are gluten-free certified.
Final Thoughts
This Chicken Shawarma Kebab Salad Recipe is a wonderful blend of warmth, freshness, and vibrant flavors that never fails to bring joy to the table. Its simplicity and ease make it a favorite for busy nights, yet its beautiful presentation and rich taste ensure it’s always a crowd-pleaser. I truly hope you enjoy making and sharing this delicious recipe as much as I do!
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Chicken Shawarma Kebab Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
This Chicken Shawarma Kebab Salad is a vibrant and flavorful dish featuring tender, marinated grilled chicken thighs served atop fresh butter lettuce, crisp Persian cucumbers, juicy cherry tomatoes, and red onions, all topped with crumbled feta cheese and accompanied by a refreshing tzatziki sauce. Perfect for a light yet satisfying meal, this salad offers a delicious Mediterranean-inspired combination ideal for lunch or dinner.
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
For the Salad
- 1 cup Persian cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 4 cups butter lettuce, torn
- 1/2 cup feta cheese, crumbled
For Dressing and Serving
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Tzatziki sauce, for serving
Instructions
- Marinate the Chicken: Cut the boneless chicken thighs into 1-inch pieces. In a bowl, combine the chicken pieces with olive oil, lemon juice, minced garlic, ground cumin, and smoked paprika. Toss well to coat and let it marinate for at least 30 minutes to allow flavors to penetrate.
- Grill the Chicken: Preheat a grill or grill pan over medium-low heat. Thread the marinated chicken pieces onto skewers. Grill the chicken for 15 to 18 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Prepare the Vegetable Salad: In a mixing bowl, whisk together olive oil and red wine vinegar. Add chopped Persian cucumbers, halved cherry tomatoes, and thinly sliced red onions to the bowl. Toss gently to coat the vegetables evenly with the dressing.
- Assemble the Salad Bowls: Divide the torn butter lettuce evenly into four serving bowls. Top each bowl with the grilled chicken skewers, followed by the tossed vegetable mixture. Sprinkle crumbled feta cheese generously over the top.
- Serve with Tzatziki: Serve the salad bowls alongside a portion of tzatziki sauce for dipping or drizzling, enhancing the dish with a cool, creamy complement.
Notes
- Marinate the chicken for at least 30 minutes, or up to 2 hours for more intense flavor.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Use fresh vegetables for the best crunch and flavor in the salad.
- Tzatziki sauce can be homemade or store-bought for convenience.
- You can substitute chicken thighs with chicken breasts if preferred, though thighs remain juicier after grilling.
