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
Scale
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.
