Ingredients
Full chicken shawarma salad recipe with instructions can be found in the recipe card.
Chicken thighs. I used boneless thighs because they stay incredibly juicy during cooking. Chicken breasts can be used but the cooking time will need to be adjusted to avoid over-cooking. Olive oil. Garlic cloves. Lemon. Spices: Use Middle Eastern spices like cinnamon, coriander and cumin along with paprika, chilli flakes (use Aleppo pepper if you can find it), salt and black pepper.
For the salad
Lettuce. Romaine lettuce, Iceberg, Arugula, Butter lettuce. Cucumber. Tomatoes. I used cherry tomatoes but any variety will work. Kalamata olives. Pita bread. Leave out the pita bread if you’d prefer to keep this recipe gluten free. Greek yogurt. Optional extras: Feta cheese, Hummus, herbs like mint, fresh cilantro/coriander, parsley and red onion.
How to make chicken shawarma salad
Can I make this ahead?
The chicken shawarma can be marinated for up to a day ahead of cooking. Cooked chicken leftovers can be kept in an airtight container in the fridge for up to 3 days.
Chicken salad recipes
