Chicken Shawarma Salad Bowl
If you love chicken shawarma but don't need the wrap, this salad bowl delivers all those same bold, smoky flavors in a lighter, fresher way. Every bite is loaded with juicy, spice-rubbed chicken, crisp vegetables, creamy labneh, pickled cabbage, and plenty of texture. Add a scoop of hummus if you like for an even heartier meal, making it perfect for a warm summer evening.
Servings: FOUR
INGREDIENTS
1 1/2 pounds boneless, skinless chicken thighs
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 clove garlic, grated
1/2 lemon, juiced
1 tablespoon olive oil
6 cups chopped romaine lettuce
2 Persian cucumbers, diced
1 pint cherry tomatoes, halved
1 cup labneh
1 cup hummus (optional)
Quick-pickled red cabbage (optional, see Note)
PREPARATION
Marinate chicken: In a large bowl, combine paprika, cumin, coriander, turmeric, cinnamon, cayenne, cloves, grated garlic, and olive oil. Add chicken thighs and toss well to coat. Cover and refrigerate overnight or at least a few hours.
Cook chicken: Preheat a cast iron or stainless steel skillet over medium-high heat or preheat an air fryer to 400°F (204°C). Season the chicken generously with salt and pepper. Cook 5 to 6 minutes per side, or air fry for 13 to 15 minutes, until browned and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, squeeze the juice of 1/2 lemon over the chicken, then slice.
Plate: Divide chopped romaine among 4 bowls. Top with sliced chicken, diced cucumbers, halved cherry tomatoes, optional quick-pickled red cabbage, a dollop of labneh, and a scoop of hummus, if using. Serve immediately.
Notes:
Quick-pickled red cabbage is optional, but it adds a bright, tangy crunch that pairs beautifully with the warm shawarma chicken.
For quick-pickled red cabbage: Stir together 1/2 cup water, 1/2 cup white vinegar, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar until dissolved. Add 2 cups shredded red cabbage and refrigerate at least 1 hour or up to 3 days.
Store-bought hummus is perfect here, or use your favorite homemade version.
