Save The moment I pulled that chicken off the heat, still crackling at the edges, the smell alone made my neighbor knock on the door. She thought I'd ordered takeout from the new shawarma place downtown. When I told her I'd just tossed some spices together in a bowl, she didn't believe me until I handed her a forkful. That's the magic of this salad bowl: restaurant flavor, zero hassle, and it comes together faster than you can decide what to watch for dinner.
I started making this bowl on Sunday nights when I needed something that felt special but didn't require me to stand over the stove for an hour. My brother would come over, and we'd build our bowls assembly line style, arguing over who got more chicken. He'd load his with extra garlic sauce until it was practically soup. I learned to double the batch after the third time we ran out and had to flip a coin for the last piece of chicken.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy and tender even if you overcook them slightly, which makes them more forgiving than breasts and they soak up the spice marinade beautifully.
- Olive oil: This carries the spices into the meat and helps create those golden, crispy edges in the pan.
- Lemon juice: Fresh lemon brightens every bite and tenderizes the chicken just enough during the marinade.
- Garlic, minced: Use fresh garlic, the jarred stuff doesn't have the same punch or sweetness when it hits the hot pan.
- Ground cumin: The warm, earthy backbone of shawarma spice, it smells like home the second it heats up.
- Ground coriander: Adds a subtle citrusy note that balances the heavier spices without shouting.
- Smoked paprika: Brings a hint of campfire char and a deep red color that makes the chicken look as good as it tastes.
- Ground turmeric: Just half a teaspoon gives you that golden hue and a whisper of bitterness that rounds out the sweetness.
- Ground cinnamon: A tiny amount adds warmth and complexity, people always ask what the secret ingredient is.
- Chili powder: Adjust this up or down depending on your heat tolerance, it's there for a gentle kick, not a bonfire.
- Salt and black pepper: Season generously, these spices need a solid foundation to really sing.
- Mixed salad greens: Use a mix with different textures, romaine for crunch, arugula for peppery bite, spinach for tenderness.
- Cherry tomatoes, halved: They burst with sweetness and add little pockets of juice that mix with the dressing.
- Cucumber, diced: Cool, crisp, and refreshing, it cuts through the richness of the chicken and sauce.
- Red onion, thinly sliced: A little sharpness goes a long way, soak it in cold water for five minutes if you want it milder.
- Fresh parsley, chopped: Brightens the whole bowl and adds a fresh, grassy note that ties everything together.
- Plain Greek yogurt: Thick, tangy, and creamy, it's the base for a sauce that clings to every leaf and slice.
- Garlic, finely grated: Grate it on a microplane for the smoothest, most intense garlic flavor without any chunks.
- Olive oil (for sauce): Loosens the yogurt and adds richness, plus it helps the lemon juice blend in seamlessly.
- Water: A tablespoon or two thins the sauce to drizzle consistency, you want it pourable, not gloopy.
Instructions
- Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper until it looks like a thick, fragrant paste. Add the chicken thighs, toss them around with your hands until every surface is coated, and let them sit for at least 15 minutes, the longer they marinate, the deeper the flavor gets.
- Cook the Chicken:
- Heat a large skillet or grill pan over medium high heat until a drop of water sizzles instantly. Add the chicken thighs and let them cook undisturbed for 5 to 7 minutes per side, resisting the urge to flip them early so they develop a dark, caramelized crust.
- Rest and Slice:
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices settle back into the meat. Slice it into thick strips against the grain, this keeps every bite tender.
- Make the Garlic Sauce:
- In a small bowl, whisk together Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt until smooth. Add water a teaspoon at a time, stirring after each addition, until the sauce is thin enough to drizzle but still clings to a spoon.
- Assemble the Bowls:
- Divide the salad greens among four bowls, then scatter cherry tomatoes, diced cucumber, red onion slices, and chopped parsley over the top. Arrange the sliced chicken in the center, drizzle generously with garlic sauce, and serve immediately while everything is fresh and vibrant.
Save One evening, I packed these bowls into containers and brought them to a potluck where everyone else had brought casseroles and pasta bakes. I wasn't sure how they'd go over, but within ten minutes, three people asked for the recipe and one friend admitted she'd gone back for seconds before trying anything else. That's when I realized this wasn't just a weeknight dinner, it was the kind of dish that makes people lean in and ask questions.
Swapping and Substituting
If you're not a fan of chicken thighs, boneless breasts work fine, just watch them closely because they dry out faster. I've also made this with cubed tofu pressed and marinated the same way, and it soaks up the spices like a sponge. For a dairy free version, swap the Greek yogurt for unsweetened coconut or almond yogurt, the tanginess is a little different but it still tastes fantastic. You can even skip the sauce altogether and use a squeeze of lemon and a drizzle of tahini if that's what you have on hand.
Serving and Storing
This salad is best eaten fresh, but if you're meal prepping, keep the components separate: chicken in one container, greens and veggies in another, sauce in a small jar. When you're ready to eat, assemble the bowl and drizzle the sauce right before digging in, that way the greens stay crisp and the chicken stays flavorful. Leftover chicken is incredible tucked into a pita, tossed with rice, or eaten cold straight from the fridge at midnight when you're too tired to reheat anything.
Final Touches and Variations
Once you've made this a few times, you'll start tweaking it to match your mood or what's in the fridge. I've added pickled red onions for extra tang, sliced radishes for crunch, and even a handful of crumbled feta when I'm not worrying about keeping it dairy free. Sometimes I'll warm up a piece of pita, tear it into strips, and use it to scoop up the chicken and sauce like edible utensils.
- Try adding a handful of toasted pine nuts or slivered almonds for a little crunch and richness.
- If you like heat, stir a pinch of cayenne or a drizzle of harissa into the garlic sauce.
- Serve with a side of hummus and warm flatbread to make it feel like a full Middle Eastern feast.
Save This bowl has become my answer to the question, what's for dinner when I want something that feels special but doesn't require a grocery run or an hour of prep. It's bright, satisfying, and every single time I make it, someone asks for the recipe.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, boneless, skinless chicken breast works well as a lighter alternative. Cook for 4-6 minutes per side, being careful not to overcook as breast meat dries out faster than thighs.
- → How long can I marinate the chicken?
Marinate for at least 15 minutes to allow flavors to develop. For deeper, more complex flavor, marinate up to 2 hours in the refrigerator. Overnight marinating is also possible without negatively affecting texture.
- → What can I substitute for Greek yogurt in the sauce?
Use any non-dairy yogurt for a dairy-free version, or try tahini thinned with lemon juice and water for a different texture. Hummus mixed with lemon juice also creates a delicious alternative sauce.
- → Is this bowl gluten-free?
The bowl itself is naturally gluten-free. However, if serving with pita bread as suggested, ensure the pita is certified gluten-free. All other ingredients are naturally gluten-free when using quality spices.
- → How should I store leftovers?
Store cooked chicken separately in an airtight container for up to 3 days. Keep salad greens and sauce separate until ready to eat to prevent sogginess. Assemble fresh just before serving for best texture and flavor.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with cubed, seasoned tofu or crispy chickpeas marinated in the same spice blend. Grill or pan-fry using the same cooking method and timing adjustments as needed.