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Everything you love about a good chicken shawarma is packed into this loaded salad! Juicy marinated chicken thighs and a flavorful roasted red pepper tzatziki take it over the top.
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Chicken Shawarma Salad with Roasted Red Pepper Tzatziki

Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 3 hours
Servings 6 servings
Calories 313kcal

Ingredients

Chicken Shawarma

  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 4 medium cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1-1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 medium sweet onion, thinly sliced
  • 2 tablespoons minced fresh parsley

Roasted Red Pepper Tzatziki

  • 1 cup Greek yogurt
  • 1 cup jarred roasted red peppers, finely diced and divided
  • 1/2 cup finely diced cucumber
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 1/2 teaspoon smoked paprika (or regular)
  • Salt and pepper to taste

Salad

  • 6 cups spring greens mix
  • 1 medium cucumber, diced into 1/2-in cubes
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 2 medium flatbreads, cut into wedges for serving

Instructions

Chicken Shawarma

  • In a large shallow bowl, whisk lemon juice, olive oil, garlic, and spices until smooth. Add chicken to marinade and turn to evenly coat. Cover bowl and marinate chicken in refrigerator at least 2 hours or up to 12.
  • Preheat oven to 400F and lightly grease a large sheet pan. Remove chicken from marinade and discard marinade. Arrange chicken and sliced onion in a single layer on sheet pan.
  • Roast chicken at 400F 10-15 minutes until chicken registers 165F and onions are tender. Toss parsley into chicken and onions and set aside for a moment.

Roasted Red Pepper Tzatziki

  • Place Greek yogurt and 1/2 cup roasted red peppers in a food processor. Pulse several times until completely smooth.
  • Scrape yogurt into a medium bowl and stir in remaining diced roasted red peppers, cucumber, garlic, lemon juice, parsley, mint, paprika, and salt and pepper to taste. Refrigerate until ready to use.

Salad

  • Assemble the salad by placing spring greens in a large serving bowl and arranging diced chicken and onions over top along with cucumber, cherry tomatoes, and feta. Drizzle tzatziki over top and serve salad with flatbread wedges. Enjoy!

Notes

Storing Instructions
Salad is best if served immediately after assembly.

Nutrition

Serving: 12 oz salad (calculated without flatbreads) | Calories: 313kcal | Carbohydrates: 13.4g | Protein: 28.6g | Fat: 16.7g | Saturated Fat: 4.7g | Cholesterol: 109mg | Sodium: 752mg | Potassium: 677mg | Fiber: 3.3g | Sugar: 7.4g | Calcium: 237mg | Iron: 4mg