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Spiced chicken shawarma salad on a bed of couscous in a serving dish.

Spiced Chicken Shawarma Salad With Yogurt Dressing

Rosanna Stevens
Here's a delicious, aromatic chicken shawarma salad served on a bed of tabbouleh with a simple yogurt dressing that you can put together in no time. Dish it all up on a large serving platter to feed a crowd, and your work is done.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 4 hours
Total Time 5 hours
Course Main Course, Salad
Cuisine Middle Eastern
Servings 6 servings
Calories 648 kcal

Equipment

Ingredients
 

Shawarma (all ground spices)

  • 2 tablespoon Cumin
  • 2 teaspoon Tumeric
  • 2 teaspoon Smoked paprika
  • 2 teaspoon Cayenne pepper
  • 1 teaspoon Cinnamon
  • 1 teaspoon Coriander
  • 1 teaspoon Ginger
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Salt
  • 1 tablespoon Olive oil
  • 6 Chicken thighs boneless/skinless
  • 1 can Chickpeas /garbanzo beans
  • ½ Lemon

Yogurt dressing

  • 250 grams (1 cup) Greek yogurt
  • 1 teaspoon Honey
  • ½ Lemon

Tabbouleh

  • 300 grams (1½ cups) Cous cous
  • 30 grams (½ cup) Fresh mint
  • 30 grams (½ cup) Fresh parsley
  • 30 grams (½ cup) Fresh coriander (cilantro)
  • 30 grams (½ cup) Fresh chives
  • 75 grams (½ cup) Flaked almonds
  • 100 grams (⅓ cup) Dried apricots
  • ½ Lemon
  • 1 tablespoon Olive Oil
  • Salt and pepper

Instructions
 

Shawarma

  • Measure the spices and fry them in oil over medium heat until fragrant, around 1 minute.
  • Add the chicken and drained chickpeas to a bowl and mix through the fried spice paste (reserve ½ teaspoon for the dressing). Cover and refrigerate overnight or for a few hours.
  • Preheat the oven to 200℃/400℉ and take the chicken out of the fridge to come to room temperature.
  • Place the chicken and chickpeas onto an oven tray and bake in the preheated oven for 25-30 minutes until the chickpeas are crispy and the chicken is cooked through.
  • Let the chicken rest for 5 minutes, then slice and squeeze over some lemon.

Tabbouleh

  • Place the couscous into a heatproof bowl and pour over 350ml or 1.5 cups of freshly boiled water. Cover and let it sit for 5 minutes, then stir through some olive oil and cover for another 5 minutes.
  • Finely dice the herbs and chop the apricots. Toast the flaked almonds in a frying pan for a few minutes until browned.
  • Stir all of the tabbouleh ingredients together with the couscous and place it onto a serving dish.

Yogurt dressing

  • Mix the yogurt with the reserved fried spice paste, add a squeeze of honey and lemon juice, and season with salt and pepper.
  • Place the sliced chicken shawarma onto the tabbouleh, scatter over any extra herbs and flaked almonds, and drizzle with the yogurt dressing.

Notes

If you are short on time, you can skip frying the spices off and the long marinade in the fridge.
Toss the chicken and chickpeas in the dry spices quickly without frying them off first.
Preheat the oven tray for a minute with a tablespoon of olive oil on it and let it get hot.
Then add the chicken and chickpeas to the tray and toss them, and the hot oil will quickly cook the spices. Take care using this method, and don't forget about the tray with the oil in the oven.

Nutrition

Calories: 648kcalCarbohydrates: 61gProtein: 34gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 113mgSodium: 215mgPotassium: 853mgFiber: 8gSugar: 13gVitamin A: 2181IUVitamin C: 27mgCalcium: 167mgIron: 5mg
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