By Shari Krysler
Chicken Shawarma Salad — Gather a Table
I think it's appropriate, maybe even imperative, that a light, fresh dinner come your way. After all the sugary, doughy, fried and baked food marathon we had over the holidays, it's time to shift back to something healthy. And not because January One is on the horizon. I generally dislike d
Updated at: Thu, 25 Sep 2025 22:30:39 GMT
Nutrition balance score
Good
Glycemic Index
21
Low
Nutrition per recipe
Calories1737 kcal (87%)
Total Fat138.6 g (198%)
Carbs59.8 g (23%)
Sugars24.8 g (28%)
Protein74.3 g (149%)
Sodium3419.9 mg (171%)
Fiber14.5 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1 tablespoonpaprika

1 tablespooncumin

½ tablespoonground coriander

½ tablespoongarlic powder

½ tablespoononion powder

1 teaspoonHimalayan pink salt
or sea salt

½ teaspoonblack pepper

ground chile pepper
or cayenne pepper, optional

2 heaping tablespoonsshawarma spice blend

3 tablespoonsolive oil

1.5 lbchicken thighs
skinned and deboned

3 cupscherry tomatoes
quartered or cut into eight

3cucumbers
diced

0.25red onion
finely diced

1 tablespooncilantro
chopped

2 tablespoonsextra virgin olive oil

1juice from lemon

salt
to taste

pepper
to taste
Instructions
Step 1
Preheat oven to 425F. In a small bowl, combine the spices and set aside. Place the chicken in a mixing bowl and sprinkle with shawarma spice and oil. With your hands, rub the spices into the chicken and transfer to a parchment lined baking sheet. Bake, uncovered, for 20 minutes. Remove from the oven and allow to cool slightly. Roughly chop the meat into strips.
Step 2
Heat a large skillet over medium high heat. Pour 1 tablespoon of olive oil and fry the chopped chicken until the edges crisp, stirring often.
Step 3
In a bowl, combine the cherry tomatoes, cucumbers, red onion, and cilantro. Add the olive oil, lemon juice, salt and pepper, and toss to combine. Top with shawarma chicken and serve.
Step 4
Note If you want to cook and reheat the chicken at a later time, don’t fry it until the edges are crisp, but rather still soft so when you reheat it the meat won’t dry out.
Step 5
If you want to keep leftovers overnight, store the salad and chicken separately.
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