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Spicy Shawarma Chicken & Feta Salad Recipe
Ash Tyrrell

Spicy Shawarma Chicken & Feta Salad Recipe

I still remember the first time I tried to recreate that smoky, spice-crusted chicken from my favorite street cart at home. This spicy shawarma chicken and feta salad is what I landed on after a few tries, and honestly, it beats the cart version.
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons ground cumin – the backbone of that classic shawarma flavor
  • 2 tablespoons ground coriander – adds a citrusy slightly sweet note
  • 2 teaspoons freshly ground black pepper – use fresh-cracked for real kick
  • ½ teaspoon ground allspice – brings warmth without overpowering
  • ½ teaspoon ground nutmeg – a small amount goes a long way here
  • ¼ cup fresh lemon juice – bottled juice just doesn't taste as bright
  • ⅓ cup extra-virgin olive oil – go for a good quality one you'll taste the difference
  • 1 garlic clove grated or finely chopped – fresh garlic beats jarred every time
  • 1 tablespoon tahini paste – gives the dressing its nutty creamy body
  • ½ teaspoon shawarma spice blend – ties the dressing back to the chicken flavor
  • ½ teaspoon sugar – balances the sharp acidity of the lemon
  • ¼ cup plus 1 tablespoon fresh lemon juice – this quick-pickles the onion in minutes
  • 1 red onion thinly sliced – slice it thin so it pickles fast and evenly
  • 2 boneless skinless chicken breasts (about 1 pound), or 2 cups chopped cooked chicken – thighs work too if you want extra juiciness
  • Kosher salt – seasons the chicken and veggies evenly
  • 2 cups mixed cherry or grape tomatoes quartered – pick ones that feel firm and heavy
  • 4 Persian cucumbers chopped into ½-inch pieces – their thin skin means no peeling needed
  • 4 green onions thinly sliced – adds a mild bite without overpowering the herbs
  • ½ cup each fresh cilantro parsley, mint and/or dill – fresh herbs are non-negotiable here
  • 2 cups each torn romaine lettuce and arugula – the arugula adds a peppery contrast
  • ½ cup crumbled feta cheese – crumble it yourself for the best texture and flavor
  • 1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper – this is where the spicy kick comes from
  • ¼ cup thick plain yogurt like labneh or Greek yogurt – spread it under the salad for a creamy base
  • Warm pita bread sliced into quarters – for scooping every last bite
  • Green sauce optional – a spicy herb sauce takes this over the top

Method
 

  1. Add the cumin, coriander, black pepper, allspice, and nutmeg to a small jar. Cover it tightly and shake well until everything is evenly combined. Set this aside since you'll use it for both the chicken and the dressing.
  2. In a small bowl, whisk the lemon juice, olive oil, garlic, tahini, and a pinch of the spice blend until smooth. If you want it extra creamy, blend it in a mini food processor instead. This dressing keeps well in the fridge for up to a week.
  3. Stir the salt and sugar into the lemon juice in a medium bowl until dissolved. Toss in the sliced red onion and let it sit while you prep everything else. Even 15 minutes softens the onion's sharp bite nicely.
  4. Rub the chicken breasts generously with salt and about 2 tablespoons of the spice blend. Grill or broil for roughly 6 minutes per side, until firm and cooked through. Let it rest for 10 minutes before slicing into bite-sized chunks.
  5. In a large bowl, combine the tomatoes, cucumbers, green onions, and drained pickled red onion. Finely chop the fresh herbs together and add them in, along with the romaine, arugula, feta, Aleppo pepper, and a pinch of salt.
  6. Add the sliced chicken to the bowl and drizzle with about half the dressing, tossing everything to coat. Spread a spoonful of yogurt on each plate, pile the salad on top, and serve with warm pita on the side.

Notes

  • I always let my chicken rest for a full 10 minutes before slicing it keeps all the juices locked in instead of running out onto the cutting board.
  • I like to double the spice rub batch since I use it on everything from lamb burgers to roasted veggies during the week.
  • If I'm short on time, I use rotisserie chicken and just toss it with a spoonful of the spice blend before adding it to the salad.
  • I've found that chopping the herbs together in one big pile, rather than one at a time, saves me a good five minutes of prep.
  • I taste the dressing before adding it all depending on your lemons, you might want a touch more olive oil to mellow the acidity.