Chicken shawarma salad is an incredibly flavorful, fresh, and elegant weeknight dinner. The greens are tossed with mint and parsley, then topped with crunchy cucumbers, garden-fresh tomatoes, and tender slivers of red onion. Each bite is crisp, bright and bursting with flavor. Jump to recipe »
Chicken Shawarma is a regular eat in this house and it appears on our table in one form or another every couple of weeks. When take-out is required we turn to our favorite local spot, Fettoosh. The owner is affable and chatty, and regularly greets us with chilled mint tea in the summer and a bone-warming concoction in the winter. Going to his restaurant is more like visiting a fond acquaintance than a retail transaction – it makes me all warm and fuzzy, and that’s exactly what sharing good food is supposed to do.
Naturally, I also like to make homemade shawarma from time to time because duh. It’s a showstopper of a meal for company, and even my pickiest friends and family devour every bite. I typically serve it with homemade pita, cucumber and tomato salad, super smooth hummus, and maybe some yogurt dip. Lots of tahini dressing on the side for slathering and dipping. Leftovers keep reasonably well and make for a quick and easy lunch wrap the next day.
On days that I’m feeling particularly healthy and/or lazy, I opt for a chicken shawarma salad in lieu of the full platter. I whip up the quick marinade in the morning, then toss it with the chicken where it infuses with flavor in the fridge all day. One 30-minute roast later, and I’ve got an easy, healthy meal on the table that everyone loves. Even the kid….