This Chicken Shawarma Salad With Garlic Yogurt Sauce is going to blow your mind! A layer of crispy lettuce is topped with a veritable herb garden of tabbouleh and the most amazing marinated chicken you will ever taste. Top it off with the garlic yogurt sauce and a dollop of hummus and just wait for the flavor explosion that will have you coming back again and again.
Preheat the oven to 425F.
In a large bowl whisk together the spices, lemon juice, olive oil and garlic. Add in the chicken and onions and give everything a good mix, making sure the chicken is well coated.
If you have time to leave the chicken to marinade then awesome, do that. I never do so I always cook it straight away and it is still fantastic.
Add everything to a baking dish and pop into the preheated oven for 40-45 mins, or until the chicken is brown and crispy on the edges.
Once cooked, remove the chicken from the oven and allow to rest for about 5 mins before cutting it into slices.
Place the bulghur in a small bowl and cover with the boiling water. Cover and sit about 20 minutes.
Add all of the tabbouleh ingredients to a large bowl and mix well.
When the bulghur is done, drain off any excess water and add to the herb and tomato mixture. Toss well to combine.
If you can make this a day ahead of time it will taste even better, just store in the fridge until ready to use. If not then serve when needed.
Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required. You can keep this in the fridge for about 3 days.
Start with a layer of romaine lettuce, add a big spoonful of tabbouleh, followed by sliced chicken (don't forget to drizzle in the sauce that chicken is sitting in - SO much flavor), a generous drizzle of garlic sauce and a dollop of hummus. Enjoy