Chicken Shawarma Salad With Garlic Yogurt Sauce
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.
Servings: 4 serves
Calories: 644kcal
Ingredients
Chicken Shawarma
- 2 tsp smoked paprika
- 2 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 4 tablespoon fresh lemon juice
- ½ cup olive oil
- 2 cloves garlic, minced
- 1 lb chicken breasts (boneless and skin less)
- 1 large onion, sliced into wedges
Tabbouleh
- ½ cup fine grind bulghur wheat (if you can't find it then sub in some cooked quinoa)
- 1 ½ cups boiling water
- 1 cup cucumber, chopped
- 3 cups flat leaf parsley, finely chopped
- 1 cup mint, finely chopped
- 3 green onions, finely chopped
- 3 roma tomatoes, finely chopped
- ¼ cup olive oil
- 6 tablespoon freshly squeezed lemon juice
Garlic Yogurt Sauce
- 1 cup Greek Yogurt
- 1 clove garlic, crushed
- 2 teaspoon freshly squeezed lemon juice
- salt and pepper to taste
To Serve
- 1 romaine lettuce, finely chopped
- hummus
Instructions
Chicken Shawarma
- 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.
Tabbouleh
- 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.
Garlic Yogurt Sauce
- 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.
To Serve
- 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
Nutrition
Calories: 644kcal | Carbohydrates: 29g | Protein: 34g | Fat: 45g | Saturated Fat: 6g | Cholesterol: 75mg | Potassium: 1176mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5920IU | Vitamin C: 86.4mg | Calcium: 196mg | Iron: 5.9mg