Description
This Chicken Shawarma Kebab Salad features tender marinated chicken thighs grilled to perfection, served atop a bed of fresh butter lettuce and vibrant vegetables, topped with crumbled feta cheese and accompanied by cooling tzatziki sauce. A flavorful, healthy meal combining Middle Eastern spices with fresh ingredients for a delicious and satisfying dish.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Salad
- 1 cup Persian cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 4 cups butter lettuce, torn
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar (or your choice of vinegar)
To Serve
- Tzatziki sauce, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thigh pieces with olive oil, lemon juice, minced garlic, cumin, and smoked paprika. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Grill the Chicken: Preheat your grill or grill pan to medium-low heat. Thread the marinated chicken pieces onto skewers. Grill the skewers for 15 to 18 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
- Prepare the Vegetable Mixture: In a separate bowl, whisk together olive oil and vinegar to make a simple dressing. Add the chopped Persian cucumbers, halved cherry tomatoes, and thinly sliced red onion to the bowl. Toss gently to coat the vegetables evenly with the dressing.
- Assemble the Salad: Divide torn butter lettuce evenly among four serving bowls. Top each with grilled chicken kebabs, then add the dressed vegetable mixture. Sprinkle crumbled feta cheese over the top to finish.
- Serve with Tzatziki: Serve the salad bowls alongside tzatziki sauce for dipping or drizzling, adding a creamy, refreshing element to the dish.
Notes
- For best results, marinate the chicken for at least 30 minutes or up to 4 hours for deeper flavor.
- Use metal or soaked wooden skewers to prevent burning on the grill.
- If you don’t have a grill or grill pan, you can cook the chicken in a skillet or oven, though grilling gives optimal flavor.
- Feel free to substitute the butter lettuce with romaine or mixed greens if preferred.
- Adjust the spice levels by adding cayenne pepper or chili flakes to the marinade if you like heat.
