Chicken Shawarma Salad
A Chicken Shawarma Salad served on flatbreads, with a 3-ingredient garlic yogurt sauce as a dressing! Easy to make and full of Shawarma flavour!
Foto: Cafe Delites
Ingredients
- 2 tablespoons Greek yogurt (plain)
- 2 tablespoons olive oil
- 1/2 tablespoon Tahini (sesame paste)
- 2 cloves garlic (minced)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander seed
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground fennel
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon Cayenne pepper (or red chili powder - optional)
- 1/2 teaspoon Kosher salt
- 4 boneless skinless chicken thigh fillets
- 4 cup lettuce (shredded)
- 2 tomatoes (diced)
- 1 ripe avocado (diced)
- 1 Lebanese cucumber (diced)
- 1/2 red onion (chopped)
- 1/2 cup Kalamata olives
- 1/3 cup feta (crumbled )
- 1/4 cup fresh parsley (finely chopped)
- 1/2 cup Greek yogurt
- 1 tablespoon tahini
- 1 clove garlic (minced)
- 1 teaspoon lemon juice (fresh squeezed)
- 1 pinch salt (to taste)
- 3 flatbreads (I used white flour, or wraps of your choice)
Steps
-
In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
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When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
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While the chicken is cooking, prepare flatbreads: heat a larger pan over low-medium heat and warm flatbreads until golden on each side and warmed through. Arrange onto serving plate.
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Top the flatbreads with the salad ingredients and lightly toss salad.
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Prepare garlic yoghurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
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Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Greek yogurt | 2 tablespoons | Rp 15.000/200g | Rp 15.000 |
| olive oil | 2 tablespoons | - | - |
| Tahini | 0.5 tablespoon | - | - |
| garlic | 2 cloves | - | - |
| ground cinnamon | 0.25 teaspoon | - | - |
| ground coriander seed | 0.25 teaspoon | - | - |
| ground cloves | 0.25 teaspoon | - | - |
| ground cumin | 0.25 teaspoon | Rp 70.000/kg | Rp 88 |
| ground fennel | 0.25 teaspoon | - | - |
| smoked paprika | 0.25 teaspoon | Rp 40.000/kg | Rp 50 |
| ground cardamom | 0.25 teaspoon | - | - |
| Cayenne pepper | 0.25 teaspoon | - | - |
| Kosher salt | 0.5 teaspoon | - | - |
| boneless skinless chicken thigh fillets | 4 | - | - |
| lettuce | 4 cup | - | - |
| tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| ripe avocado | 1 | - | - |
| Lebanese cucumber | 1 | - | - |
| red onion | 0.5 | - | - |
| Kalamata olives | 0.5 cup | - | - |
| feta | 0.3333333333333333 cup | - | - |
| fresh parsley | 0.25 cup | - | - |
| Greek yogurt | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| tahini | 1 tablespoon | - | - |
| garlic | 1 clove | - | - |
| lemon juice | 1 teaspoon | - | - |
| pinch salt | 1 | - | - |
| flatbreads | 3 | - | - |
*Estimated market prices, may vary by region
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