Grilled Chicken Shawarma Salad

Grilled Chicken Shawarma Salad: juicy chicken, crispy pita, and fresh veggies come together in a flavorful, healthy salad. Try it tonight and devour every bite!

The flavors of the Middle East come alive in this vibrant Grilled Chicken Shawarma Salad, where juicy, spice-marinated chicken meets fresh, crunchy veggies and creamy tahini dressing, all wrapped up in crispy pita triangles – a refreshing twist on the classic street food!

Ready Time

45 mins


10 servings


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 4 pita breads, cut into triangles
  • 10 cups mixed greens
  • 1 large red onion, thinly sliced
  • 1 large cucumber, peeled and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced


Preheat your grill to medium-high heat. In a small bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper.

Place the chicken breasts in a large bowl and brush the marinade on both sides of the chicken.

Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator. Grill the chicken for 5-7 minutes per side or until it reaches an internal temperature of 165°F.

Let the chicken rest for a few minutes before slicing it thinly.

Meanwhile, toast the pita bread triangles by grilling them for about 30 seconds on each side. In a large bowl, combine the mixed greens, sliced red onion, cucumber, cherry tomatoes, crumbled feta cheese, parsley, and mint.

In a small bowl, whisk together tahini, lemon juice, and garlic for the dressing.

Slice the grilled chicken into thin strips and place it on top of the salad. Drizzle the tahini dressing over the salad and serve with toasted pita bread triangles on the side.


For the marinade, make sure to whisk all the ingredients together until smooth and adjust the seasoning to taste.

You can also add a bit more lemon juice or olive oil if you prefer a stronger or lighter flavor.

Don’t overcrowd the grill when cooking the chicken, cook in batches if necessary, to ensure even cooking.

Also, make sure to let the chicken rest for a few minutes before slicing to retain the juices.

When toasting the pita bread, keep an eye on it as it can burn quickly.

You can also toast it in the oven for about 2-3 minutes if you don’t have a grill.

Customize the salad to your liking by adding or subtracting ingredients.

You can also use other types of cheese or nuts for added crunch.

You can make the tahini dressing ahead of time and store it in the fridge for up to 3 days.

Just give it a good stir before using.

This salad is perfect for a crowd, just adjust the ingredient quantities accordingly.

You can also prep the ingredients ahead of time and assemble the salad just before serving.

Nutrional Value

  • Calories: 420
  • Total Fat: 22g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 35g
Grilled Chicken Shawarma Salad
Grilled Chicken Shawarma Salad

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