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Top view of Chicken Shawarma Salad on a white bowl with avocado, hard boiled eggs with a fork on a grey background with grilled lemon slices

Chicken Shawarma Recipe

This Chicken Shawarma is easy to make and full of Mediterranean spices, tender chicken, fresh veggies, and a simple Greek-inspired vinaigrette. It comes together in 30 minutes and is perfect for lunch or a light dinner.

Course Salad
Cuisine Mediterranean
Keyword apple salad, chicken shawarma, keto chicken, keto salad, paleo, paleo salad, shawarma, whole30 dinner, whole30 salad
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 435 kcal
Author Kelly


  • 8 boneless skinless chicken thighs

For the seasoning:

  • 2 teaspoons sea salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cinnamon

For the marinade:

  • 3 cloves garlic , pressed or minced
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup extra-virgin olive oil OR avocado oil
  • 3 tablespoons fresh lemon juice
  • For the salad:
  • 6 cups assorted greens
  • 8 cherry tomatoes , sliced
  • 1 1/2 cups sliced cucumbers
  • Marinated Onions

Optional toppings:

  • Your favorite tahini dressing
  • Avocado
  • Hard Boiled Eggs
  • Fresh parsley and mint chopped


  1. Season the chicken with 1 teaspoon of salt. In a large airtight container (or a bowl) whisk together all the ingredients for the seasoning until well combined then stir in the garlic followed by the lemon zest. Slowly add the oil (1 tablespoon at a time followed by the lemon juice.

  2. Add the chicken and toss together until coated well.
  3. Cover and marinate in the fridge for 1 hour or up to 48 hours. (We only marinated ours for 30 minutes and it was still super delicious).

  4. When ready to cook, remove chicken from the fridge and allow to sit while you preheat the oven to 425°F.

  5. Line a baking sheet with parchment paper and arrange chicken in a single layer. Coat the chicken with any remaining marinade from the bowl. Roast for 15 minutes (depending on how big your chicken thighs are or if they have bone until cooked through and they reach 165°). For a more browned, crispier chicken, broil for an additional 1-2 minutes.

  6. Remove chicken from oven and cut into slices or chunks.
  7. Arrange the greens on a platter and top with the chicken, tomatoes, cucumbers and optional toppings. Drizzle with dressing, if desired and marinated onions before serving.

Recipe Notes

*Recipe slightly adapted from No Crumbs Left with permission from Houghton Mifflin Harcourt

Nutrition Facts
Chicken Shawarma Recipe
Amount Per Serving (1 serving)
Calories 435 Calories from Fat 243
% Daily Value*
Fat 27g42%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 41g82%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.