This satisfying salad brings big flavor to the dinner table.

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Credit: Greg DuPree

Recipe Summary test

hands-on:
20 mins
total:
30 mins
Servings:
4
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Shawarma is the Middle Eastern way of slowly roasting spiced and marinated lamb, chicken, or veal on a vertical, rotating spit and thinly slicing it to serve. This colorful salad borrows that classic dish's flavors: a warm and toasty blend of coriander, cumin, cinnamon, pepper, turmeric, and allspice. And while you could blend your own spices, of course, shawarma seasoning mixes are widely available shortcuts. Here, chicken is tossed with shawarma seasoning and oil, and then broiled until it's nicely charred in spots, tender, and juicy. Served with peppery arugula, a shower of herbs, creamy yogurt dressing, and warm pita, it's a salad that's both flavorful and filling.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with rack 6 inches from heat. Stir together 2 tablespoons oil and seasoning in a large bowl. Add chicken and toss to coat.

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  • Toss onion wedges with 1 tablespoon oil on a large, rimmed baking sheet lined with foil. Arrange onion wedges along outer edges of baking sheet. Place chicken in center of baking sheet. Broil until onions are charred in spots and crisp-tender and chicken is cooked through, 12 to 15 minutes.

  • Meanwhile, whisk yogurt, herbs, lemon juice, ¼ teaspoon salt, and remaining 1 tablespoon oil in a small bowl. Whisk in 1 to 3 tablespoons water as needed to reach drizzling consistency.

  • Remove baking sheet from oven and let chicken rest for 5 minutes. Transfer to a cutting board and thinly slice. Sprinkle with remaining ½ teaspoon salt.

  • Top arugula with tomatoes, sliced chicken, and onion wedges. Drizzle with yogurt dressing and top with herbs. Serve with pita.

Nutrition Facts

496 calories; fat 25g; cholesterol 6mg; carbohydrates 26g; dietary fiber 3g; protein 44g; sugars 6g; saturated fat 6g.
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