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Spiced Chicken Shawarma Kebab Salad Recipe

This Mediterranean-inspired salad features grilled chicken shawarma kebabs served over a crisp salad with crumbled feta and a side of tzatziki. Tender, well-seasoned chicken thighs are marinated in lemon, garlic and warm spices, then threaded onto skewers and grilled until golden. It’s a simple, crowd-pleasing meal that works equally well for weeknight dinners or when entertaining.

This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki.

Chicken Shawarma Kebab

I make this shawarma recipe on regular rotation. It’s delicious served with pita and a green salad or turned into bowls with tzatziki. This version uses boneless, skinless chicken thighs for extra juiciness and flavor. You can cook the skewers on an outdoor grill, under the broiler, on a stovetop grill pan, or in an air fryer. If you prefer a dairy-free option, replace the tzatziki with tahini or a smoky baba ganoush.

Grilled chicken shawarma skewers resting on a plate.

Close up of chicken shawarma pieces on skewers.
Salad with cucumber, tomatoes, red onion and feta topped with chicken kebab.
Plated shawarma kebab salad with tzatziki.

How to Make Chicken Shawarma Kebabs

The technique is straightforward: dice the chicken, whisk together the marinade, coat the meat, refrigerate to allow the flavors to develop, then skewer and grill until cooked through. The spices—cumin, smoked paprika, turmeric, curry powder and a touch of cinnamon—give the chicken the classic, aromatic shawarma profile without complicated steps.

Prepared chicken shawarma kebabs ready to serve.

Recipe at a Glance

  • Yield: 4 servings
  • Serving size: 1 salad with 1 kebab
  • Prep time: 20 mins (plus marinating time)
  • Cook time: 15 mins
  • Total time: 35 mins
  • Calories: 284 kcal per serving
  • Protein: 29 g • Carbs: 11 g • Fat: 14 g • Fiber: 2.5 g

Ingredients

For the chicken and marinade

  • 1 pound (about 2) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cinnamon
  • Pinch red pepper flakes (optional, to taste)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

For the salad

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers, chopped
  • 1 cup (about 145 g) cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta (the kind that comes in brine works well)
  • 4 cups butter lettuce, torn
  • 1 cup tzatziki for serving (or alternative sauce of choice)

Instructions

  1. Cut the chicken thighs into 1-inch pieces and set aside.
  2. In a medium bowl, whisk together the olive oil and lemon juice until combined.
  3. Add the minced garlic, cumin, smoked paprika, turmeric, curry powder, cinnamon, red pepper flakes, kosher salt and black pepper. Whisk to form the marinade.
  4. Pour the marinade over the chicken, toss to coat thoroughly, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
  5. Preheat a grill, grill pan, or broiler to medium-low heat. If using wooden skewers, soak them in water for 15–30 minutes first to prevent burning.
  6. Thread the marinated chicken pieces onto 4 skewers, discarding any leftover marinade from the bowl.
  7. Grill the skewers, turning occasionally, until golden and cooked through in the center, about 15–18 minutes depending on heat and skewer size.
  8. While the chicken grills, prepare the salad: whisk together the olive oil and red wine vinegar in a medium bowl and season with salt and pepper. Toss in the cucumbers, cherry tomatoes and sliced red onion.
  9. Divide torn butter lettuce among four plates or bowls. Top with the tomato–cucumber salad, sprinkle with crumbled feta and place a grilled chicken skewer on each serving. Serve with tzatziki on the side for dipping or drizzling.

Nutrition (per serving)

  • Calories: 284 kcal
  • Protein: 29 g
  • Carbohydrates: 11 g
  • Fat: 14 g (Saturated fat: 3.5 g)
  • Cholesterol: 115 mg
  • Sodium: 514.5 mg
  • Fiber: 2.5 g
  • Sugar: 4.5 g

Tips, Variations & Storage

  • Chicken choice: Thighs stay juicier and handle direct heat well, but boneless skinless breasts can be used if you prefer white meat—cut into uniform pieces to ensure even cooking.
  • Cooking options: If you don’t have a grill, cook skewers under a preheated broiler or in a hot grill pan. An air fryer also works—cook at 375°F (190°C) until internal temperature reaches 165°F (74°C).
  • Dairy-free swap: Omit the tzatziki and feta; serve with tahini sauce or baba ganoush for a dairy-free Mediterranean flavor.
  • Make-ahead: Marinate the chicken up to 24 hours in advance. Prepare the salad components and dressing separately, combine just before serving to keep the greens crisp.
  • Storage: Refrigerate leftover chicken and salad separately in airtight containers for up to 3 days. Reheat chicken gently in a skillet or oven to avoid drying out.

Final Notes

This chicken shawarma kebab salad is flavorful, balanced and flexible. It’s a great way to enjoy shawarma-style spices without complicated prep, and it scales easily for more servings. If you try this recipe, note any adjustments you make—spice level, sauce choices, or cooking method—and use those notes the next time for a perfectly personalized result.