Chicken Shawarma Tabbouleh Salad
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This Chicken Shawarma Tabbouleh Salad is super fresh and loaded with incredible flavors. The chicken is marinated in Middle Eastern spices, super moist and delicious served over the best tabbouleh salad and a side of homemade hummus.
Today I’m sharing with you a couple of my favorite recipes put together to show you how I love to eat my salads – because a boring salad will not work for me. Not only is this salad fresh, bright, satisfying, and savory, but it’s also packed full of super foods so it’s amazing for you.
What Is Chicken Shawarma?
Shawarma is a Middle Eastern method of preparing meat. Have you been into a Donair shop and seen the cuts of meat piled high rotating slowly on a vertical rotisserie? While I don’t exactly have one of those rotisseries lying around (and I’m sure you don’t either) we’re going to use our oven today to replicate the flavor and juicy cuts achieved more traditionally.
What Is Tabbouleh?
Tabbouleh is a traditionally vegetarian salad hailing from Lebanon. It’s chock full of super fresh herbs like mint and parsley, tomatoes, bulgur (an ancient grain) and a glug of good olive oil. It’s got everything you need, fresh bright flavors, great texture and chew, as well as super tender and flavorful chicken – in this recipe’s case.
Ingredients
Chicken shawarma
- Olive oil – We want a nice neutral tasting oil to cook our chicken down in.
- Lemon juice – Fresh is best! We’re using the juice from 2 lemons.
- Spices – Smoked paprika, turmeric, cumin, cinnamon, and red pepper flakes.
- Garlic – Use as much or little as you like.
- Seasoning – Salt and pepper.
- Onion – White or yellow, something that cooks down well.
- Chicken – I used chicken breasts today, but you can definitely use chicken thighs.
- Parsley – Fresh chopped up nice and fine.
Tabbouleh salad
- Water – To cook down our bulgur.
- Bulgur – Cooks down similarly to rice, you can use quinoa in its place.
- Olive oil – A few glugs of the good stuff.
- Lemon juice – Fresh is always best from 1 or 2 lemons.
- Veggies – Tomatoes and cucumbers chopped up into bite sized pieces.
- Herbs – Parsley, mint, and green onion.
- Seasoning – Salt and pepper.
Optional ingredients
Optional but in my opinion, completely mandatory.
- Feta – Crumbled up nice and fine. Optional but in my opinion totally mandatory!
- Olives – Kalamata olives pitted and sliced up.
- Pita bread – My recipe for some perfect pita can be found here.
- Hummus – My hummus recipe is the best hands down, although store bought will work in a pinch.
- Avocado – Sliced up and laid over top.
How to Make Chicken Shawarma Tabbouleh Salad
Shawarma
- Marinate the chicken: In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour, the longer the meat marinates the more flavour you’ll have.
- Preheat the oven: To 425 F degrees.
- Bake the chicken: Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
- Rest the chicken: Let the chicken rest for 5 to 10 minutes before slicing.
Tabbouleh salad
Prepare the salad while the chicken bakes away.
- Make the bulgur: Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
- Combine the salad: Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
- Assemble the salad: To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.
Other Cooking Options
Don’t want to make this in the oven? Well lucky for you this chicken shawarma cooks up beautifully in many a cooking vessel, so let’s get down to it.
Instant Pot
Lucky for you I’ve posted an instant pot recipe for Chicken Shawarma to the blog in the past! Refer to this recipe to find out exactly how to make it all happen.
Slow cooker
- Create the marinade: Marinate the chicken the same as instructed above and allow to sit for at least 1 hour, although longer is ideal.
- Cook the chicken: Dump the chicken and marinade in the slow cooker and cook on LOW for 4 hours. Remove the chicken and brown in a skillet on the oven. Follow the instructions outlined above for what to do with this chicken once it’s done cooking!
Leftovers
Chicken
The Chicken Shawarma will last in the fridge in an air tight container for 3 – 4 days. If you’d like to freeze this dish I recommend freezing the chicken in the bag with the marinade while still raw, then when it defrosts you can pop it in the Instant Pot from there!
Tabbouleh salad
This salad will keep for up to 3 days in the fridge if stored in an airtight container. I don’t recommend freezing this salad as all that fresh veg and those carbs will not thaw properly once out of the freezer.
More Delicious Middle Eastern Dishes To Try:
- Best Ever Hummus
- Tabbouleh Salad
- Oven Roasted Chicken Shawarma
- Moroccan Style Roast Chicken and Potatoes
- Baba Ghanoush
- Baklava
- Moroccan Spice Blend
- Tzatziki Chicken Salad
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Chicken Shawarma Tabbouleh Salad
Ingredients
Chicken Shawarma
- 2 teaspoon smoked paprika
- ½ teaspoon turmeric
- 2 teaspoon ground cumin
- ½ teaspoon cinnamon
- 2 teaspoon pepper (or to taste)
- 1 teaspoon salt (or to taste)
- ¼ cup lemon juice (from about 2 lemons)
- ½ cup olive oil
- 1 teaspoon red pepper flakes
- 4 cloves garlic (minced)
- 1 pound chicken breasts (boneless and skinless)
- 1 large onion (sliced)
Tabbouleh Salad
- 2 cups water
- 1 cup bulgur wheat (uncooked)
- ¼ cup olive oil
- ¼ cup lemon juice ((from 1 or 2 lemons, depends on size))
- 3 cups tomatoes (chopped small)
- 1 English cucumber (chopped small)
- ¼ cup green onions (chopped)
- 2 cups fresh parsley (chopped)
- ¼ cup fresh mint (chopped)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Other Optional Ingredients
- ¼ cup feta cheese (crumbled)
- ½ cup Kalamata olives
- pita bread
- hummus
- 1 avocado (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
For Chicken Shawarma
- In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.
- Preheat the oven to 425℉.
- Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
- Let the chicken rest for 5 to 10 minutes before slicing.
Tabbouleh Salad
- While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
- Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
- To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.
Notes
- In the previous recipe for the chicken shawarma I mentioned adding the onion after the chicken marinated, but I have changed it here and added everything all at once.
- If you have an Instant Pot at home, try my IP Chicken Shawarma recipe for this salad.
- You can use quinoa in place of the bulgur wheat for a gluten free version.
- Use a larger baking dish if you’re making 3 or 4 chicken breasts.
- You can find the recipe for the homemade hummus here.
- My favorite way to serve this is to make pita wraps by adding a bit of everything from the plate. It’s to die for!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
