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

Chicken Shawarma Salad

This grilled chicken shawarma recipe, made with chicken breast is on constant rotation in my house. I usually serve it with pita and salad. After sharing these Greek Chicken Tzatziki Bowls a few weeks back made with boneless skinless chicken thighs on skewers, I was inspired to try the shawarma with thighs instead, and turn them into kebabs.

I loved how they turned out, the chicken is juicy and I personally love anything you can eat on a stick! I served it over salad to make it a meal, but if you are having a party and want to serve up some kebabs, these will be a hit!

Chicken Shawarma Kebab Salad

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

Ingredients:

• 1 pound (2) boneless, skinless chicken thighs
• 1 tablespoons extra virgin olive oil
• Juice from 1 medium lemon
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon curry powder
• 1/8 teaspoon cinnamon
• Pinch red pepper flakes
• 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 (145 g) cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta (the kind that comes in brine), crumbled
• 4 cups butter lettuce, torn
• 1 cup Skinny Tzatziki (from my blog)

Directions:

1. Cut the chicken thighs into 1-inch pieces.
2. In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
3. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, 1/4 teaspoon salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
4. Preheat an outdoor grill or indoor grill pan to medium-low heat.
5. Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
6. Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:
7. For the salad: In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
8. Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.

Nutrition Information

Yield: 4 servings, Serving Size: 1 salad with 1 kebab

• Amount Per Serving:
• Freestyle Points: 6
• Points +: 7
• Calories: 284 calories
• Total Fat: 14g
• Saturated Fat: 3.5g
• Cholesterol: 115mg
• Sodium: 514.5mg
• Carbohydrates: 11g
• Fiber: 2.5g
• Sugar: 4.5g
• Protein: 29g

All images and text ©Gina Homolka for Skinnytaste