Anna Maria Locke

Grilled Chicken Shawarma Salad

March 2015Anna Locke1 Comment

My love affair with any kind of Greek, Mediterranean, or Middle Eastern food began in high school when I participated in a life changing 5 week study abroad trip to Germany. Set a dozen small town central Illinois teenagers loose in Munich, Berlin, and the Rhine Valley aaaaaaand, yeah. It was fun. One of the popular fast foods we quickly discovered was the Doner Kebab, which is basically a Turkish gyro. Think layers of savory spicy meat, cucumbers, chopped veggies, creamy sauce, all wrapped in a hot and chewy pita, yum. I've been obsessed with anything even closely related to a kebab ever since.

Recently I discovered the AMAZING Middle Eastern deli here in Chicago, Sultan's Market, and had another epic chicken pita sandwich, so when this recipe for Chicken Shawarma and Hummus popped up in my blog roll I was immediately inspired to try out my own version! It was actually really easy to make the chicken, especially since I'm a spice hoarder and had tons of seasonings on hand. I've been making an effort to think about dinner a little earlier in the day so I can start using marinades more often. They make such a huge difference!

p.s. This recipe is completely 21 Day Fix friendly. I served it with naan bread for Ben to make it husband-approved!

Grilled Chicken Shawarma Salad

Serves 4


+ 1 lb chicken thighs or tenders
+ Juice of 1 lemon
+ 2 T olive oil
+ 2 t curry powder
+ 1 t smoked paprika
+ 1 t cumin
+ dash of cinnamon
+ 4 cloves minced garlic
+ salt and pepper

For salad
+ Romaine
+ 4 Roma tomatoes, sliced
+ 1 cucumber, sliced
+ 1/2 red onion, sliced
+ Kalamata olives
+ Hummus
+ Italian parsley
+ Red wine vinegar
+ Garlic powder


  1. Combine the chicken and all ingredients in a large ziplock bag, and marinate in the fridge for 30 minutes to 1 hour.
  2. Heat a grill pan until a drop of water sizzles. Cook the chicken for 8-10 minutes, or until it's cooked through.
  3. Assemble salads, top with chicken and hummus, drizzle the whole bowl with vinegar and a sprinkle of parsley and garlic powder. Enjoy!

NOTE: This recipe is also AMAZING on pita or naan bread!

21 Day Fix: 2 green, 1 red, 1 blue

xo Anna