This salad bowl features thinly sliced chicken marinated in a blend of smoked paprika, cumin, turmeric, and coriander, then seared until golden. The spiced chicken is served over a fresh base of chopped romaine, cucumber, cherry tomatoes, and red onion. The result is a vibrant, aromatic bowl finished with a creamy garlic sauce.

About This Recipe

To prepare the bowl, the chicken is coated in a spice-infused marinade with lemon juice and olive oil to ensure the meat remains tender and develops a savory crust during cooking. The salad components are chopped and arranged to provide a crisp, cooling contrast to the warm, seasoned protein. It is important to whisk the garlic sauce until smooth, allowing the grated garlic and lemon juice to fully integrate with the mayonnaise or yogurt base.

The flavor relies on the deep, smoky notes of the shawarma seasoning balanced by the bright acidity of the lemon and the tang of the red onion. Using a mix of turmeric and cumin provides an earthy depth that characterizes traditional Middle Eastern profiles without the need for high-carb accompaniments. Since the dish is finished with a drizzle of garlic sauce and fresh parsley, it offers a rich texture that ties the vegetables and chicken together.

This bowl works well for lunch or dinner and can be prepared quickly for meal prep. It’s easy to customize the dish by adding feta cheese and olives for a Mediterranean twist or substituting the chicken with lamb for a heartier version. This salad is best served immediately for a contrast in temperatures, offering a structured and flavorful meal that emphasizes fresh ingredients.

Why You’ll Love This Recipe

Big shawarma flavor without carbs or bread
High-protein and meal-prep friendly
Creamy garlic dressing brings everything together
Fresh, colorful, and satisfying even cold
Easy to customize with your favorite veggies

What You’ll Need for This Keto Chicken Shawarma Salad Bowl

Chicken & Marinade
1.1 lb chicken breast or thighs, sliced thin
2 tbsp olive oil
1 tbsp Greek yogurt or mayo (optional, for tenderness)
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp garlic powder
1/4 tsp cayenne (adjust for spice)
Salt & pepper to taste
Juice of 1/2 lemon
Salad Base
3 cups chopped romaine or mixed greens
1/2 cucumber, sliced
1/2 cup cherry tomatoes, halved
1/4 red onion, pickled or thinly sliced
2 tbsp fresh parsley or cilantro
Garlic Sauce
3 tbsp mayonnaise or Greek yogurt
1 tsp lemon juice
1 small garlic clove, grated
1 tbsp olive oil
Salt to taste

Step-by-Step Preparation

Marinate the chicken: Combine all marinade ingredients in a bowl. Add chicken and mix well. Let rest at least 20 minutes (or overnight in the fridge).
Cook: Heat a skillet over medium-high. Add chicken and cook 5–7 minutes until golden and cooked through. Rest 2 minutes, then slice.
Prepare the garlic sauce: Whisk all ingredients in a small bowl until smooth. Adjust salt or lemon to taste.
Assemble the bowl: Layer greens, cucumber, tomatoes, and onions. Top with chicken slices.
Finish: Drizzle garlic sauce over the top, sprinkle with parsley, and serve immediately or chill for meal prep.

FAQ

Can I use store-bought shawarma seasoning?
Yes, just check the label for added sugar or starch — most blends are fine.
Can I meal-prep this bowl?
Absolutely. Store each component separately and assemble when ready to eat.
Is it good cold?
It’s even better chilled, as the flavors develop while resting.
Can I air-fry the chicken?
Yes — 375 °F for about 10 minutes gives perfect caramelization.

Variations & Substitutions

Swap chicken for shrimp or lamb.
Add feta or olives for a Mediterranean twist.
Use cauliflower rice instead of greens for a heavier meal.
Replace yogurt with tahini if you want dairy-free.

Serving Suggestions

Serve with a side of roasted eggplant, zucchini fries, or cauliflower rice. For meal-prep, layer sauce at the bottom of jars and chicken on top to keep greens fresh.

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