Keto Chicken Shawarma Salad Bowl
Juicy, spice-rubbed chicken served over crisp greens with creamy garlic dressing and tangy pickled onions — a bold, low-carb shawarma bowl that packs huge flavor without the wrap.
Ingredients
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
Instructions
- 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.