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Chicken Shawarma Salad

A Chicken Shawarma Salad served on flatbreads, with a 3-ingredient garlic yogurt sauce as a dressing! Easy to make and full of Shawarma flavor!
Weight Watchers Smart Points Per Serve: 10
Servings: 4
Author: Karina - Cafe Delites


Chicken Shawarma:

  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons olive oil
  • 1/2 tablespoon Tahini (sesame paste)
  • 2 cloves garlic , minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander seed
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Cayenne pepper (or red chili powder) -- optional
  • 1/2 teaspoon Kosher salt
  • 4 boneless , skinless chicken thigh fillets


  • 4 cup shredded lettuce
  • 2 tomatoes , diced
  • 1 ripe avocado , diced
  • 1 Lebanese cucumber , diced
  • 1/2 red onion , chopped
  • 1/2 cup Kalamata olives
  • 1/3 cup crumbled feta
  • 1/4 cup finely chopped parsley

Garlic Yogurt Sauce / Dressing:

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon tahini
  • 1 clove garlic , minced
  • 1 teaspoon fresh squeezed lemon juice
  • Salt to season


  • 3 flatbreads or wraps of your choice (I used white flour)


  • In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
  • When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
  • While the chicken is cooking, prepare flatbreads: heat a larger pan over low-medium heat and warm flatbreads until golden on each side and warmed through. Arrange onto serving plate.
  • Top the flatbreads with the salad ingredients and ightly toss salad.
  • Prepare garlic yoghurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
  • Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.