Chicken Shawarma Tabbouleh Salad
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
548 kcal
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Course
Main Course, Salad, Lunch
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Cuisine
Middle Eastern
Chicken Shawarma Tabbouleh Salad
Description
The dish starts by marinating chicken breasts with a blend including smoked paprika, turmeric, cumin, cinnamon, black pepper, salt, lemon juice, olive oil, red pepper flakes, and minced garlic. Sliced onions are added to the marinade before baking the chicken at high heat until browned and tender, with a brief broil at the end for crispiness if desired. Resting allows juices to redistribute before slicing.
Simultaneously, the tabbouleh salad is prepared by cooking bulgur wheat until tender, then mixing it with diced tomatoes, cucumber, green onions, fresh parsley and mint, lemon juice, olive oil, salt, and pepper to create a refreshing, textured salad with bright herbal notes. The salad complements the hearty, spiced chicken effectively.
This combination can be served as a plated meal or assembled into pita wraps with optional feta cheese, kalamata olives, sliced avocado, and hummus. The complex seasoning of the chicken pairs well with the fresh, crisp salad components, offering a flavorful and satisfying dish suitable for lunch or dinner. The recipe suggests the use of quinoa as a gluten-free alternative to bulgur and mentions an Instant Pot version for convenience.
Ingredients
Chicken Shawarma
- 2 teaspoon smoked paprika
- ½ teaspoon Turmeric
- 2 teaspoon cumin ground
- ½ teaspoon cinnamon
- 2 teaspoon black pepper or to taste
- 1 teaspoon salt or to taste
- ¼ cup lemon juice from about 2 lemons
- ½ cup olive oil
- 1 teaspoon red pepper flakes
- 4 cloves garlic minced
- 1 pound chicken breast boneless and skinless
- 1 large onion sliced
Tabbouleh Salad
- 2 cups water
- 1 cup bulgur wheat uncooked
- ¼ cup olive oil
- ¼ cup lemon juice (from 1 or 2 lemons, depends on size)
- 3 cups tomato chopped small
- 1 English cucumber chopped small
- ¼ cup green onions chopped
- 2 cups parsley chopped, fresh
- ¼ cup mint chopped, fresh
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Other Optional Ingredients
- ¼ cup feta cheese crumbled
- ½ cup kalamata olives
- pita bread
- hummus
- 1 avocado sliced
Instructions
For Chicken Shawarma
- In a 8x8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.
- Preheat the oven to 425℉.
- Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
- Let the chicken rest for 5 to 10 minutes before slicing.
Tabbouleh Salad
- While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
- Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
- To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.
Notes
- Quinoa can be used instead of bulgur wheat for a gluten-free option in the tabbouleh salad.
- If using three or four chicken breasts, a larger baking dish is recommended to accommodate the ingredients.
- The entire marinade, including onions, is added at once before refrigeration for at least one hour to maximize flavor infusion.
- Consider serving the meal as pita wraps, combining chicken, salad, and additions like hummus and avocado for a satisfying handheld option.
- Try the Instant Pot Chicken Shawarma recipe for an alternative cooking method suited to this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 548kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 23g | 46% |
| Fat | 38g | 58% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 854mg | 36% |
| Potassium | 1029mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 3057IU | 61% |
| Vitamin C | 54mg | 60% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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