Chicken Shawarma Salad
Folks, this is a really special one. I don’t care if you’ve never had a chicken shawarma before, I don’t even care if you’ve never had a salad before, you need to make this. It’s my two favourite things in the world, and it’s about to be yours too!
What is Chicken Shawarma?
Chicken shawarma can come in a few different styles. There’s the always crushable shawarma wrap, the mountains shawarma plate and now the Chicken Shawarma Salad.
Shawarma is a traditional Middle Eastern style of cooking. Marinated slices of meat (often beef, chicken or even lamb) are placed on a spit, tightly packed and slowly roasted. Then thinly shave it, add some pickles, veggies, rice and always a ton of garlic sauce.
If you want to make a home friends version, you can check out my Sheet Pan Shawarma Recipe, no roasting spit required!
How to Make Homemade Chicken Shawarma.
If you want to make a home friendly version, you can check out my Sheet pan chicken shawarma, no roasting spit required!
I love this recipe, because it’s perfect for large crowds. Make a few trays, steam a couple of pita, and enjoy the night!
Making Fried Pita Chips.
This is a super important part of the salad. It’s what added the crunch, a little bit of salt and that great pita flavour that you can’t miss out on.
When you make yours, a key tip is to tear, not chop or slice. When you tear your pita, it creates these littles nooks and crannies that when fried, allow for more crispy/crunchiness. Rip up your pita and set it aside.
Place a medium pan over medium heat. Add in about 1 tbsp of olive oil. Once that’s heated, toss in your pita. You’ll want to keep an eye on them, don’t let them burn. Fry until golden brown, it won’t take long, maybe 3-4 minutes.
Remove them from the pan and place on a paper towel lined plate or tray. Season your pita while they’re still hot and oily with kosher salt, garlic powder and if you have it, a little bit of sumac.
Making Copycat Shawarma Garlic Sauce.
It just isn’t shawarma without garlic sauce.
I’ve seen a ton of garlic sauce recipes that usually just consist of garlic, lemon and oil.
This version is a little less sharp, which I think is best for a salad.
Into a blender, add garlic cloves, light mayo, garlic powder, lemon juice and about ¼ cup of water, just to help thin it out a little bit. Blitz it until super smooth and keep it stored in the fridge for up to a week.
Other recipes to check out!
Ingredients:
For the salad
- 2 heads Romaine Lettuce chopped
- 1 1/2 cup Chicken cooked and chopped
- 2 Tomatoes diced
- 1 cup Pickled Turnips chopped
- 1 cup Dill Pickles chopped
For the garlic dressing
- 3 Garlic Cloves
- 1 Lemon juiced
- 1 tsp Kosher Salt
- 1 tsp Garlic Powder
- 1/2 cup Light Mayo
- 1/4 cup Water
For the crispy pita
- 2 Pita torn into bite sized chunks
- 1 tbsp Olive Oil
- Kosher Salt
- Garlic Powder
- Sumac optional
Instructions:
- Into a large salad bowl, add romaine lettuce, cooked chicken (I used meat from a rotisserie chicken) diced tomato, roughly chopped pickled turnip and chopped dill pickles.
- Place a pan over medium heat. Add in olive oil. Once heated, toss in your torn pita. Fry until golden brown, 3-4 minutes. Remove them from the pan and place on a paper towel lined plate or tray. Season your pita while they’re still hot and oily with kosher salt, garlic powder and if you have it, a little bit of sumac.
- Into a blender, add garlic cloves, light mayo, garlic powder, lemon juice and just about ¼ cup of water, just to help thin it out a little bit. Blitz it until super smooth and keep it stored in the fridge for up to a week.
- Add your crispy pitas, drizzle over your dressing and toss well!
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