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Homemade Chicken Shawarma Tabbouleh Salad photo
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Chicken Shawarma Tabbouleh Salad

A bright tabbouleh salad topped with spiced baked chicken, avocado, olives and feta for an easy Mediterranean-style meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon turmeric
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 2 teaspoons black pepper or to taste
  • 1 teaspoon salt or to taste
  • 1/4 cup lemon juice from about 2 lemons
  • 1/2 cup olive oil
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic minced
  • 1 pound chicken breasts boneless and skinless
  • 1 large onion sliced
  • 2 cups water
  • 1 cup bulgur wheat uncooked
  • 1/4 cup olive oil
  • 1/4 cup lemon juice from 1–2 lemons, depending on size
  • 3 cups tomatoes chopped small
  • 1 English cucumber chopped small
  • 1/4 cup green onions chopped
  • 2 cups fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/4 teaspoon salt or to taste (for salad)
  • 1/4 teaspoon pepper or to taste (for salad)
  • 1/4 cup feta cheese crumbled
  • 1/2 cup Kalamata olives
  • pita bread for serving
  • hummus for serving
  • 1 avocado sliced

Instructions

  • In an 8×8 baking dish or bowl, whisk together smoked paprika, turmeric, cumin, cinnamon, 2 tsp pepper, 1 tsp salt, 1/4 cup lemon juice, 1/2 cup olive oil, red pepper flakes and minced garlic to make the marinade.
  • Add the chicken breasts and sliced onion to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour.
  • Preheat the oven to 425°F (220°C).
  • Place the marinated chicken and onions in the baking dish (arranged in a single layer if possible) and bake uncovered until the chicken is browned at the edges and cooked through, about 40–45 minutes.
  • Optional: for crispier top, broil on high for 2–3 minutes at the end—watch closely to avoid burning.
  • Remove chicken from the oven and let rest 5–10 minutes, then slice.
  • Meanwhile, bring 2 cups water to a boil in a small pot. Add 1 cup bulgur, cover, reduce heat and simmer about 5 minutes or until water is absorbed; stir occasionally. Let bulgur cool.
  • In a large bowl, combine the cooled bulgur with 1/4 cup olive oil, 1/4 cup lemon juice, chopped tomatoes, chopped cucumber, green onions, parsley, mint, 1/4 tsp salt and 1/4 tsp pepper; toss to combine.
  • To assemble, spread the tabbouleh on a large shallow plate, arrange sliced chicken on top, add sliced avocado, Kalamata olives and sprinkle with crumbled feta. Serve with pita and hummus.

Equipment

  • 8×8 (or similar) baking dish
  • Mixing Bowl
  • Whisk
  • small pot with lid
  • Cutting board and knife
  • Large Bowl
  • Measuring Cups and Spoons

Notes

  • Onion is added with the chicken in this recipe for convenience.
  • You can use quinoa instead of bulgur for a gluten-free option.
  • Use a larger baking dish for more than 1 pound of chicken.
  • If you have an Instant Pot, try the IP chicken shawarma method for an alternative cook.
  • Serve with pita and hummus, or make pita wraps if desired.