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Chicken Shawarma Salad
  • Prep
    15 min
  • Total
    16 min
  • Serving

Chicken Shawarma Salad


  • 3 pita breads, cut into 1-inch cubes
  • 60 mL (1/4 cup) olive oil
  • 30 mL (2 tbsp) za’atar seasoning
  • 6 chicken thighs, deboned and skinless
  • Juice from half a lemon
  • 2 garlic cloves, finely chopped
  • 250 mL (1 cup) sour cream
  • 1 English cucumber, peeled and sliced
  • 500 mL (2 cups) cherry tomatoes, cut in two
  • 125 mL (1/2 cup) Saputo Feta cheese
  • ¼ red onion, sliced
  • 1-2 heads of Boston lettuce, torn by hand
  • 80 mL (1/3 cup) fresh mint leaves


  1. Preheat oven to 180°C (350°F).
  2. In a bowl, toss the pita bread with 1 tbsp. of olive oil and 2 tsp. of za’atar seasoning. Place on an oven-safe baking sheet lined with parchment paper and bake in the centre of the oven for 8 minutes. Set aside.
  3. In a bowl, combine the chicken with the juice from ¼ of a lemon, 1 finely chopped garlic clove, and 2 tsp. of za’atar seasoning. In a pan set over medium heat, cook chicken, approximately 8 minutes each side or until cooked thoroughly. Set aside. 
  4. In a small bowl, combine the sour cream with the remaining garlic and lemon juice. 
  5. On a working surface, slice chicken.
  6. Fill 4 bowls with lettuce, grilled pita, tomatoes, cucumbers, red onions, Saputo Feta cheese, mint, and sour cream and lemon dressing.