Chicken Shawarma Salad


Serves 1

  • 65g yoghurt, such as greek, natural, soya
  • 1 tsp ras el hanout
  • 1 clove garlic, peeled and crushed
  • 20g ginger, peeled and grated
  • 150g skinless chicken breast
  • 1 tsp olive oil
  • salt and pepper
  • 70g red cabbage, shredded
  • ¼ cucumber, thinly sliced
  • ½ red onion, peeled and finely sliced
  • 70g tomatoes, thinly sliced
  • 1 pinch sesame seeds

For the dressing

  • 30g tahini
  • ½ lemon, juice
  • 1 small bunch parsley, finely chopped


Mix the yoghurt, ras el hanout, garlic and ginger in a bowl, add the chicken and toss to coat. Cover and chill for at least 30 minutes.

Preheat the grill to high. Wipe the excess marinade off the chicken, drizzle with the oil and season with salt and pepper. Lay the chicken on a non-stick baking tray and grill for 3-4 minutes on each side or until lightly charred and cooked through. Set aside to rest.

Meanwhile combine the cabbage, cucumber, onion and tomatoes in a bowl and season to taste.

In a separate bowl, whisk the tahini, lemon juice and parsley together until smooth. Gradually whisk in enough cold water to loosen to the consistency of double cream then season with a pinch of salt. Thinly slice the chicken and serve with the salad, tahini dressing and a pinch of sesame seeds.


  • To get ahead on some prep, marinate the chicken and leave in the fridge the night before.

  • If you can’t find ras el hanout, raid your spice cupboard and make your own. Just mix together the following and store in an airtight container:

    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • ½ tsp ground cinnamon
    • ¼ tsp ground turmeric

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