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4.44 from 39 votes

Chicken Shawarma Naan Salad with Sweet Potato Fries.

This is more of a salad/flatbread/naan situation topped with EPIC ingredients.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course, Salad
Cuisine: American, Indian
Servings: 4 Servings
Calories: 746kcal


Chicken Shawarma

  • 1 pound boneless skinless chicken breasts or thighs cut into bite size chunks
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt + pepper
  • juice of 1 lemon
  • 2 cloves garlic minced or grated
  • pinch of crushed red pepper flakes
  • 1/4 cup olive oil


Spicy Tahini


  • In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  • Meanwhile, preheat the oven to 425 degrees F.
  • Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.
  • Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade.
  • Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to 12 minutes total. Transfer skewers to plate.
  • To assemble the salads, spread each piece of naan with hummus. Top with lettuce, tomatoes, cucumbers, sliced avocado, feta cheese and chicken skewers. Garnish with parsley + mint and a drizzle of the chipotle tahini (recipe below). EAT! :)

Chipotle Tahini

  • Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt.


Calories: 746kcal | Carbohydrates: 103g | Protein: 52g | Fat: 69g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 1064mg | Potassium: 1478mg | Fiber: 14g | Sugar: 18g | Vitamin A: 10815IU | Vitamin C: 51.3mg | Calcium: 468mg | Iron: 4.7mg