• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • The Magazine
    • The Peachy Team
    • 2025
      • Spring 2025 (Båstad, Sweden)
      • Summer 2025 (North Carolina)
    • 2024
      • Spring 2024 (Jacksonville)
      • Summer 2024 (Boston)
      • Fall 2024 (Aspen)
      • Holiday 2024
    • 2023
      • Spring 2023 (Anniversary Issue)
      • Summer 2023 (Turks & Caicos)
      • Fall 2023 (Charlotte)
      • Holiday 2023
    • 2022
      • Spring 2022 (Nantucket)
      • Summer 2022 (Austin)
      • Fall 2022 (Asheville)
      • Holiday 2022
    • 2021
      • Spring 2021 (Charlotte interiors)
      • Summer 2021 (St. Louis)
      • Fall 2021 (Palm Beach)
      • Holiday 2021
    • 2020
      • Spring 2020 (Richmond)
      • Summer 2020 (Greenville, SC)
      • Fall 2020 (The Hamptons)
      • Holiday 2020
    • 2019
      • Spring 2019 (Santa Fe)
      • Summer 2019 (Charlotte Garden Issue)
      • Fall 2019 (Cape Cod)
      • Holiday 2019
    • 2018
      • Spring 2018 (Boston)
      • Summer 2018 (Ponte Vedra)
      • Fall 2018 (Anniversary Issue)
      • Holiday 2018
    • 2017
      • Spring 2017 (Birmingham)
      • Summer 2017 (San Francisco)
      • Fall 2017 (Jackson Hole)
      • Holiday 2017
    • 2016
      • Spring 2016 (Savannah)
      • Summer 2016 (Los Angeles)
      • Fall 2016 (NC Mountains)
      • Holiday 2016
    • 2015
      • February March 2015 (Nashville)
      • May June 2015 (Washington, D.C.)
      • July August 2015 (New Orleans)
      • September October 2015 (Austin)
      • Holiday 2015
    • 2014
      • January February 2014 (Park City)
      • March 2014 (Chicago)
      • April May 2014 (Charlotte)
      • June July 2014 (Charleston)
      • August September 2014 (Santa Barbara)
      • October November 2014 (Atlanta)
      • Holiday 2014
    • 2013
      • September 2013 (Charlotte)
      • October November 2013 (Dallas)
      • Holiday 2013 (New York)
  • Style
  • Beauty
  • Entertaining
  • Interiors
  • Gardens
  • Wellness
  • Insiders’ Guides

Peachy the Magazine

Chicken Shawarma Naan Salad

This recipe is featured in our October 2019 Food +Entertaining Article, Colorful Fall Salads.

Chicken Shawarma Naan Salad
Pin
Print

Chicken Shawarma Naan Salad

Course: Salads
Servings

4

servings

Chicken Shawarma is a simple Middle Eastern dish that can be made using poultry, beef or lamb, and is typically served wrapped in a pita. While this version is served flat on naan bread, you can wrap it up for dinner on-the-go.

Ingredients

  • For the chicken shawarma:
  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized chunks

  • 1 tablespoon honey

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 1 teaspoon each of salt and pepper

  • Juice of 1 lemon

  • 2 cloves garlic, minced

  • Pinch of crushed red pepper flakes

  • ¼ cup olive oil

  • For the salad:
  • 2 sweet potatoes, cut into matchsticks

  • 2 tablespoons olive oil

  • Kosher salt and black pepper

  • 4 fresh naan

  • 8 ounces hummus (homemade or store-bought)

  • 1–2 heads romaine lettuce, chopped

  • 1 cup cherry tomatoes, halved

  • 2 Persian cucumbers, sliced

  • 1 avocado, sliced

  • 8 ounces feta cheese, crumbled

  • Fresh micro greens, parsley, and mint, for serving

  • For the spicy tahini:
  • 2 tablespoons tahini

  • 2 tablespoons olive oil

  • Juice of 1 lemon

  • 1 chipotle pepper in adobo sauce, finely chopped

  • Salt, to taste

Directions

  • In a large gallon-sized 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.
  • Preheat the oven to 425 degrees.
  • Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt, and pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15 to 20 minutes, then flip and bake for 15 to 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 prepare spicy tahini:
  • Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt.
  • To assemble:
  • 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 spicy tahini.

Notes

  • Recipe from Half Baked Harvest

Primary Sidebar

Instagram icon   Facebook icon   Pinterest icon   LikeToKnow.It icon

Subscribe to Peachy

Sign up for your free subscription to Peachy the Magazine.

Kirsten Dexter Spring 2025 Ad
Capizzi Fall 2024 Ad
Cake For Dinner Summer 2025 Ad
Road to Resolution Ad
Ellen Kelly Homes Summer 2025 ad
Wendy Bilas Ad

Contact Us

Questions? Comments? Interested in partnering with us? We would love to hear from you.

Privacy Policy and Disclaimers

Footer


A special thanks to our fabulous partners:
Kirsten Dexter Fine Jewelry logo     Capizzi MD logo     Road to Resolution logo       Ellen Kelly Helen Adams Realty logo       Cake For Dinner logo     Lisa Cashion SparkWell logo     Wendy Bilas Fine Art logo

© 2025 Peachy the Magazine · Wordpress theme by Design By Bloom