Grilled Chicken Shawarma Salad

The complex flavors of the Middle East are simple to enjoy when pairing this marinade with chicken, summer squash, peppers and onions. Add pita bread and a few olives for a simply delicious meal.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 boneless skinless chicken breasts (1 lb.), cut in half
  • 1⁄4 cup Private Selection™ Middle Eastern Inspired Shawarma Marinade
  • Vegetable oil
  • 2 medium zucchini, cut into ½” diagonal slices
  • 1 medium red bell pepper, cut into 1” strips
  • 4 slices red onion, cut ¼” thick
  • 1 lemon cut lengthwise into 4 wedges
  • 3⁄4 cup plain yogurt
  • 1 tablespoon fresh mint, chopped
  • 1⁄4 teaspoon Kroger® Ground Cumin Seed
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 6 cups Romaine lettuce, cut or torn into 1” pieces
  • Additional Private Selection™ Middle Eastern Inspired Shawarma Marinade


  • In gallon size resealable bag, coat chicken pieces in the ¼ cup marinade. Seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
  • Heat grill for direct heat. Brush grill with vegetable oil. Place chicken, zucchini, pepper, onion and lemon on grill rack. Cover and grill over medium heat 8 to 10 minutes, turning occasionally, until thermometer inserted in center of chicken is 165°F and vegetables are tender. (Remove vegetables from grill and keep warm if they cook faster than chicken.)
  • Meanwhile, in small bowl, stir together yogurt, mint, cumin, salt and pepper. In large bowl, toss yogurt mixture with romaine. Divide among 4 dinner plates.
  • Slice chicken into ¼” slices. Divide chicken and vegetables over romaine. Garnish with grilled lemon wedge and additional marinade.