If chicken shawarma and pasta salad had a love child, this would be it — smoky, spiced chicken, crunchy veggies, a creamy tahini yogurt dressing, and tender pasta tossed together into one dreamy, flavor-packed dish. It’s fresh, bold, and perfect for summer lunches, meal prep, or potluck hero status.
I baked the chicken in a cast iron skillet to get those golden, crisp edges, but this works with grilled or skillet-seared chicken too. The key? That shawarma spice blend. It’s warm, earthy, and just the right amount of smoky.
Why You’ll Love This Recipe:
- It’s a full meal in a bowl: carbs, protein, veg, flavor.
- The shawarma marinade is super simple but tastes like you slow-roasted it all day.
- The tahini-yogurt dressing is creamy without being heavy.
- You can make it ahead and eat it cold, room temp, or even slightly warm.
Tips & Variations:
- Add kalamata olives, chickpeas, or even roasted red peppers for extra Mediterranean flair.
- Want crunch? Toss in some crushed pita chips right before serving.
- Meal prepping? Store the dressing separately and toss right before eating.
Leftovers?
They hold up beautifully in the fridge for 2–3 days. The flavors get even better the next day — just give it a quick toss or a tiny splash of water if the dressing thickens too much.
Chicken Shawarma Pasta Salad
Ingredients
For the chicken shawarma:
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Juice of 1/2 lemon
For the pasta salad:
- 8 oz short pasta (rotini, penne, bowtie)
- 1 tbsp olive oil (to toss with cooked pasta)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced or quick pickled
- 1 tbsp fresh parsley, chopped
- 1/4 cup crumbled feta
- Optional: kalamata olives or cooked chickpeas
For the dressing:
- 1/2 cup plain Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, finely grated or minced
- Salt and pepper to taste
- Splash of reserved pasta water (start with 1–2 tbsp)
Instructions
- Boil the pasta in salted water according to package instructions. Before draining, reserve about 1/4 cup of the pasta water. Drain and toss the warm pasta with 1 tbsp olive oil to keep it from sticking and add a little extra flavor. Let it cool while you prep everything else.
- In a bowl, mix the chicken with olive oil, spices, salt, and lemon juice. Let it sit for at least 15–30 minutes (or marinate up to overnight in the fridge for max flavor).
- Here are a few ways to get that golden shawarma char: Cast iron (what I used): Preheat to 425°F, bake the marinated chicken in a cast iron skillet for 25–30 minutes, flipping halfway. Broil at the end for crispy edges.
Skillet: Sear on the stovetop over medium-high heat, 5–6 minutes per side.
Grill: Grill over medium-high for about 6–7 minutes per side. Once cooked, rest the chicken a few minutes, then chop or shred into bite-sized pieces. - Whisk together yogurt, tahini, lemon juice, olive oil, garlic, salt, and pepper. Add a splash of that reserved pasta water to loosen it up until it’s creamy and pourable.
- In a large bowl, combine the cooked pasta, chicken, tomatoes, cucumber, onion, parsley, and feta. Pour over the dressing and toss to coat everything evenly.
- Taste and adjust salt, lemon, additional pasta water or pepper if needed. Enjoy!
