Chicken Shawarma and Jerusalem Salad

Learn how to make this delicious chicken shawarma and Jerusalem salad recipe from the Kenmore in-house chef Kari Karch.


preparation Time
0 mins

cook Time
0 mins


1029 per serving


  • For Chicken:
  • 1 non-fat Greek yogurt
  • 2 chicken breast and 4 boneless chicken thighs, large dice
  • 2 tablespoons curry powder
  • 1 teaspoons garlic powder
  • 1 teaspoons oregano
  • 1/2 teaspoons cayenne pepper
  • 1/4 teaspoons cinnamon
  • 1/4 teaspoons allspice
  • 4 garlic cloves, minced
  • 3 green onions, minced
  • 1 tablespoons olive oil
  • 1 lemon, juiced
  • salt and pepper
  • For Jerusalem Salad:
  • 1 cucumber, small dice
  • 2 vine-ripened tomatoes, seeded and small dice
  • 2 tablespoons chopped parsley
  • 1/4 cup tahini
  • 1/4 cup Greek yogurt
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoons olive oil
  • salt and pepper



Place all ingredients into a large re-sealable bag and marinate overnight. Preheat a grill pan to medium- high heat. Skewer the chicken and grill for 5 minutes per side. Serve with Jerusalem salad (recipe follows.)

Jerusalem Salad

In a medium bowl, mix the tahini, yogurt, water, lemon juice, oil, and seasoning. Toss in remaining ingredients and taste for seasoning. Refrigerate for 2 hours and serve with shawarma.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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