Grilled Chicken Thighs with Grilled Romaine & Shawarma Inspired Caesar Dressing
This is what happens when a classic Caesar salad takes a Mediterranean vacation.
Juicy grilled chicken thighs, marinated in citrus and warm spices. Romaine hearts, kissed by the grill until lightly charred and smoky. And a creamy, tangy shawarma seasoned Caesar dressing that pulls it all together. This one’s got crunch, heat, depth, and brightness.
Shawarma Inspired Grilled Chicken & Caesar Salad
Serves: 4
Prep Time: 20 minutes
Marinate Time: 30 minutes (or up to overnight)
Cook Time: 20–25 minutes
Total Time: 50 minutes
Ingredients
For the Chicken Marinade
Zest + juice of 1 lemon
2 tbsp orange juice (or juice of 1 orange)
3 tbsp olive oil
4 garlic cloves, grated or finely minced
1 ½ tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp ground cinnamon
1 ½ tsp kosher salt
Cracked black pepper, to taste
1/4 cup plain non fat Greek yogurt
For the Grilled Romaine
2–3 romaine hearts, halved lengthwise
Olive oil
Kosher salt
Smoked paprika (just a sprinkle)
Toppings
Thinly sliced red onion
Diced tomato
Shaved or grated Parmesan
Crushed pita chips
Fresh cilantro (for garnish)
For the Shawarma Caesar Dressing
½ cup Greek yogurt (or swap in mayo for a creamier classic base)
2 tbsp mayo
1–2 garlic cloves, grated
2 anchovy fillets or 1 tsp anchovy paste
Juice of 1 lemon
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp cumin
½ tsp smoked paprika
¼ tsp turmeric
¼ tsp cinnamon
Pinch of allspice or ground coriander
Salt + black pepper to taste
Instructions
1. Marinate the chicken
In a large bowl or ziplock bag, combine all marinade ingredients. Add the chicken thighs and toss until coated. Cover and marinate for at least 10 minutes (or up to overnight in the fridge for more flavor).
2. Make the dressing
Finely chop or crush anchovies into paste, then whisk together all dressing ingredients in a bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
3. Grill the chicken
Preheat a grill or grill pan over medium high heat. Grill the marinated chicken thighs for about 5–6 minutes per side, or until fully cooked and slightly charred. Let rest, then slice or chop.
4. Grill the romaine
Brush halved romaine hearts with olive oil and sprinkle with salt and smoked paprika. Grill for 1–2 minutes per side until lightly charred but still crisp in the center. (I also grilled any leftover citrus)
5. Assemble the salad
Place grilled romaine on a platter. Top with red onions, tomatoes, pita chips, and Parmesan. Drizzle generously with the shawarma Caesar dressing and finish with cilantro. Serve with Grilled Chicken and enjoy!
Leftovers? Tuck everything into a pita wrap with extra dressing. You're welcome.
