Description
This vibrant Chicken Shawarma Bowl combines tender, spice-marinated chicken cooked to juicy perfection, served over a bed of fluffy grains and fresh vegetables. Drizzled with a creamy tahini sauce and garnished with herbs, this dish offers a flavorful, wholesome meal inspired by Middle Eastern cuisine. Perfect for a nutritious lunch or dinner, the recipe is versatile with options for stovetop, oven, or grill cooking methods.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs chicken thighs (boneless, skinless) or chicken breasts
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Grains and Vegetables
- 2 cups cooked rice (or quinoa, or cauliflower rice)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 2 cups lettuce or mixed greens
- ¼ cup fresh parsley or mint, chopped
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water to thin (as needed)
- Salt to taste
Optional Toppings
- Pickled onions
- Olives
- Feta cheese
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, paprika, turmeric, cinnamon, garlic powder, cayenne pepper (if using), salt, and pepper until fully combined. Cut the chicken into strips or cubes and toss them in the marinade until well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor infusion.
- Cook the Chicken (Choose Your Method):
Stovetop: Heat a skillet over medium-high heat with a bit of olive oil. Add the marinated chicken pieces and cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature 165°F).
Oven: Preheat oven to 425°F (220°C). Arrange chicken pieces on a baking sheet and bake for 20-25 minutes, flipping halfway through, until cooked through.
Grill: Preheat grill to medium heat. Grill chicken for 5-6 minutes on each side until nicely charred and cooked through. - Prepare the Tahini Sauce: In a small bowl, mix the tahini, lemon juice, minced garlic, and salt. Gradually add water a little at a time, stirring continuously until the sauce reaches your desired consistency—smooth and pourable.
- Assemble the Shawarma Bowl: Begin by placing a serving of cooked rice, quinoa, or cauliflower rice as the base in each bowl. Layer on the cooked chicken generously. Add the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and fresh lettuce or mixed greens on top. Drizzle the tahini sauce over the bowl. Sprinkle chopped parsley or mint and add any optional toppings like pickled onions, olives, or feta cheese as desired. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight will enhance the depth of flavor.
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Cauliflower rice is a great low-carb alternative to regular rice or quinoa.
- Adjust cayenne pepper amount according to your heat preference or omit for mild flavor.
- The tahini sauce can be made ahead and stored in the refrigerator for up to a week.
- Leftover bowl ingredients can be stored separately and assembled fresh to maintain texture.
