Chicken Shawarma Bowl (Printable Version)
Flavorful marinated chicken with fresh vegetables and creamy tahini sauce in a satisfying Middle Eastern-inspired bowl.
# Ingredients:
→ Chicken
01 -
1.5 lbs chicken thighs, boneless and skinless, or chicken breasts
02 -
3 tablespoons olive oil
03 -
Juice of 1 lemon
04 -
2 teaspoons ground cumin
05 -
2 teaspoons ground coriander
06 -
2 teaspoons paprika
07 -
1 teaspoon turmeric
08 -
1 teaspoon cinnamon
09 -
1 teaspoon garlic powder
10 -
½ teaspoon cayenne pepper, optional for heat
11 -
Salt and pepper, to taste
→ Base
12 -
2 cups cooked rice, quinoa, or cauliflower rice
→ Fresh Vegetables
13 -
1 cucumber, diced
14 -
1 cup cherry tomatoes, halved
15 -
1 red onion, thinly sliced
16 -
1 bell pepper, diced
17 -
2 cups lettuce or mixed greens
→ Toppings
18 -
¼ cup fresh parsley or mint, chopped
19 -
Optional: pickled onions, olives, or feta cheese
→ Sauce
20 -
¼ cup tahini
21 -
2 tablespoons lemon juice
22 -
1 clove garlic, minced
23 -
Water, to thin as needed
24 -
Salt, to taste
# Steps:
01 -
In a large bowl, mix the olive oil, lemon juice, and all spices (cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne, salt, and pepper) until well combined. Cut the chicken into strips or cubes and add it to the marinade. Ensure the chicken is well-coated. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor.
02 -
Stovetop: Heat a skillet over medium-high heat. Add a little olive oil and cook the marinated chicken for about 5-7 minutes on each side until golden brown and cooked through (165°F internal temperature). Oven: Preheat your oven to 425°F (220°C). Spread the chicken on a baking sheet and bake for 20-25 minutes, flipping halfway through. Grill: Preheat the grill to medium heat and cook the chicken for about 5-6 minutes per side until nicely charred.
03 -
In a small bowl, combine tahini, lemon juice, minced garlic, and salt. Stir well and add water a little at a time until you reach your desired consistency.
04 -
Start with your base: scoop cooked rice, quinoa, or cauliflower rice into each bowl. Add a generous layer of the cooked chicken on top of the grains. Layer in the fresh vegetables: cucumber, cherry tomatoes, red onion, bell pepper, and lettuce. Drizzle with tahini sauce and sprinkle with fresh parsley or mint. Add any optional toppings like pickled onions or olives if desired.