Easy Chicken Shawarma Bowl
Easy Chicken Shawarma Bowl
This Chicken Shawarma Bowl features tender, spiced chicken with warm Middle Eastern spices, served over fluffy rice or quinoa, with crisp vegetables, pickled onions, and a creamy garlic-tahini sauce. It’s colorful, nutrient-rich, and perfect for meal prep or a hearty weeknight dinner.
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 40–50 minutes
Servings: 4
Ingredients
For the Chicken Shawarma:
1 ½ lbs (680 g) boneless, skinless chicken thighs
3 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic, minced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp salt
½ tsp black pepper
¼ tsp cayenne
For the Bowl Base:
2 cups cooked rice, couscous, or quinoa
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced (pickled if desired)
1 cup shredded lettuce or arugula
½ cup hummus
For the Garlic-Tahini Sauce:
½ cup Greek yogurt
2 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, finely grated
1–2 tbsp water
Salt, to taste
For Garnish:
Fresh parsley or cilantro, chopped
Lemon wedges
Instructions
Marinate the chicken:
In a bowl, mix olive oil, lemon juice, garlic, and spices.
Coat chicken thighs in marinade, cover, and refrigerate 30 minutes (or up to overnight).
Cook the chicken:
Grill: Preheat grill to medium-high, cook chicken 5–6 minutes per side until charred and cooked through.
Skillet: Heat 1 tbsp oil in a pan, cook chicken over medium-high heat 5–6 minutes per side.
Oven: Roast at 425°F (220°C) for 20–25 minutes.
Rest chicken 5 minutes, then slice thinly.
Make the sauce:
In a small bowl, whisk yogurt, tahini, lemon juice, garlic, salt, and water until smooth.
Assemble the bowls:
Divide rice (or quinoa) among bowls.
Add lettuce, cucumbers, tomatoes, onion, and chicken slices.
Drizzle with garlic-tahini sauce and add hummus (if using).
Garnish with parsley and lemon wedges.
Notes & Tips
For authentic flavor, cook chicken on high heat for a nice char.
Meal prep friendly: Store chicken, sauce, and veggies separately; assemble before serving.
Add extras: roasted chickpeas, olives, or pickled turnips for extra crunch and tang.
Swap chicken for lamb, beef, or tofu for variety.
Frequently Asked Questions
Q: Can I make it low-carb?
A: Yes—swap rice for cauliflower rice or extra greens.
Q: What’s the best way to pickle onions for this bowl?
A: Soak thin red onion slices in vinegar, sugar, and salt for 30 minutes to 1 hour.
Q: Can I make the sauce dairy-free?
A: Yes, use dairy-free yogurt or replace with more tahini plus water.
Nutritional Information
Calories: 520
Protein: 38g
Fat: 24g
Carbohydrates: 42g
Fiber: 6g
Sugar: 5g