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