Description
A delicious and flavorful Chicken Shawarma Bowl that combines marinated chicken with fresh vegetables and a creamy tahini sauce.
Ingredients
Scale
- 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, for heat)
- Salt and pepper to taste
- 2 cups cooked rice, 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
- Optional: pickled onions, olives, or feta cheese
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water to thin as needed
- Salt to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- For best flavor, marinate the chicken overnight.
- Feel free to customize the vegetables based on your preference.
- This dish can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking, Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken Shawarma Bowl, Shawarma Recipe, Middle Eastern Chicken Bowl