If you’re craving something vibrant, flavorful, and packed with personality, this Chicken Shawarma Bowl Recipe is just what you need! It’s a delightful mix of tender, spiced chicken nestled over a bed of wholesome grains and fresh veggies, all brought together by a luscious tahini sauce. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe never fails to impress with its bold flavors and satisfying textures.
Why You’ll Love This Recipe
- Bold, Authentic Flavors: The perfect blend of Middle Eastern spices makes every bite unforgettable.
- Balanced and Nourishing: Fresh veggies, protein, and grains combine to create a wholesome meal.
- Quick and Convenient: Ready in just over an hour, including marination time, perfect for busy days.
- Customizable: Easy to swap grains, veggies, or toppings to suit your preference or dietary needs.
Ingredients You’ll Need
This Chicken Shawarma Bowl Recipe uses simple staples that come together to create incredible depth of flavor. Each ingredient plays an essential role, from the perfectly spiced chicken to the bright, crunchy vegetables and creamy tahini sauce.
- Chicken thighs or breasts: Thighs offer juiciness and richness, while breasts give a leaner option; both absorb the marinade beautifully.
- Spices (cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne): These bring that classic shawarma warmth and aromatic profile.
- Lemon juice and olive oil: Add freshness and help tenderize the chicken during marination.
- Cooked rice, quinoa, or cauliflower rice: The base that holds everything together, adapt to your preference or dietary needs.
- Fresh vegetables: Cucumber, cherry tomatoes, red onion, bell pepper, and lettuce provide crunch, color, and vibrant flavor.
- Tahini sauce: This creamy dressing with lemon and garlic ties the bowl together with a nutty, tangy kick.
- Fresh parsley or mint: Adds a fragrant, herbal brightness as a finishing touch.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the joys of the Chicken Shawarma Bowl Recipe is how adaptable it is! Feel free to switch things up to match your taste buds, what’s in your kitchen, or your dietary preferences — it’s all about making this bowl your own.
- Use different proteins: Swap chicken for beef, lamb, or even chickpeas for a vegetarian spin.
- Grain alternatives: Try bulgur, couscous, or farro for a different base texture and taste.
- Dairy-free or vegan sauce: Replace tahini with a cilantro-lime dressing or a simple avocado crema.
- Extra heat: Add harissa, chili flakes, or spicy pickles to turn up the spice factor.
How to Make Chicken Shawarma Bowl Recipe
Step 1: Marinate the Chicken
Start by mixing the olive oil, fresh lemon juice, and all your spices in a large bowl—cumin, coriander, paprika, turmeric, cinnamon, garlic powder, and a pinch of cayenne if you want some heat! Cut the chicken into strips or cubes and toss them in this fragrant marinade until each piece is luxuriously coated. Cover and pop it in the fridge to soak up all those bold flavors for at least 30 minutes, or overnight if you can plan ahead.
Step 2: Cook the Chicken
Heat a skillet over medium-high and add a splash of olive oil. Lay in your marinated chicken and cook for 5-7 minutes on each side until it’s beautifully golden and cooked through — juicy with a slight char. If you prefer, bake it at 425°F (220°C) for about 20-25 minutes or grill it for that smoky kiss. The key is to ensure an internal temperature of 165°F so it’s perfectly safe and tender.
Step 3: Prepare the Tahini Sauce
While the chicken cooks, whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Add water gradually to reach a lovely drizzling consistency. This sauce is the magic that ties the whole bowl together—creamy, tangy, and just a little garlicky.
Step 4: Assemble Your Chicken Shawarma Bowl Recipe
Now for the fun part! Spoon your choice of rice, quinoa, or cauliflower rice into bowls. Pile on the juicy chicken, scatter fresh and crunchy cucumber, cherry tomatoes, red onion, bell pepper, and greens for vibrant color and texture. Drizzle generously with the tahini sauce and finish with a sprinkle of fresh parsley or mint. Add optional toppings like pickled onions, olives, or feta for that extra wow factor.
Pro Tips for Making Chicken Shawarma Bowl Recipe
- Marinate Longer for Deeper Flavor: If you have time, letting the chicken sit overnight transforms the taste remarkably.
- Don’t Overcrowd the Pan: Cooking chicken in batches ensures a nice sear instead of steaming.
- Make the Sauce Ahead: Tahini sauce can be prepared in advance and stored in the fridge for easy assembly.
- Balance the Fresh and Cooked: Combining hot, juicy chicken with crisp veggies creates the perfect contrast.
How to Serve Chicken Shawarma Bowl Recipe
Garnishes
For that final flourish, don’t skimp on garnishes! Fresh herbs like parsley or mint add brightness, while a sprinkle of sumac or a dusting of smoked paprika amps up color and flavor. A few pickled onions or olives scattered on top introduce a tangy pop that pairs perfectly with the rich chicken and creamy sauce.
Side Dishes
This bowl is a star on its own, but if you want to go all out, serve it with warm pita bread or crispy flatbreads. A refreshing cucumber-yogurt salad or a light lentil soup complement the flavors beautifully and round out the meal.
Creative Ways to Present
Layer your bowl artistically by placing the grains in the center and arranging veggies and chicken in sections around the edges for a colorful, Instagram-ready presentation. Serve the tahini sauce in a small side bowl for dipping, or drizzle it artistically over just before serving for a rustic look.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma and veggies store beautifully in an airtight container in the fridge for up to 3-4 days. Keep the tahini sauce separate to avoid sogginess when you’re ready to enjoy again.
Freezing
You can freeze the cooked chicken (without the fresh veggies) for up to 2 months. Portion it out in freezer-safe containers or bags, and thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the oven at a low temperature to keep it juicy. Add fresh vegetables and toss with fresh herbs and tahini sauce post-reheating to maintain vibrant texture and flavor.
FAQs
-
Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Chicken breasts work well and provide a leaner option, but be mindful not to overcook them since they can dry out faster. Cutting them into smaller pieces helps them cook evenly and stay juicy.
-
What can I substitute for tahini in the sauce?
If you don’t have tahini on hand or prefer a different flavor, you can use Greek yogurt mixed with lemon and garlic, or a creamy avocado blend. These alternatives still add richness and tang without the sesame base.
-
How spicy is this Chicken Shawarma Bowl Recipe?
The recipe includes cayenne pepper as optional for heat, so it can easily be adjusted to your preference — omit it for mild or add extra spices or hot sauce if you love it fiery!
-
Can I meal prep this shawarma bowl for the week?
Definitely! This recipe is perfect for meal prep. Keep the sauce separate until serving, and pack components in containers to keep veggies crisp. It holds up well and makes for a delicious grab-and-go lunch or dinner.
Final Thoughts
I hope you’ve enjoyed diving into this flavorful Chicken Shawarma Bowl Recipe as much as I enjoyed sharing it. It’s a wonderful way to bring a little Middle Eastern magic to your kitchen that’s quick, satisfying, and endlessly delicious. Give it a try—you might just discover your new favorite weeknight dinner!
PrintChicken Shawarma Bowl Recipe
This Chicken Shawarma Bowl recipe brings the authentic Middle Eastern flavors of spiced, marinated chicken served over a fresh base of grains and vibrant vegetables, topped with a luscious tahini sauce. Perfect for a healthy, flavorful meal that can be customized with various fresh toppings, this dish combines aromatic spices and simple, wholesome ingredients for a delicious bowl that’s both satisfying and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
For the Chicken:
- 1.5 lbs chicken thighs, boneless and 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
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For the Base:
- 2 cups cooked rice, quinoa, or cauliflower rice
Fresh Vegetables:
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 2 cups lettuce or mixed greens
For Toppings:
- 1/4 cup fresh parsley or mint, chopped
- Optional: pickled onions, olives, or feta cheese
For the Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water to thin as needed
- Salt to taste
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, ground cumin, ground coriander, paprika, turmeric, cinnamon, garlic powder, cayenne pepper (if using), salt, and pepper. Stir well to mix all the spices thoroughly. Cut the chicken into strips or cubes and add to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes; marinating overnight enhances the flavor even more.
- Cook the Chicken: Choose your preferred cooking method:
– Stovetop: Heat a skillet over medium-high heat with a little olive oil. Cook the marinated chicken for 5-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
– Oven: Preheat the oven to 425°F (220°C). Spread chicken pieces evenly on a baking sheet. Bake for 20-25 minutes, flipping halfway through to ensure even cooking.
– Grill: Preheat grill to medium heat and cook the chicken about 5-6 minutes per side until nicely charred and cooked through. - Prepare the Sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water, a tablespoon at a time, stirring until you achieve the desired smooth and pourable consistency for drizzling over the bowl.
- Assemble the Bowl: Start by placing the cooked rice, quinoa, or cauliflower rice as the base in each serving bowl. Layer the cooked chicken over the grains. Add a generous amount of diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, and lettuce or mixed greens on top. Drizzle with the prepared tahini sauce and sprinkle chopped fresh parsley or mint. Optionally, add toppings such as pickled onions, olives, or feta cheese for extra flavor.
Notes
- For best flavor, marinate the chicken overnight if possible.
- If you want a lower-carb option, use cauliflower rice as the base.
- Adjust cayenne pepper to control the heat level of the chicken.
- Tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Use fresh vegetables to maintain a crisp texture in the bowl.
