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Chicken Shawarma Bowl Recipe

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4.7 from 70 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://cookedbyclara.com/chicken-shawarma-bowl-recipe/