Craving a burst of flavor in a single dish? Look no further than this Chicken Shawarma Bowl! It’s a magnificent blend of bold spices, fresh veggies, and a heavenly drizzle of creamy tahini sauce, all layered in a satisfying bowl that’s perfect for lunch or dinner. Whether you’re looking to impress guests at a gathering or simply treating yourself to a delicious meal, this shawarma bowl is sure to hit the spot.
Not only does this recipe feature a tantalizing mixture of spices that beautifully flavor the chicken, but it also allows for customization according to your preferences. Choose your base—be it rice, quinoa, or cauliflower rice—and enjoy a colorful mix of fresh vegetables that add crunch and nutritional value. Moreover, with the tahini sauce drizzled over the top, you create a perfect medley of textures and flavors that make each bite a joy. This Chicken Shawarma Bowl is not just a meal; it’s an experience that brings the essence of Middle Eastern cuisine right to your home.
Why You’ll Love This Chicken Shawarma Bowl
Here are a few reasons why this Chicken Shawarma Bowl is worth trying:
- Flavorful & Bold: The marinade features a mix of cumin, coriander, and spices that create deep, rich flavors in the chicken.
- Healthy Ingredients: Loaded with fresh veggies and lean protein, this dish is both nourishing and satisfying.
- Quick & Easy: This recipe can be ready in about 40 minutes, making it perfect for busy weeknights.
- Customizable: Personalize your bowl with your favorite base and toppings, making it suitable for various dietary preferences.
Preparation Phase & Tools to Use
Before you get started with crafting your Chicken Shawarma Bowl, it’s important to prepare your kitchen and gather all necessary tools. Begin by ensuring that you have sufficient counter space clear for meal prep. You will need a cutting board for chopping vegetables and a mixing bowl for marinating the chicken. If you plan to cook the chicken in the oven, preheat it to 425°F (220°C) to save time. Have a pan, grill, or baking tray ready based on your cooking method of choice. Lastly, gather a whisk for making the tahini sauce and measuring spoons to ensure accurate quantities of ingredients.
Ingredients
- 1.5 lbs boneless chicken thighs or breasts
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tsp cumin
- 1 tsp cinnamon
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 2 tsp coriander
- 1 tsp turmeric
- Salt & black pepper to taste
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 cucumber, chopped
- 2 cups lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- ¼ cup chopped parsley or mint
- Optional: pickled onions, feta, or olives
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Water, to thin
- Salt, to taste
Instructions
Step 1: Marinate the Chicken
Begin by creating a vibrant marinade for the chicken. In a large mixing bowl, whisk together the olive oil, lemon juice, and all the spices: cumin, cinnamon, paprika, garlic powder, cayenne pepper, coriander, turmeric, salt, and black pepper. Cut the chicken into manageable pieces, then add them to the bowl. Ensure the chicken is well-coated in the marinade. For best results, allow the chicken to marinate in the refrigerator for at least 30 minutes; however, for maximum flavor, marinate overnight if time permits.
Step 2: Cook the Chicken
Now that your chicken is marinated and bursting with flavor, it’s time to cook it! You have three options for cooking. If using the stovetop, heat a non-stick skillet over medium-high heat and sauté the chicken for approximately 5–7 minutes on each side, or until nicely browned and fully cooked. For oven enthusiasts, preheated to 425°F (220°C), place the marinated chicken on a baking tray and bake for 20–25 minutes, flipping them halfway through the cooking time for even results. Alternatively, if you own a grill, preheat it to medium heat and grill the chicken for 5–6 minutes per side until nicely charred.
Step 3: Make the Tahini Sauce
As your chicken cooks, you can prepare the delicious tahini sauce. In a small bowl, combine the tahini, lemon juice, minced garlic, and a pinch of salt. To achieve a pourable consistency, gradually add water while stirring until the sauce reaches your desired thickness. This sauce adds a creamy aspect to the dish that balances out the bold spices of the chicken wonderfully.
Step 4: Build Your Bowl
It’s time to assemble your Chicken Shawarma Bowl! Start with your choice of base, whether it’s rice, quinoa, or cauliflower rice, and place a generous layer on the bottom of a large bowl. Next, slice or shred the cooked chicken and arrange it artfully on top. Follow with a vibrant array of fresh veggies like sliced red onions, diced bell peppers, chopped cucumbers, lettuce or mixed greens, and halved cherry tomatoes. Finally, drizzle the tahini sauce over everything, and for the grand finale, sprinkle your choice of toppings such as chopped parsley or mint, and optional garnishes like pickled onions, feta, or olives.
Variations
- Protein: Swap chicken for beef, lamb, or even chickpeas for a vegetarian option.
- Vegetables: Feel free to add extra veggies like shredded carrots, radishes, or beetroot.
- Spices: Adjust the spice levels by adding more cayenne for heat or a bit more cinnamon for sweetness.
Cooking Notes
- Marinating longer enhances the flavor—consider overnight if possible.
- Using a meat thermometer can help ensure your chicken is cooked to an internal temperature of 165°F (75°C).
Serving Suggestions
- Pair your Chicken Shawarma Bowl with pita bread on the side for a complete meal.
- Serve with a refreshing cucumber-yogurt dip for an extra layer of flavor.
Tips
- For optimal flavor, try to squeeze fresh lemon juice instead of using bottled juice.
- Incorporate leftover cooked chicken into salads or wraps for a quick lunch.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Total Time: Approximately 40 minutes
Nutritional Information
- Calories: Approximately 700 per serving
- Protein: 40g
- Sodium: 800mg
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in this recipe, but they may result in a drier texture compared to thighs.
Can I prepare the tahini sauce ahead of time?
Absolutely! The tahini sauce can be made a day in advance and stored in the refrigerator.
What if I don’t have tahini?
If tahini isn’t available, you can substitute with yogurt for a similar creamy texture or make a simple yogurt sauce instead.
Can I make this dish vegetarian?
Yes! Substitute the chicken with marinated grilled vegetables or chickpeas for a hearty vegetarian bowl.
Conclusion
This Chicken Shawarma Bowl recipe is not just a meal; it’s a celebration of flavors and fresh ingredients that come together effortlessly. The bold spices create a delightful experience, while the fresh veggies and creamy tahini sauce elevate it to new heights. Best of all, this recipe is adaptable, making it a great choice for those looking to explore culinary creativity in the kitchen. So, why wait? Gather your ingredients, give this recipe a try, and feel free to share your delicious variations in the comments below!
Print
Chicken Shawarma Bowl
- Total Time: Approximately 40 minutes
- Yield: 4 servings 1x
Description
This Chicken Shawarma Bowl recipe is not just a meal; it’s a celebration of flavors and fresh ingredients that come together effortlessly.
Ingredients
- 1.5 lbs boneless chicken thighs or breasts
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tsp cumin
- 1 tsp cinnamon
- 2 tsp paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- 2 tsp coriander
- 1 tsp turmeric
- Salt & black pepper to taste
- 2 cups cooked rice, quinoa, or cauliflower rice
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 cucumber, chopped
- 2 cups lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- ¼ cup chopped parsley or mint
- Optional: pickled onions, feta, or olives
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Water, to thin
- Salt, to taste
Instructions
- Begin by creating a vibrant marinade for the chicken. In a large mixing bowl, whisk together the olive oil, lemon juice, and all the spices: cumin, cinnamon, paprika, garlic powder, cayenne pepper, coriander, turmeric, salt, and black pepper. Cut the chicken into manageable pieces, then add them to the bowl. Ensure the chicken is well-coated in the marinade. For best results, allow the chicken to marinate in the refrigerator for at least 30 minutes; however, for maximum flavor, marinate overnight if time permits.
- Now that your chicken is marinated and bursting with flavor, it’s time to cook it! Heat a non-stick skillet over medium-high heat and sauté the chicken for approximately 5–7 minutes on each side, or until nicely browned and fully cooked. For oven enthusiasts, preheated to 425°F (220°C), place the marinated chicken on a baking tray and bake for 20–25 minutes, flipping them halfway through the cooking time for even results. Alternatively, preheat a grill to medium heat and grill the chicken for 5–6 minutes per side until nicely charred.
- As your chicken cooks, you can prepare the delicious tahini sauce. In a small bowl, combine the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water while stirring until the sauce reaches your desired thickness.
- It’s time to assemble your Chicken Shawarma Bowl! Start with your choice of base, whether it’s rice, quinoa, or cauliflower rice, and place a generous layer on the bottom of a large bowl. Next, slice or shred the cooked chicken and arrange it artfully on top. Follow with a vibrant array of fresh veggies like sliced red onions, diced bell peppers, chopped cucumbers, lettuce or mixed greens, and halved cherry tomatoes. Finally, drizzle the tahini sauce over everything, and sprinkle your choice of toppings such as chopped parsley or mint, and optional garnishes like pickled onions, feta, or olives.
Notes
Marinating longer enhances the flavor—consider overnight if possible.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 700 per serving
- Sodium: 800 mg
- Protein: 40 g