Name: Chicken Shawarma Bowl
Prep time: 10 min
Cook time: PT-491731H51M54S
Total time: PT-491731H51M54S
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

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

Scale

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