Welcome to a culinary journey that brings the vibrant flavors of the Middle East right to your dinner table! The Shawarma Chicken Bowl with Couscous and Lemon Sauce is not just a meal; it’s an experience bursting with bold spices, crispy textures, and a refreshing zing from the lemon sauce. Perfect for busy weeknights or impressing friends at a dinner party, this dish combines succulent chicken thighs marinated in a symphony of spices and served over fluffy couscous, accompanied by roasted chickpeas and a bright salad. Each forkful will take you on a delicious adventure!
The appeal of this Shawarma Chicken Bowl lies not only in its incredible flavor but also in its simplicity. With a handful of ingredients and straightforward cooking methods, you’ll find that whipping up this dish is a breeze. Plus, the ability to customize it to suit your taste makes it a favorite for both seasoned cooks and kitchen novices alike. This bowl is not only satisfying but also a well-rounded meal packed with nutrients, making it a wholesome addition to your meal rotation.
Why You’ll Love This Shawarma Chicken Bowl
- Flavorful Experience: Each bite is a delightful combination of spices that transport your taste buds to exotic locales.
- Health Benefits: Packed with protein from chicken and chickpeas, along with fresh vegetables, this dish is nutritious and filling.
- Easy to Prepare: With simple cooking techniques, you can have this bowl ready in about 30 minutes!
- Customizable: Make it your own by adjusting the spices or adding your favorite vegetables.
Preparation Phase & Tools to Use
Before diving into the culinary magic of this recipe, it’s essential to prepare your kitchen and gather the right tools. Start by preheating your oven to 425°F to ensure it’s hot enough to roast the chickpeas to crispy perfection. You’ll need a baking sheet lined with parchment paper for easy cleanup. For the chicken, a large skillet or frying pan is essential, preferably one with a non-stick surface to prevent sticking. A mixing bowl is necessary for marinating the chicken and another for preparing the vibrant salad. Lastly, don’t forget a good chef’s knife for slicing the chicken and vegetables neatly. By taking these steps to prepare your workspace, you’ll set yourself up for success in creating this remarkable Shawarma Chicken Bowl.
Ingredients
- Crispy Chickpeas:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp corn oil
- 1/8 tsp kosher salt
- 1/4 tsp paprika
- 1/8 tsp black pepper
- Shawarma Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp corn oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp ground cardamom
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- Parsley & Tomato Salad:
- 1½ cups cherry tomatoes, halved
- 2 tbsp finely diced red onion
- 3 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/2 tsp corn oil
- 1/4 tsp kosher salt
- For the Bowl:
- 1¼ cups cooked couscous (from 2/3 cup dry)
- 2 tbsp corn oil
- Optional: Lemon chickpea mayo for garnish
Instructions
Step 1: Roast the Chickpeas
Start by preheating your oven to 425°F. This high temperature is crucial for achieving that delightful crunch on the chickpeas. In a mixing bowl, toss the drained chickpeas with corn oil, kosher salt, black pepper, and paprika until they’re nicely coated. Spread the chickpeas out in a single layer on a baking sheet, ensuring they have enough space to roast evenly. Place them in the oven and roast for about 15 to 20 minutes, stirring halfway through to promote even cooking. When finished, they should be golden and crispy, providing a perfect texture contrast in the bowl.
Step 2: Marinate & Cook the Chicken
Next, in a clean bowl, mix together the corn oil, lemon zest, lemon juice, ground cumin, garlic powder, paprika, turmeric, cinnamon, black pepper, cardamom, kosher salt, and allspice to create a flavorful marinade. Add the chicken thighs to the bowl, ensuring they are completely coated in that aromatic mixture. For best results, allow the chicken to marinate for at least 30 minutes; if you have time, letting it sit overnight in the refrigerator enhances the flavor. When ready to cook, heat a skillet over medium heat and add a drizzle of corn oil. Place the marinated chicken in the pan and cook for about 4 to 5 minutes per side, or until the chicken is cooked through and no longer pink in the center. Once done, let the chicken rest for a few minutes before slicing it into bite-sized pieces, which makes it easier to incorporate into your bowl.
Step 3: Prepare the Salad
For the salad, combine the halved cherry tomatoes, finely diced red onion, chopped parsley, lemon juice, corn oil, and kosher salt in a mixing bowl. Gently toss the ingredients together until they are well mixed. This salad adds a refreshing element to your bowl and perfectly complements the savory flavors of the chicken and chickpeas.
Step 4: Build the Bowl
Now comes the fun part – assembling your Shawarma Chicken Bowl! If desired, start with a spoonful of the optional lemon chickpea mayo at the bottom of your bowl. This adds a creamy, tangy touch that enhances the other flavors. Next, spoon in a generous portion of the cooked couscous, creating a comforting base. Arrange slices of the sautéed chicken on top, followed by a scoop of the fresh parsley-tomato salad. Finally, finish with the roasted chickpeas, which will provide an irresistible crunch to every bite. Your delicious Shawarma Chicken Bowl is now ready to be enjoyed!
Variations
- Protein: Swap the chicken for lamb, beef, or tofu to suit your preference or dietary needs!
- Vegetables: Add roasted bell peppers, zucchini, or shredded carrots for extra flavor and nutrition.
- Spices: Experiment with different spice blends like harissa for a spicy kick or a Moroccan spice mix for a unique twist.
Cooking Notes
- This dish is perfect for meal prep—store each component separately in the fridge for quick lunches or dinners throughout the week.
- If you’d like a creamy element, consider adding plain yogurt or tzatziki as a topping.
- Be careful not to overcrowd the chickpeas on the baking sheet to ensure they get perfectly crispy.
- You can use store-bought couscous for a quick prep or make it fresh!
Serving Suggestions
- Serve with pita bread for a heartier meal experience.
- Pair with a side of tabbouleh or a refreshing cucumber salad.
Tips
- For even more flavor, add a touch of chili powder to the chickpeas for a spicy version.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety.
- Try adding a drizzle of tahini sauce over the bowl before serving for a nutty finish.
- Feel free to use any leftover chicken in sandwiches or wraps for a quick and delicious meal.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 30g
- Sodium: 800mg
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but keep in mind that it may require slightly less cooking time to avoid drying out.
How can I make this dish vegan?
To make a vegan version, substitute the chicken with roasted vegetables or chickpea patties and use a plant-based mayo for a creamy element.
Can I prepare the components in advance?
Absolutely! You can prepare each component beforehand and store them separately in the refrigerator for up to three days.
What can I serve with this bowl?
Pita bread, hummus, or a yogurt dip would make excellent accompaniments!
Conclusion
The Shawarma Chicken Bowl with Couscous and Lemon Sauce encapsulates everything we love about home-cooked meals: it’s flavorful, simple, and endlessly customizable. The combination of spices showcases diverse culinary traditions while maintaining an approachable decorum for any home chef. As you enjoy this delicious bowl, consider experimenting with different ingredients or toppings that suit your taste. We invite you to try making this dish at home and share your thoughts or variations with us. Let the culinary creativity flow!
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Shawarma Chicken Bowl with Couscous and Lemon Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A flavorful Shawarma Chicken Bowl with crispy chickpeas, couscous, and a zesty lemon sauce.
Ingredients
- Crispy Chickpeas:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp corn oil
- 1/8 tsp kosher salt
- 1/4 tsp paprika
- 1/8 tsp black pepper
- Shawarma Chicken:
- 1 lb boneless, skinless chicken thighs
- 2 tbsp corn oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp ground cardamom
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- Parsley & Tomato Salad:
- 1½ cups cherry tomatoes, halved
- 2 tbsp finely diced red onion
- 3 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/2 tsp corn oil
- 1/4 tsp kosher salt
- For the Bowl:
- 1¼ cups cooked couscous (from 2/3 cup dry)
- 2 tbsp corn oil
- Optional: Lemon chickpea mayo for garnish
Instructions
- Start by preheating your oven to 425°F. In a mixing bowl, toss the drained chickpeas with corn oil, kosher salt, black pepper, and paprika until they’re nicely coated. Spread the chickpeas out in a single layer on a baking sheet and roast for about 15 to 20 minutes, stirring halfway through.
- Mix the corn oil, lemon zest, lemon juice, ground cumin, garlic powder, paprika, turmeric, cinnamon, black pepper, cardamom, kosher salt, and allspice. Add the chicken thighs to marinate. Heat a skillet over medium heat and cook the chicken for about 4 to 5 minutes per side.
- Combine the halved cherry tomatoes, red onion, chopped parsley, lemon juice, corn oil, and kosher salt in a mixing bowl to make the salad. Toss gently.
- Assemble the bowl starting with couscous, then add chicken, salad, and finish with crispy chickpeas.
Notes
For best results, allow the chicken to marinate for at least 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 30 g