Description
A flavorful Shawarma Chicken Bowl with crispy chickpeas, couscous, and a zesty lemon sauce.
Ingredients
Scale
- 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