Chicken Shawarma Bowl

Emily

A vibrant Chicken Shawarma Bowl with marinated spiced chicken, fluffy grains, crisp vegetables, and a creamy tahini sauce for an easy, satisfying meal.

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Prep Time 20

Cook Time 20

Marination Time 30

Total Time 50

Course Main Course

Cuisine Middle Eastern

Servings 4 bowls

Calories 450 kcal

Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs or breasts cut into strips
3 tablespoons olive oil
2 tablespoons lemon juice freshly squeezed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon garlic powder
0.25 teaspoon cayenne pepper optional, to taste
salt and black pepper to taste

For the Base

2 cups cooked rice, quinoa, or cauliflower rice

Fresh Vegetables

1 cucumber diced
1 cup cherry tomatoes halved
0.5 red onion thinly sliced
1 bell pepper diced
2 cups lettuce or mixed greens chopped

For the Sauce and Toppings

0.25 cup tahini
2 tablespoons lemon juice
1 clove garlic minced
water to thin the sauce
salt to taste
0.25 cup fresh parsley or mint chopped
optional pickled onions, olives, or feta for serving

Instructions

In a medium bowl, whisk together olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne, salt, and pepper until well combined.
Add the sliced chicken to the bowl and toss until every piece is coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
Heat a lightly oiled skillet over medium-high heat. Cook the marinated chicken in a single layer, turning as needed, until browned and cooked through, about 6–8 minutes total. Transfer to a plate to rest.
While the chicken cooks, prepare the base by cooking or reheating rice, quinoa, or cauliflower rice, then fluff with a fork.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Add water a spoonful at a time, whisking, until the sauce is smooth and pourable.
Chop the cucumber, tomatoes, red onion, bell pepper, and lettuce or greens.
To assemble, add a scoop of grains to each bowl, top with warm chicken, then arrange the vegetables around the bowl. Drizzle with tahini sauce and finish with fresh herbs and any optional toppings.

Notes

For extra flavor, marinate the chicken the night before and store it in the fridge. Assemble bowls just before serving so the vegetables stay crisp.

Keyword Chicken Shawarma Bowl, rice bowl, shawarma