Shawarma Bowl
This Chicken Shawarma Bowl is a delightful combination of spiced chicken, vibrant vegetables, and creamy tahini sauce, all served over a bed of fluffy rice or crisp greens. It’s a recipe that brings the warmth of shawarma straight to your kitchen, perfect for a cozy dinner or a meal prep favorite. And the best part? It’s as easy to make as it is delicious!
Ingredients
- For the Chicken Marinade:
- 4 boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper optional, for a little heat
- 3 garlic cloves minced
- Juice of 1 lemon
- Salt and freshly ground black pepper
- For the Bowls:
- 2 cups cooked basmati rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/4 cup fresh parsley chopped
- Pickled vegetables optional
- Warm pita bread optional
Instructions
- Marinate the Chicken: In a large bowl, whisk together olive oil, spices, garlic, lemon juice, salt, and pepper. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, until golden brown and cooked through. Let the chicken rest for 5 minutes before slicing.
- Prepare the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Assemble the Bowls: Divide the rice (or quinoa) into four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, parsley, and pickled vegetables if desired. Drizzle generously with tahini sauce.
- Serve and Enjoy: Serve the bowls with warm pita bread on the side and enjoy a flavor-packed meal that’s as satisfying as it is nutritious
Notes
- Marinating time: For best flavor, marinate the chicken for 2-4 hours or overnight.
- Rice or Salad: You can choose either basmati rice or a fresh salad as the base.
- Customizing toppings: Add optional toppings like pickled vegetables, cucumbers, or tomatoes for extra flavor and texture.
- Garlic Sauce: You can use store-bought garlic sauce or make your own using the provided recipe.
- Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving. Double the marinade and save half to use as a salad dressing or to drizzle over roasted vegetables. This recipe is incredibly versatile, so feel free to customize the bowls with your favorite toppings.