Description
This Chicken Shawarma Bowl recipe offers a vibrant and flavorful meal featuring spiced, marinated chicken thighs cooked to perfection and served over a bed of rice or your choice of quinoa or cauliflower rice. Topped with fresh vegetables and a creamy homemade tahini sauce, it’s a nutritious and satisfying dish perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Base and Vegetables
- 2 cups cooked rice (quinoa or cauliflower rice)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 2 cups lettuce or mixed greens
- ¼ cup fresh parsley or mint, chopped
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water to thin, as needed
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, combine the olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne pepper (if using), salt, and pepper. Add the chicken thighs or breasts to this mixture, ensuring they are thoroughly coated. Let the chicken marinate for at least 30 minutes to absorb all the spices deeply.
- Cook the Chicken: Heat a skillet over medium-high heat. Place the marinated chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Once done, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
- Prepare the Vegetables: While the chicken cooks, prepare your fresh vegetables by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and dicing the bell pepper. Set aside the mixed greens or lettuce and chopped parsley or mint.
- Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Add water a little at a time to reach your desired consistency, stirring well after each addition. Season with salt to taste, ensuring a smooth and creamy sauce.
- Assemble the Shawarma Bowls: Start with a base of cooked rice, quinoa, or cauliflower rice in each bowl. Top with the sliced chicken, fresh vegetables, and greens. Finish by drizzling the tahini sauce generously over the bowl to enhance the flavors. Serve immediately and enjoy!
Notes
- For a healthier option, substitute chicken breasts with skinless chicken thighs for more juiciness and flavor.
- If you prefer a milder flavor, omit the cayenne pepper.
- Marinating the chicken overnight will intensify the flavors even more.
- Cauliflower rice is a great low-carb alternative to traditional rice in this dish.
- The tahini sauce can be made ahead and stored in the refrigerator for up to 3 days.
