Chicken Shawarma Bowl Recipe

Chicken Shawarma, a Middle Eastern favorite, is a dish that has gained international acclaim for its rich, bold flavors. Traditionally, it’s made by marinating chicken in a mixture of spices, then cooking it on a vertical rotisserie. However, this Chicken Shawarma Bowl recipe is a simplified version that you can easily make at home using a skillet or grill, offering the same aromatic and savory flavors that make shawarma so irresistible.

The beauty of a chicken shawarma bowl lies in its versatility—it’s a customizable meal that allows you to combine a variety of fresh, vibrant ingredients with seasoned chicken, all topped with a tangy, creamy tahini sauce.

Instructions

Step 1: Preparing the Chicken Marinade

The key to flavorful chicken shawarma is the marinade, which imparts a depth of flavor to the chicken while tenderizing it. Here’s how to make it:

1. Prepare the Marinade: In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cloves, black pepper, salt, and cayenne (if using). Stir well to form a smooth paste.

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2. Marinate the Chicken: Add the chicken thighs (or breasts) to the bowl and toss them in the marinade, ensuring every piece is coated evenly. You can use your hands or tongs to massage the marinade into the chicken for maximum flavor. Cover the bowl and refrigerate for at least 1 hour, but ideally for 4 hours or overnight. The longer the chicken marinates, the more flavorful and tender it will be.

   Tip: If you’re short on time, even a 30-minute marination will impart a good amount of flavor, but marinating overnight is best.

Step 2: Cooking the Chicken

Once the chicken has marinated, it’s time to cook it. You can either pan-sear the chicken or grill it, depending on your preference. Here’s how to do it both ways:

Option 1: Pan-Seared Chicken

1. Heat the Skillet: Heat a large skillet (preferably cast iron) over medium-high heat. Add a tablespoon of olive oil and allow it to heat up.

2. Cook the Chicken: Add the marinated chicken thighs to the skillet in a single layer. Cook for about 5-7 minutes per side, or until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).

3. Rest the Chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken tender and juicy.

Option 2: Grilled Chicken

1. Preheat the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or use non-stick spray to prevent sticking.

2. Grill the Chicken: Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on the thickness of the chicken. For a nice sear, avoid moving the chicken around too much.

3. Rest the Chicken: Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes before slicing.

Step 3: Preparing the Tahini Sauce

The creamy, nutty tahini sauce complements the spiced chicken and adds a rich, tangy flavor to the bowl. It’s easy to make:

1. Combine the Ingredients: In a small bowl, whisk together tahini, lemon juice, water, minced garlic, olive oil, and cumin. Add a pinch of salt and pepper to taste.

2. Adjust Consistency: If the sauce is too thick, add more water, a tablespoon at a time, until it reaches your desired consistency. The sauce should be pourable but not too runny.

3. Taste and Adjust: Taste the sauce and adjust the seasoning with more salt, pepper, or lemon juice, if needed.

Step 4: Assembling the Shawarma Bowls

Now that the chicken and sauce are ready, it’s time to assemble your shawarma bowls. You can customize the toppings based on your preferences, but the following ingredients provide a traditional and flavorful combination.

1. Start with the Base: Begin by adding a generous scoop of cooked rice to each bowl. You can use white rice, brown rice, or even cauliflower rice for a lower-carb option.

2. Add the Chicken: Slice the cooked chicken into strips or bite-sized pieces and arrange it over the rice.

3. Add Fresh Vegetables: Top the chicken with diced cucumber, tomato, and thinly sliced red onion. These vegetables add a refreshing crunch that balances the rich flavors of the chicken and tahini sauce.

4. Add Pickled Vegetables: Include pickled cucumbers, pickled red onions, or turnips. These tangy vegetables provide an extra layer of flavor and are a classic addition to shawarma bowls.

5. Add Garnishes: Sprinkle the bowl with freshly chopped parsley or cilantro for a burst of freshness. You can also add crumbled feta cheese for extra creaminess and a Mediterranean twist.

6. Add Crunch: If desired, top your bowl with roasted chickpeas or slivered almonds for an added crunchy texture that contrasts nicely with the soft rice and chicken.

Step 5: Drizzle with Tahini Sauce

Drizzle a generous amount of tahini sauce over the top of the chicken and vegetables. The creamy sauce ties all the ingredients together and adds a rich, savory flavor that perfectly complements the spices in the chicken.

Step 6: Serve and Enjoy

Your Chicken Shawarma Bowl is ready to serve! You can enjoy it immediately, or if you prefer, serve it with warm pita bread for scooping. For an extra touch, you can garnish the bowl with fresh mint leaves and a squeeze of lemon juice for a refreshing, citrusy kick.

Additional Tips for a Perfect Chicken Shawarma Bowl

1. Marinate the Chicken Overnight: While marinating for an hour will give the chicken flavor, marinating it overnight (or up to 24 hours) will allow the spices to penetrate deeper into the meat, resulting in a more flavorful and tender chicken.

2. Customize the Bowl: The beauty of a shawarma bowl is that it’s highly customizable. Feel free to add or remove ingredients based on your preferences. You can include roasted vegetables, olives, or a variety of sauces like tzatziki or yogurt sauce.

3. Use Chicken Thighs for Juiciness: While chicken breasts can be used in this recipe, chicken thighs are a better choice for shawarma bowls due to their higher fat content, which keeps the meat juicy and flavorful. If you prefer leaner meat, you can use chicken breasts but be mindful not to overcook them.

4. Make It Vegetarian or Vegan: You can make a vegetarian or vegan version of this bowl by replacing the chicken with marinated and grilled tofu, tempeh, or roasted vegetables. For a vegan tahini sauce, simply omit the yogurt.

5. Make Ahead: This dish is great for meal prepping. You can cook the chicken and rice in advance, store them separately in airtight containers, and assemble the bowls fresh when you’re ready to eat.

Conclusion

This Chicken Shawarma Bowl is a delicious, well-balanced meal that brings together the best flavors of the Mediterranean in one easy-to-make dish. The spiced chicken, creamy tahini sauce, fresh vegetables, and rice create a satisfying and nutritious meal that’s perfect for lunch or dinner. With just a little prep time, you can enjoy a flavorful, healthy bowl that’s bursting with vibrant colors and tastes.

Yield: 4

Chicken Shawarma Bowl Recipe

Print

Chicken Shawarma, a Middle Eastern favorite, is a dish that has gained international acclaim for its rich, bold flavors. Traditionally, it’s made by marinating chicken in a mixture of spices, then cooking it on a vertical rotisserie. However, this Chicken Shawarma Bowl recipe is a simplified version that you can easily make at home using a skillet or grill, offering the same aromatic and savory flavors that make shawarma so irresistible.

Prep Time 15 minutes

Cook Time 25 minutes

Marinating Time 15 minutes

Total Time 55 minutes

Ingredients

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken thighs (or breasts)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cayenne pepper (optional for heat)
• Salt and black pepper to taste
• For the Bowl:
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• 1/4 cup chopped fresh parsley or cilantro (for garnish)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup hummus (optional, for serving)
• Lemon wedges (for serving)

Instructions

1. Marinate the Chicken:
   In a bowl, combine the olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, cinnamon, allspice, cayenne, salt, and pepper. Mix well.
   Add the chicken thighs to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
   
2. Cook the Chicken:
   Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken.
   Cook the chicken for 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
   
3. Assemble the Shawarma Bowls:
   In each bowl, start with a base of cooked rice (or cauliflower rice for a lower-carb option).
   Arrange the sliced chicken on top of the rice. Add a generous portion of cherry tomatoes, cucumber, red onion, and shredded lettuce or greens.
   Optionally, sprinkle with crumbled feta cheese and chopped parsley or cilantro.
   
4. Serve:
   Top the bowls with a dollop of hummus and a squeeze of fresh lemon juice.
   Serve immediately, or refrigerate for later. The bowls keep well for up to 2 days in the fridge.

Notes

Vegetarian Option: Substitute the chicken with roasted chickpeas or falafel for a vegetarian version.

Toppings: You can also add pickled vegetables (like pickled red onions or cucumbers) or tzatziki sauce for extra flavor.

Rice: If you’re short on time, you can use pre-cooked rice or quinoa to speed up the prep process.

Spice Level: Adjust the cayenne pepper to your taste for a milder or spicier dish.