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Chicken Shawarma Bowl Recipe

Middle Eastern · Main course · 45 min total

A vibrant and flavorful bowl featuring spiced chicken shawarma, fluffy rice, crisp veggies, and creamy tahini sauce. Perfect for a healthy and satisfying weeknight dinner.

Ingredients

• 1 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1 3/4 cups water
• 1/2 tsp salt
• 1 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup sliced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup pickled turnips or radishes (optional)

Instructions

1. In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 15 minutes.
2. While chicken marinates, rinse rice. In a saucepan, bring water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3. In a small bowl, whisk together yogurt, tahini, lemon juice, garlic, and 1/4 cup water until smooth. Season with salt to taste.
4. Preheat a grill pan or skillet over medium-high heat. Cook chicken thighs for 5-6 minutes per side, until charred and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
5. Assemble bowls: divide rice among 4 bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, parsley, mint, and pickled turnips if using. Drizzle with tahini sauce.

Tips

• Marinate chicken overnight for deeper flavor.
• To make it gluten-free, ensure tahini is certified gluten-free.
• Store leftover components separately for up to 3 days.

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