Chicken Shawarma Bowl

This bowl builds warmly spiced shawarma-style chicken from a marinade of cumin, coriander, turmeric, and cinnamon, cooked your way — stovetop, oven, or grill. Piled over a base of rice, quinoa, or cauliflower rice with fresh vegetables and a creamy tahini sauce, it's a build-your-own dinner that's easy to customize. Marinating overnight deepens the flavor if you have the time.

Warmly spiced marinated chicken is served over rice or grains with fresh vegetables and a creamy tahini sauce.

Why You'll Love This Recipe

• Fast: ready in about 70 minutes (20 min prep, 20 min cook)
• Simple: 24 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

Ingredients

• 1.5 lbs chicken thighs (boneless, skinless or chicken 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, for heat)
• Salt and pepper to taste
• 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)
• Optional: pickled onions (olives, or feta cheese)
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic (minced)
• Water to thin (as needed)
• Salt to taste

Instructions

1. Mix the olive oil, lemon juice, and all the spices — cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne, salt, and pepper — together in a large bowl.
2. Cut the chicken into strips or cubes and add it to the marinade, making sure it's well coated.
3. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
4. For the stovetop method, heat a skillet over medium-high heat with a little olive oil and cook the marinated chicken for about 5 to 7 minutes per side, until golden and cooked through.
5. For the oven method, heat the oven to 425°F (220°C), spread the chicken on a baking sheet, and bake for 20 to 25 minutes, flipping halfway through.
6. For the grill method, heat the grill to medium and cook the chicken for about 5 to 6 minutes per side, until nicely charred.
7. Combine the tahini, lemon juice, minced garlic, and salt in a small bowl, stirring well and adding water a little at a time until you reach your desired consistency.
8. Scoop the cooked rice, quinoa, or cauliflower rice into each bowl as the base.
9. Add a generous layer of the cooked chicken on top of the grains.
10. Layer in the fresh vegetables — cucumber, cherry tomatoes, red onion, bell pepper, and lettuce.
11. Drizzle with the tahini sauce and sprinkle with fresh parsley or mint, adding any optional toppings like pickled onions or olives if desired.

Cooking Tips

• Marinate the chicken for at least 30 minutes so the spices have time to penetrate.
• Let the chicken rest for a few minutes after cooking before slicing so it stays juicy.
• Whisk the tahini sauce gradually with water to avoid it seizing up.

Substitutions

• Chicken breasts can replace thighs, or vice versa.
• Quinoa or cauliflower rice can replace regular rice for the base.
• Greek yogurt with lemon and garlic can stand in for the tahini sauce if you prefer.

Storage

• Refrigerate the cooked chicken, grains, and vegetables separately in airtight containers for up to 4 days.
• Store the tahini sauce in a separate container and stir well before using, since it can thicken in the fridge.

Serving Suggestions

• Add pickled onions, olives, or crumbled feta for extra flavor.
• Drizzle with extra tahini sauce right before serving.
• Serve with warm pita on the side, if you like.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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