Chicken Shawarma Bowls
Picture tender, marinated chicken resting on a bed of fluffy rice, topped with vibrant vegetables and creamy tahini sauce. This Chicken Shawarma Bowl captures the essence of street food, inviting you to savor each bite.
Equipment
- Mixing bowl
- Skillet or grill pan
- Measuring cups and spoons
- Whisk
- Serving bowls
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 lemon juice
For the Bowls
- 2 cups cooked basmati rice or quinoa for a healthier option
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup red onion thinly sliced
- Fresh parsley chopped for garnish
For the Tahini Sauce
- ½ cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove minced
- Salt to taste
- Water to thin, as needed
Instructions
Marinate the Chicken
- In a mixing bowl, combine olive oil, spices, lemon juice, salt, and pepper. Add the chicken thighs, ensuring they’re well-coated. Let them marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
- Tip: If you're short on time, allow a minimum of 10 minutes for marinating.
Cook the Chicken
- Heat a skillet over medium-high heat. Sear the marinated chicken for about 6-7 minutes on each side, or until fully cooked and lightly charred. The mouthwatering aroma will fill your kitchen.
- Tip: For an extra layer of flavor, grill the chicken on a barbecue.
Prepare the Tahini Sauce
- In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water until you achieve a creamy consistency.
Assemble the Bowls
- In serving bowls, layer the cooked rice, followed by the sliced chicken, cherry tomatoes, cucumber, and red onion. Drizzle generously with the tahini sauce and sprinkle fresh parsley on top.
Notes
Pro tips