Get ready to transform your kitchen into a Middle Eastern feast with these incredible Chicken Shawarma Bowls! I’ve spent years perfecting this recipe to bring you all the authentic flavors of street-side shawarma in a convenient, healthy bowl format. These bowls combine tender, marinated chicken with aromatic rice, fresh vegetables, and a creamy tahini sauce that’ll have you coming back for seconds.
Ingredients
For the Chicken Marinade:
- 2 lbs chicken thighs, boneless and skinless
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 lemon, juiced
- Salt and pepper to taste
For the Bowls:
- 2 cups basmati rice
- 2 cucumbers, diced
- 3 tomatoes, chopped
- 1 red onion, thinly sliced
- Fresh parsley, chopped
- Hummus for serving
For the Tahini Sauce:
- ½ cup tahini
- 1 lemon, juiced
- 2 cloves garlic, minced
- Water to thin
- Salt to taste
Instructions
- Combine all marinade ingredients in a large bowl. Add chicken and coat thoroughly. Marinate for at least 2 hours or overnight for best results.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange marinated chicken on the baking sheet and roast for 25-30 minutes, or until cooked through and slightly charred on the edges.
- While the chicken cooks, prepare the rice according to package instructions.
- Make the tahini sauce by whisking together tahini, lemon juice, garlic, and enough water to reach your desired consistency. Season with salt.
- Slice the cooked chicken against the grain.
- Assemble your bowls: Start with rice, add sliced chicken, fresh vegetables, a dollop of hummus, and drizzle with tahini sauce. Garnish with parsley.
Cook Time and Serving Size
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (plus marinating time)
Servings: 6 bowls
Recipe Notes
- For extra tender chicken, don’t skip the marinating time. The lemon juice helps tenderize the meat while the spices develop deeper flavors.
- Chicken thighs work best for this recipe as they stay juicier than breast meat, but you can substitute with chicken breast if preferred.
- The tahini sauce will thicken as it sits. Add water gradually to reach your desired consistency.
- Meal prep tip: You can prepare all components in advance and store them separately for up to 4 days in the refrigerator.
- For a low-carb option, substitute the rice with cauliflower rice or serve over mixed greens.
- To achieve those crispy edges on the chicken, don’t overcrowd the baking sheet. If needed, use two sheets and rotate them halfway through cooking.
Chicken Shawarma Bowls
Transform your kitchen into a Middle Eastern feast with these incredible Chicken Shawarma Bowls! These bowls combine tender, marinated chicken with aromatic rice, fresh vegetables, and a creamy tahini sauce.
Ingredients
- 2 lbs chicken thighs boneless and skinless
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 lemon juiced
- Salt and pepper to taste
- 2 cups basmati rice
- 2 cucumbers diced
- 3 tomatoes chopped
- 1 red onion thinly sliced
- Fresh parsley chopped
- Hummus for serving
- ½ cup tahini
- 1 lemon juiced
- 2 cloves garlic minced
- Water to thin
- Salt to taste
Instructions
- Combine all marinade ingredients in a large bowl. Add chicken and coat thoroughly. Marinate for at least 2 hours or overnight for best results.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange marinated chicken on the baking sheet and roast for 25-30 minutes, or until cooked through and slightly charred on the edges.
- While the chicken cooks, prepare the rice according to package instructions.
- Make the tahini sauce by whisking together tahini, lemon juice, garlic, and enough water to reach your desired consistency. Season with salt.
- Slice the cooked chicken against the grain.
- Assemble your bowls: Start with rice, add sliced chicken, fresh vegetables, a dollop of hummus, and drizzle with tahini sauce. Garnish with parsley.
