Description
A quick and easy chicken shawarma bowl featuring juicy spiced chicken thighs, fluffy rice, crisp veggies, and a creamy homemade garlic tahini sauce. Perfect for busy weeknights and casual gatherings.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken thighs
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil (for marinating)
- Juice of 1 lemon
- ½ cup tahini paste
- 3 cloves garlic, minced
- 3 tbsp fresh lemon juice
- ¼ cup water
- 1 tbsp extra virgin olive oil
- Salt to taste
- 2 cups cooked basmati or jasmine rice
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced red onion
- Fresh parsley or cilantro, chopped
- Optional: pickled turnips or olives
Instructions
- Prepare the Chicken Marinade (10 minutes): In a large bowl, combine cumin, smoked paprika, coriander, cinnamon, turmeric, garlic powder, onion powder, salt, and pepper. Add olive oil and lemon juice, stirring into a thick paste. Add chicken thighs and toss to coat evenly. Marinate for at least 20 minutes, preferably up to an hour or overnight in the fridge.
- Cook the Rice (15-20 minutes): Rinse 2 cups of basmati or jasmine rice under cold water until clear. Cook according to package instructions (usually 1 cup rice to 1½ cups water). Fluff with a fork and keep warm.
- Make the Garlic Tahini Sauce (5 minutes): In a bowl, whisk together tahini paste, minced garlic, lemon juice, olive oil, and salt. Slowly add water, a tablespoon at a time, whisking until creamy and pourable. Adjust lemon or salt to taste.
- Cook the Chicken (10-15 minutes): Heat a skillet over medium-high heat with a splash of olive oil. Cook chicken thighs for 5-7 minutes per side until charred and cooked through (internal temp 165°F/74°C). Avoid overcrowding the pan.
- Rest and Slice the Chicken (5 minutes): Let chicken rest for a few minutes, then slice into thin strips or bite-sized pieces.
- Assemble the Bowl: Start with warm rice, layer spiced chicken, chopped cucumber, cherry tomatoes, and red onion. Drizzle generously with garlic tahini sauce and garnish with parsley or cilantro. Add pickled turnips or olives if desired.
Notes
Marinate chicken for at least 20 minutes for best flavor; overnight is ideal. Avoid overcrowding the pan to get a crispy edge on the chicken. If the garlic tahini sauce thickens, whisk in a bit more water to loosen. Fresh garlic is essential for the sauce; roasting garlic changes the flavor profile. Leftovers keep well for up to 3 days; store sauce separately to avoid soggy veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 575
- Fat: 25
- Carbohydrates: 45
- Fiber: 6
- Protein: 40
Keywords: chicken shawarma, garlic tahini sauce, easy dinner, Middle Eastern recipe, healthy bowl, gluten-free, dairy-free