Chicken Shawarma Bowl
A bold and flavorful dish featuring marinated chicken, fresh vegetables, and a creamy tahini sauce, perfect for quick weeknight dinners or meal prep.
Ingredients
For the Chicken Marinade
- 2 pieces boneless, skinless chicken breasts Thighs can be used for richer flavor.
- 2 tablespoons olive oil
- 2 tablespoons plain yogurt Can use canned coconut yogurt for dairy-free.
- 2 teaspoons ground cumin Buy in bulk for cost efficiency.
- 2 teaspoons ground coriander Buy in bulk for cost efficiency.
- 1 teaspoon paprika Mild paprika can be used for kid-friendly option.
- 1 teaspoon garlic powder
- to taste salt and pepper
For the Bowl
- 1 cup cooked rice or quinoa Quinoa makes it higher-protein.
- 1 cup chopped vegetables (cucumbers, tomatoes, bell peppers) Feel free to customize with your favorites.
- 1/4 cup tahini Adds a nutty flavor.
- 1 tablespoon juice of lemon Adjust taste as needed.
- for garnish fresh parsley Optional for presentation.
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, yogurt, cumin, coriander, paprika, garlic powder, salt, and pepper.
- Marinate the chicken in this mixture for at least 1 hour or overnight for deeper flavor.
Cook the Chicken
- Grill or pan-fry the chicken until cooked through and slightly charred, about 6-7 minutes on each side.
- Let the chicken rest for a few minutes before slicing it into strips.
Assemble the Bowl
- In a serving bowl, layer the cooked rice or quinoa, topped with chopped vegetables and sliced chicken.
- In a small bowl, whisk together tahini and lemon juice, adding water until desired consistency is reached. Taste and adjust salt.
- Drizzle tahini sauce over the chicken and vegetables and garnish with fresh parsley. Serve immediately.
Notes
Make-ahead options: Marinate chicken and chop veg the night before. Store components separately in airtight containers for 3-4 days. Reheat chicken gently in a skillet with a splash of water.