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Chicken Shawarma Bowl

A satisfying and refreshing dish featuring marinated chicken thighs, fluffy basmati rice, and fresh vegetables topped with a creamy tahini sauce.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs Ideal for tenderness and flavor absorption.
  • 3 tbsp olive oil, divided Used for marinating and cooking.
  • 1 tbsp ground cumin Adds warm, earthy flavor.
  • 1 tbsp smoked paprika Provides smokiness and depth.
  • 1 tsp ground turmeric Imparts color and mild flavor.
  • 1 tsp ground coriander Delivers a citrusy flavor note.
  • 1/2 tsp cinnamon Adds warmth and sweetness.
  • 4 cloves garlic, minced Enhances flavor significantly.
  • 1 Juice of lemon Freshly squeezed for best taste.
  • 1 tsp kosher salt Enhances overall flavor.
  • 2 cups cooked basmati rice Base of the bowl.
  • 1 cup cherry tomatoes, halved Adds freshness and juice.
  • 1/4 cup pickled red onion Adds tanginess.
For the Tahini Sauce
  • 1/3 cup tahini Base of the sauce.
  • 3 tbsp water Adjust for sauce consistency.
  • 2 tbsp lemon juice Brightens flavor.
  • 1 clove garlic, minced For additional flavor.
  • Pinch of salt To taste.

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together 2 tablespoons of olive oil, ground cumin, smoked paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, and kosher salt.
  2. Add the chicken thighs to the bowl and toss them well to coat evenly with the marinade.
  3. Let the chicken marinate at room temperature for 30 minutes or place it in the refrigerator for up to 8 hours for a deeper flavor.
Cook the Chicken
  1. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the marinated chicken thighs in a single layer, making sure not to overcrowd the pan.
  3. Cook the chicken for 6 to 7 minutes on each side until browned and cooked through.
  4. Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
Prepare the Tahini Sauce
  1. In a small bowl, whisk together tahini, water, lemon juice, minced garlic, and a pinch of salt until smooth and pourable.
  2. Add extra water one teaspoon at a time if the sauce seems too thick.
Assemble the Bowls
  1. Divide the cooked basmati rice equally among four bowls.
  2. Top each serving with sliced chicken, halved cherry tomatoes, diced cucumber, and pickled red onion.
Finish and Serve
  1. Drizzle each bowl generously with the tahini sauce.
  2. Serve immediately while the chicken is warm and fresh.

Notes

Store chicken, rice, and vegetables separately in airtight containers for up to 4 days. Tahini sauce may thicken; whisk in water to loosen before serving.