Description
Culinary magic unfolds with chicken shawarma bowl, blending Middle Eastern spices and fresh ingredients into a delightful meal. Balanced flavors and textures invite you to savor each delectable bite of this satisfying, wholesome creation.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) chicken thighs (boneless, skinless or chicken breasts)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
Base and Vegetables:
- 2 cups cooked rice (quinoa, or cauliflower rice)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 red onion (thinly sliced)
- 1 bell pepper (diced)
- 2 cups lettuce or mixed greens
Cooking and Sauce Ingredients:
- 3 tablespoons olive oil
- 1 lemon (juice)
- 1/4 cup fresh parsley or mint (chopped)
- Optional: pickled onions (olives, or feta cheese)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- Water to thin (as needed)
- Salt to taste
Instructions
- Whisk together olive oil, lemon juice, and a vibrant blend of spices (cumin, coriander, paprika, turmeric, cinnamon, garlic powder, cayenne, salt, and pepper) until thoroughly integrated.
- Transform chicken into uniform strips or cubes, thoroughly coating each piece in the aromatic marinade.
- Seal the marinated chicken and allow it to rest in the refrigerator for a minimum of 30 minutes, permitting flavors to deeply penetrate.
- For stovetop preparation, heat a skillet to medium-high temperature. Introduce a light drizzle of olive oil and sear chicken pieces for 5-7 minutes per side, achieving a golden exterior and ensuring internal temperature reaches 165°F.
- Oven method requires preheating to 425°F. Distribute chicken across a baking sheet, roasting for 20-25 minutes and rotating midway to guarantee even caramelization.
- Grill enthusiasts should maintain medium heat, cooking chicken 5-6 minutes per side until achieving attractive char marks.
- Craft a creamy tahini sauce by combining tahini, lemon juice, minced garlic, and salt. Gradually incorporate water to achieve desired texture.
- Establish a foundation using rice, quinoa, or cauliflower rice in serving bowls.
- Arrange the expertly cooked chicken atop the grain base.
- Adorn with crisp vegetables: cucumber, cherry tomatoes, red onion, bell pepper, and lettuce for fresh, vibrant layers.
- Finale includes drizzling tahini sauce, garnishing with fresh parsley or mint, and optionally adding pickled onions or olives for enhanced complexity.
Notes
- Marinate chicken overnight to intensify the flavors and tenderize the meat for a more delicious result.
- Use a meat thermometer to ensure chicken reaches 165°F, preventing undercooking and guaranteeing food safety.
- Swap chicken for tofu or chickpeas to create a vegetarian version that maintains the same bold Middle Eastern spice profile.
- Prep ingredients in advance for a quick weeknight meal, storing marinated protein and chopped vegetables separately in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg