Chicken Shawarma Bowls Recipe
Introduction
Chicken Shawarma Bowls offer a flavorful, vibrant meal inspired by Middle Eastern cuisine. With aromatic spices, fresh vegetables, and tender chicken thighs, this dish is perfect for a satisfying lunch or dinner. It’s easy to prepare and customizable to your taste.
Ingredients
- 3/4 tbsp ground cumin
- 3/4 tbsp turmeric powder
- 3/4 tbsp ground coriander
- 3/4 tbsp garlic powder
- 3/4 tbsp paprika
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper (more if you prefer)
- Salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil
- 8 oz baby arugula
- 2 to 3 Roma tomatoes, diced
- 1 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1 lemon, juiced (for dressing)
- Extra virgin olive oil (Private Reserve or Early Harvest Greek EVOO, for dressing)
- 1 garlic clove, minced
- Salt and pepper (for dressing)
- 1/2 teaspoon sumac
- A side of hummus (optional)
Instructions
- Step 1: Prepare the spice mix by combining ground cumin, turmeric, coriander, garlic powder, paprika, and ground cloves in a small bowl. Set aside.
- Step 2: Pat the chicken thighs dry with paper towels. Season both sides with salt, then slice thinly into bite-sized pieces.
- Step 3: Place the chicken in a large bowl. Add the shawarma spice mix and toss to coat evenly. Add the sliced onions, lemon juice, and olive oil; toss again to combine. Set aside or refrigerate for a couple of hours or overnight if possible.
- Step 4: Prepare the salad by combining arugula, diced tomatoes, cucumber, and red onion in a large bowl. In a separate small bowl, whisk together lemon juice, olive oil, minced garlic, salt, pepper, and sumac. Pour the dressing over the salad and toss to combine.
- Step 5: Heat a small amount of extra virgin olive oil in a large cast iron skillet over medium heat. Once the oil shimmers, add the chicken and cook for about 5 to 6 minutes. Toss and continue cooking another 5 to 6 minutes, or until the chicken is fully cooked and slightly browned.
- Step 6: Assemble the bowls by dividing the salad among serving dishes. Top with the cooked chicken shawarma. Serve with a side of hummus, tzatziki, or tahini and warm pita wedges if desired. Enjoy!
Tips & Variations
- For extra flavor, marinate the chicken overnight to allow the spices to deeply infuse.
- Swap arugula for baby spinach or mixed greens if preferred.
- Add pickled vegetables or olives for more Middle Eastern flair.
- If you like it spicy, increase the cayenne pepper or add a drizzle of hot sauce before serving.
- Use chicken breast if you want a leaner option, but thighs offer a juicier, richer flavor.
Storage
Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. Dress the salad just before serving to keep it fresh and crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can marinate the chicken overnight to enhance the flavor. It’s best to prepare the salad fresh or keep the dressing separate until serving to maintain crispness.
What can I serve with chicken shawarma bowls?
Serve with warm pita bread, hummus, tzatziki, tahini sauce, or a side of rice for a more filling meal.
Print
Chicken Shawarma Bowls Recipe
- Total Time: 27 minutes (plus optional marinating time)
- Yield: 4 servings 1x
Description
This Chicken Shawarma Bowl recipe features tender, spiced chicken thighs sautéed to perfection and served atop a fresh, vibrant salad of arugula, tomatoes, cucumber, and red onion. The chicken is marinated in a fragrant blend of Middle Eastern spices and cooked in a cast iron skillet for a beautifully crusted finish. Complemented with a tangy lemon and sumac dressing, this dish offers a flavorful and wholesome meal that can be served with traditional sides like hummus and warm pita bread.
Ingredients
Scale
Shawarma Spice Mix
- 3/4 tbsp ground cumin
- 3/4 tbsp turmeric powder
- 3/4 tbsp ground coriander
- 3/4 tbsp garlic powder
- 3/4 tbsp paprika
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper (more if preferred)
- Salt (to taste)
Chicken and Marinade
- 8 boneless skinless chicken thighs
- 1 large onion, thinly sliced
- Juice of 1 large lemon
- 1/3 cup extra virgin olive oil
Salad
- 8 oz baby arugula
- 2 to 3 Roma tomatoes, diced
- 1 English cucumber, diced
- 1/4 red onion, thinly sliced
Dressing
- Juice of 1 lemon
- Extra virgin olive oil (Private Reserve or Early Harvest Greek EVOO), about 3 tbsp
- 1 garlic clove, minced
- Salt and pepper (to taste)
- 1/2 teaspoon sumac
Additional
- A side of hummus
- Warm pita wedges (optional)
- Tzatziki or tahini (optional)
Instructions
- Prepare the spice mix: In a small bowl, combine ground cumin, turmeric powder, ground coriander, garlic powder, sweet paprika, and ground cloves. Mix thoroughly and set this shawarma spice blend aside for later use.
- Slice the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides with salt. Then, thinly slice the thighs into small, bite-sized pieces to ensure even cooking and ease of eating.
- Marinate the chicken: Place the sliced chicken into a large bowl. Add the prepared shawarma spice mix, sliced onions, lemon juice, and extra virgin olive oil. Toss everything together until the chicken is evenly coated with the marinade. For best flavor, cover the bowl and refrigerate for a couple of hours or overnight, though it can be cooked immediately if short on time.
- Prepare the salad: In a large mixing bowl, combine baby arugula, diced Roma tomatoes, diced cucumber, and thinly sliced red onion. In a separate small bowl, whisk together lemon juice, olive oil, minced garlic, salt, pepper, and sumac to make the dressing. Pour the dressing over the salad and toss well to mix all flavors evenly.
- Cook the chicken: Heat a large cast iron skillet over medium heat and add a splash of extra virgin olive oil. Once the oil shimmers, add the marinated chicken and sliced onions. Cook without stirring for 5 to 6 minutes to allow browning. Then toss or flip the chicken pieces and continue cooking for another 5 to 6 minutes or until the chicken is fully cooked and has some browned, crusted edges for extra flavor.
- Assemble the bowls: Divide the dressed salad evenly into serving bowls. Spoon the hot, cooked chicken shawarma over the top. Serve with a side of hummus and optional accompaniments such as tzatziki, tahini, or warm pita wedges. Enjoy this vibrant and satisfying meal!
Notes
- Marinating the chicken for longer (a few hours or overnight) intensifies the flavors and tenderizes the meat.
- You can adjust the cayenne pepper amount to suit your preferred spice level.
- For a lower-fat version, use skinless chicken breast instead of thighs, though thighs provide juiciness and flavor.
- Sumac in the dressing adds a tangy, lemony note that complements the shawarma spices beautifully.
- Serving with warm pita bread makes this more substantial for a complete meal.
- Leftover chicken can be stored in the refrigerator for up to 3 days and used in wraps or salads.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Middle Eastern Chicken, Shawarma Bowl, Healthy Shawarma, Skillet Chicken Shawarma, Homemade Shawarma Spice
