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
