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Juicy chicken shawarma served on a bed of basmati rice, garnished with diced tomatoes and sliced onions.

Amazing 30-Minute Chicken Shawarma Bowls

Enjoy a flavorful and quick Chicken Shawarma Bowl, packed with aromatic spices and fresh vegetables, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 650 kcal

Ingredients
  

Meat

  • 1.5 pounds boneless skinless chicken thighs trimmed of excess fat
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Vegetables & Rice

  • 2 cups cooked basmati rice
  • 2 cups chopped romaine lettuce
  • 1 large cucumber, sliced
  • 2 medium tomatoes, diced
  • 1 red onion, thinly sliced

Tahini Sauce

  • 0.25 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 0.25 cup water
  • 0.25 teaspoon salt

Instructions
 

  • Whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper to make the marinade.
  • Add chicken to the marinade, coat evenly, and marinate for 20 minutes.
  • Cook chicken in a skillet over medium-high heat for 12 minutes, flipping halfway, until cooked through. Rest and slice thinly.
  • Prepare tahini sauce by mixing tahini, lemon juice, garlic, water, and salt until smooth.
  • Assemble bowls with rice, lettuce, cucumber, tomatoes, onion, sliced chicken, and drizzle with tahini sauce.

Notes

For extra flavor, marinate the chicken longer or add fresh herbs to the tahini sauce.
Keyword chicken, Shawarma