Shawarma Chicken Bowls with Lemon Sauce: Flavor-Packed & Crispy
Enjoy a vibrant and flavorful bowl featuring crispy chickpeas, marinated shawarma chicken, fresh parsley salad, and zesty lemon sauce.
Ingredients
For the Crispy Chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tablespoon corn oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- Zest of 1 lemon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons corn oil
- 1½ cups cherry tomatoes, halved
- 2 tablespoons red onion, diced
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon corn oil
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
Cooked shawarma chicken (from above)
- 2 tablespoons corn oil
- 1¼ cups cooked couscous (from 2/3 cup dry)
Lemon chickpea mayo (optional garnish)
Instructions
- Preheat oven to 425°F. Toss chickpeas with oil, salt, pepper, and paprika; roast for 15–20 minutes until crispy.
- Marinate chicken with spices and lemon; cook in skillet over medium heat for 8 minutes, then rest and slice.
- Mix tomatoes, red onion, parsley, oil, lemon juice, and salt for salad.
- Assemble bowls with lemon mayo, couscous, sliced chicken, parsley salad, and crispy chickpeas.
Notes
For extra flavor, marinate chicken overnight and serve with fresh lemon wedges.