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.
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 best flavor, marinate the chicken at room temperature for 20 minutes before cooking.