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Grilled Chicken Shawarma Bowl

A delightful and satisfying bowl filled with tender marinated chicken, fresh vegetables, and drizzled with tahini or yogurt sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
For Serving
  • Pita bread or rice For serving with the bowl
  • Fresh vegetables (lettuce, tomatoes, cucumbers) For topping
  • Tahini or yogurt sauce For drizzling

Method
 

Preparation
  1. In a mixing bowl, combine the olive oil, ground cumin, paprika, turmeric, coriander, cayenne pepper, salt, and pepper. Add in the chicken thighs and ensure they are well-coated. Cover the bowl and refrigerate for at least 30 minutes (longer for more flavor).
Cooking
  1. Heat your grill or stovetop grill pan over medium-high heat.
  2. Once the grill is hot, place the marinated chicken thighs on it. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has a lovely char.
  3. While the chicken is grilling, chop your fresh vegetables into bite-sized pieces.
Assembly
  1. Once the chicken is done, allow it to rest for a few moments before slicing it into strips.
  2. In a bowl, start with a base of rice or pita, layer on the grilled chicken, and top it with your fresh vegetables. Drizzle with tahini or yogurt sauce.
  3. Serve warm and enjoy!

Notes

If you're out of chicken thighs, boneless chicken breasts or tofu can work beautifully as alternatives. Let the grilled chicken rest before slicing to retain juiciness. Store leftovers separately in airtight containers for up to 3 days or freeze for up to 2 months.