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Crispy Chicken Shawarma Bowl

Warmly spiced, pan-seared chicken thighs served over rice with cucumber, tomato, pickled onion, and a tahini drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Servings: 3
Course: Main Course, Salad, Snack
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless chicken thighs
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 3 cloves garlic minced
  • 1 lemon juiced
  • 2 cups cooked rice
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 cup pickled red onions
  • 1/4 cup tahini or garlic sauce for drizzling

Equipment

  • 1 Large skillet
  • 1 Mixing bowl (For marinating the chicken)

Method
 

  1. Step 1: Combine the olive oil, cumin, paprika, coriander, turmeric, cinnamon, garlic, and lemon juice. Toss with the chicken and marinate for at least 20 minutes, or up to overnight.
  2. Tip: Marinating longer gives the deepest flavor.
  3. Step 2: Heat a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side, until crispy and cooked through.
  4. Step 3: Let the chicken rest for a few minutes, then slice into thin strips.
  5. Step 4: Divide the rice between bowls and top with chicken, cucumber, cherry tomatoes, and pickled red onions.
  6. Step 5: Drizzle with tahini or garlic sauce and serve.
    7. Tip: Slice against the grain for the most tender bites.

Notes

Marinating longer, up to overnight, gives the best flavor. Store components separately if meal-prepping for the week.