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Chicken Shawarma Bowl

This Chicken Shawarma Bowl features juicy lemon-spiced chicken thighs served over fluffy rice with crisp vegetables and a creamy homemade tahini sauce. It is a colorful, satisfying Middle Eastern-inspired meal that is perfect for lunch, dinner, or meal prep.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 lbs boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 1 lemon juiced
  • ground cumin to taste
  • ground coriander to taste
  • paprika to taste
  • ground turmeric to taste
  • ground cinnamon to taste
  • garlic powder to taste
  • cayenne pepper optional, to taste
  • salt to taste
  • black pepper to taste
For the Bowls
  • 2 cups cooked rice or quinoa or cauliflower rice
  • cucumber sliced or diced, for serving
  • cherry tomatoes halved, for serving
  • red onion thinly sliced or diced, for serving
  • bell pepper sliced or diced, for serving
  • lettuce chopped, for serving
For the Tahini Sauce
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • garlic minced, to taste
  • salt to taste
  • water as needed to thin the sauce

Equipment

  • 1 Large mixing bowl or resealable bag For marinating the chicken
  • 1 Large skillet, grill, or baking sheet Choose according to your preferred cooking method
  • 1 Small mixing bowl For preparing the tahini sauce
  • 1 Whisk or spoon
  • 1 Cutting board
  • 1 Sharp knife

Method
 

Marinate the Chicken
  1. Place the chicken thighs in a large mixing bowl or resealable bag.
  2. Add the olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, optional cayenne pepper, salt, and black pepper.
  3. Toss until the chicken is evenly coated. Cover or seal and marinate for at least 30 minutes.
Cook the Chicken
  1. For the stovetop method, heat a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until browned and fully cooked.
  2. For the oven method, preheat the oven to 425°F or 220°C. Arrange the chicken on a baking sheet and bake for 20–25 minutes, or until fully cooked.
  3. For the grill method, preheat the grill to medium-high heat. Grill the chicken for 5–6 minutes per side, or until cooked through.
  4. The chicken is ready when its internal temperature reaches 165°F or 74°C. Let it rest for a few minutes, then slice it into strips or bite-size pieces.
Prepare the Tahini Sauce
  1. Add the tahini, lemon juice, minced garlic, and salt to a small bowl.
  2. Stir until combined, then add water a little at a time until the sauce reaches a smooth, pourable consistency.
Assemble the Bowls
  1. Divide the cooked rice evenly among four serving bowls.
  2. Top each bowl with sliced chicken, cucumber, cherry tomatoes, red onion, bell pepper, and chopped lettuce.
  3. Drizzle the tahini sauce over each bowl and serve immediately.

Notes

Rice alternatives: Quinoa or cauliflower rice may be used instead of cooked white rice.
Heat level: Cayenne pepper is optional. Leave it out for a mild flavor or add it according to taste for extra heat.
Chicken temperature: Cook the chicken until its internal temperature reaches 165°F or 74°C.
Marinating: Marinate the chicken for at least 30 minutes so the spices and lemon flavor can penetrate the meat.
Tahini consistency: Tahini may thicken when mixed with lemon juice. Add water gradually until the sauce becomes smooth and easy to drizzle.
Meal preparation: Store the rice, chicken, vegetables, and tahini sauce separately in airtight containers and assemble the bowls shortly before serving.