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This grilled chicken shawarma bowl transforms simple ingredients into a vibrant Mediterranean feast that brings restaurant flavors right to your kitchen table. The combination of tender, spice-infused chicken alongside fresh vegetables and creamy tahini sauce creates a perfect balance of textures and tastes that satisfies both comfort food cravings and healthy eating goals.
I first created this shawarma bowl when trying to recreate our favorite takeout during the pandemic lockdown. What started as a necessity quickly became a weekly tradition that my family now requests regardless of restaurant availability.
Ingredients
- Boneless skinless chicken breasts: creates the tender protein base that absorbs all the marinade flavors beautifully
- Plain yogurt: helps tenderize the chicken while adding subtle tanginess that brightens the dish
- Fresh garlic cloves: adds essential aromatic depth that defines authentic shawarma flavor
- Lemon juice: provides acidity that balances the spices and helps tenderize the meat
- Ground cumin: delivers earthy warmth that forms the backbone of Mediterranean flavor profiles
- Paprika: adds subtle smokiness and beautiful color to the chicken
- Turmeric: brings golden color and subtle earthy notes plus anti-inflammatory benefits
- Fresh tomatoes and cucumbers: provide refreshing crunch and juicy contrast to the grilled chicken
- Tahini sauce: creates a creamy, nutty element that ties all ingredients together
- Fresh herbs: brighten the entire dish with aromatic freshness
Step-by-Step Instructions
- Marinate the Chicken:
- Combine yogurt, minced garlic, lemon juice, cumin, paprika, turmeric, salt and pepper in a large bowl. Add chicken breasts and ensure they're fully coated. For best results, massage the marinade into the chicken before covering and refrigerating for at least one hour or overnight for maximum flavor penetration.
- Prepare the Grill:
- Preheat your grill to medium high heat around 375°F. Take time to properly oil the grates to prevent sticking which helps achieve those beautiful grill marks without losing any of the flavorful exterior.
- Grill the Chicken:
- Place marinated chicken on the preheated grill and cook for 6–7 minutes per side. The yogurt marinade helps create a beautiful caramelization while keeping the meat incredibly juicy. Cook until internal temperature reaches 165°F for food safety while maintaining tenderness.
- Make the Tahini Sauce:
- While the chicken cooks, whisk together tahini paste with fresh lemon juice and water until smooth and pourable. The consistency should be similar to heavy cream—add more water a tablespoon at a time if needed to achieve the perfect drizzling texture.
- Prepare Fresh Components:
- Dice tomatoes and cucumbers into uniform small pieces for consistent texture in each bite. Chop fresh parsley and mint then toss together to create a simple, refreshing vegetable medley that balances the rich chicken.
- Assemble the Bowls:
- After resting the chicken for 5 minutes to retain juices, slice thinly against the grain. Layer your bowls starting with rice or pita as the base, then add sliced chicken, fresh vegetable mixture, and generous drizzles of tahini sauce. Finish with extra fresh herbs on top.
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The first time I made this shawarma bowl for friends, the marinade almost didnt make it to the chicken because everyone kept dipping bread into it for a taste. Now I always make extra marinade just for this purpose. The aromatic blend of spices filling the kitchen has become my favorite part of the cooking process.
Storage and Meal Prep
Store each component separately in airtight containers for the freshest results. The cooked chicken will last 3–4 days refrigerated, while the tahini sauce keeps for up to a week. For meal prep, assemble everything except the tahini sauce, which should be added just before eating. This prevents the fresh vegetables from becoming soggy and maintains the vibrant flavors of each element.
Customization Options
This shawarma bowl welcomes endless adaptations. Swap chicken for chickpeas to create a vegetarian version with equally satisfying protein. For a lower carb option, serve over cauliflower rice or mixed greens instead of traditional rice. The spice blend can be adjusted to your heat preference—simply add a pinch of cayenne for extra warmth or increase the garlic for more intensity. The beauty of this recipe lies in its flexibility while maintaining its Mediterranean essence.
Serving Suggestions
Turn this bowl into an interactive family dinner by setting up a shawarma station. Place all components in separate serving dishes and let everyone build their perfect bowl. Serve alongside warm pita bread, pickled vegetables, or olive tapenade for additional Mediterranean flair. For entertaining, prepare mini versions in small cups as an elegant appetizer that guests can enjoy while mingling.
Recipe FAQs
- → How long should I marinate the chicken?
For best results, marinate the chicken for at least one hour. For deeper flavor development, you can marinate it for up to 24 hours in the refrigerator. The yogurt helps tenderize the meat while the spices infuse it with classic shawarma flavors.
- → Can I cook the chicken without a grill?
Yes, you can cook the marinated chicken in a cast iron skillet or grill pan over medium-high heat for 6-7 minutes per side. You can also bake it in the oven at 425°F (220°C) for about 20-25 minutes until it reaches an internal temperature of 165°F (75°C).
- → What can I substitute for tahini?
If tahini isn't available, you can substitute with Greek yogurt mixed with a little olive oil and lemon juice. Alternatively, hummus makes a good substitute, or you could use a yogurt-based tzatziki sauce for a different but complementary flavor profile.
- → How can I make this dish vegetarian?
Replace the chicken with firm tofu, tempeh, or cauliflower florets. Marinate them in the same yogurt and spice mixture (use plant-based yogurt for vegan option), then grill or roast until tender and slightly charred. You can also add grilled eggplant or portobello mushrooms for a meaty texture.
- → What sides pair well with chicken shawarma bowls?
Traditional accompaniments include tabbouleh salad, hummus, baba ganoush, or a simple Mediterranean salad. Warm pita bread is perfect for scooping up extra sauce. For a more substantial meal, serve with seasoned rice pilaf, roasted vegetables, or a side of falafel.
- → How long will leftovers keep?
Store the components separately in airtight containers in the refrigerator. The grilled chicken will keep for 3-4 days, while the fresh vegetables are best used within 1-2 days. The tahini sauce can be refrigerated for up to a week. Reheat the chicken gently to avoid drying it out.