Chicken Shawarma Bowl (Print Version)
Bold flavors of marinated chicken, fresh veggies, and creamy tahini sauce in this easy-to-make Mediterranean delight.
# Ingredients:
→ Chicken Marinade
01 -
3–4 boneless, skinless chicken breasts
02 -
1 cup plain yogurt
03 -
3 garlic cloves, minced
04 -
¼ cup fresh lemon juice
05 -
2 teaspoons ground cumin
06 -
2 teaspoons paprika
07 -
1 teaspoon turmeric
08 -
Salt and pepper, to taste
→ Vegetable Topping
09 -
Fresh tomatoes, diced
10 -
Fresh cucumbers, diced
11 -
Fresh parsley, chopped
12 -
Fresh mint, chopped
→ Tahini Sauce
13 -
Tahini paste
14 -
Fresh lemon juice
15 -
Water
# Steps to Follow:
01 -
Combine yogurt, minced garlic, lemon juice, cumin, paprika, turmeric, salt, and pepper to create a marinade. Add the chicken breasts and coat evenly. Marinate for at least one hour in the refrigerator.
02 -
Preheat grill to medium-high heat (375°F/190°C) and lightly oil the grates.
03 -
Place marinated chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F (75°C).
04 -
In a bowl, whisk tahini paste with lemon juice and water until smooth and creamy.
05 -
Dice tomatoes and cucumbers. Mix together with chopped parsley and mint.
06 -
Slice grilled chicken thinly against the grain. Serve over rice or with pita, topped with the vegetable mixture and tahini sauce.
# Additional Notes:
01 -
Make sure to let the grilled chicken rest for a few minutes before slicing to retain its juices.