Go Back Email Link
–+ servings

Shawarma Chicken Bowls

No ratings yet
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 4 boneless, skinless chicken breast (or sub boneless thighs)
  • Olive oil, about 2-3 tbsp
  • Juice from 1/2 lemon
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp allspice

Tomato Onion Salad

  • 2 cups grape tomatoes, cut into quarters
  • 1/4 red onion, thinly sliced
  • Handful fresh parsley
  • Juice from 1/2 lemon
  • Salt u0026 pepper
  • Olive oil

Tahini sauce

  • 1/4 cup tahini (sesame paste)
  • 1/4 cup cold water
  • 1 1/2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/4 tsp salt

Serve with

  • Beet hummus- I used store-bought cooked beets instead of roasting my own to save time
  • Sumac onions
  • Pickles
  • Pita
  • Rice

Directions

  1. To a large bowl or ziplock combine the chicken spices, lemon juice and olive oil, then add in your chicken breast. Toss together to coat evenly then marinate for at least 30 minutes or a few hours if preparing ahead of time.
  2. Preheat the oven to 400 F
  3. Place the chicken onto a sheet pan with any remaining marinade. Bake the chicken for 15 minutes or until the internal temperature is 165 F. Thicker pieces may need another 2-3 minutes.
  4. Remove the chicken from the oven and place it onto a cutting board. Slice the chicken into strips then place it back on the sheet pan. Broil the chicken for another 2-3 minutes to brown.
  5. While the chicken bakes, prepare your sides. Toss the tomato onion salad ingredients together and prepare your beet hummus.
  6. Prepare the tahini sauce by whisking together the tahini paste, water, lemon juice, garlic and salt until smooth. The sauce should be thick but spreadable, so add more tahini paste if it’s too runny, or more water if its too thick.
  7. Serve the chicken over rice with pita, hummus, tahini, pickles and the salad.