Healthy Chicken Shawarma Bowl (Printable)

Marinated chicken with fresh vegetables and tahini yogurt sauce over brown rice

# What you'll need:

→ Chicken & Marinade

01 - 1 lb boneless, skinless chicken breasts or thighs, sliced
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 2 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 3 cloves garlic, minced
09 - Juice of 1 lemon
10 - 1 tsp salt
11 - ½ tsp black pepper

→ Shawarma Bowl Base

12 - 2 cups cooked brown rice or quinoa
13 - 1 cup cherry tomatoes, halved
14 - 1 large cucumber, diced
15 - 1 cup shredded red cabbage
16 - ½ red onion, thinly sliced
17 - 1 cup mixed salad greens
18 - ¼ cup chopped fresh parsley

→ Tahini Yogurt Sauce

19 - ½ cup plain Greek yogurt
20 - 2 tbsp tahini
21 - 1 tbsp lemon juice
22 - 1 clove garlic, minced
23 - 2 tbsp water
24 - Salt and pepper to taste

# Directions:

01 - Whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper in a large bowl. Add sliced chicken and toss to coat evenly. Let marinate for at least 15 minutes, up to 2 hours for deeper flavor.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Cook marinated chicken for 4-5 minutes per side until cooked through with light char marks. Remove from heat and let rest for 5 minutes before slicing into strips.
03 - Divide cooked brown rice or quinoa among 4 serving bowls. Arrange cherry tomatoes, cucumber, red cabbage, red onion, salad greens, and fresh parsley on top of the grain base.
04 - Combine Greek yogurt, tahini, lemon juice, minced garlic, water, salt, and pepper in a small bowl. Whisk until completely smooth and creamy. Adjust consistency with additional water if needed.
05 - Top each bowl with warm sliced chicken. Drizzle generously with tahini yogurt sauce. Serve immediately with extra parsley garnish if desired.

# Expert Suggestions:

01 -
  • The spice blend hits every flavor note—smoky, earthy, and just a hint of sweet
  • Everything comes together in under 40 minutes with ingredients you probably have
  • You can prep all the components ahead and assemble bowls throughout the week
02 -
  • Don't skip resting the chicken after cooking, or all those juices will end up on your cutting board instead of in your bowl
  • The tahini sauce can seize up at first but keep whisking and it will turn silky smooth
  • Warm spices like cinnamon can burn easily, so keep your heat at medium high, not screaming hot
03 -
  • Slice your chicken against the grain for the most tender bites
  • Warm your tahini slightly before mixing into yogurt for easier blending
  • Double the spice blend and keep it in a jar for instant shawarma anytime

Return