Chicken Shawarma Bowls
Spiced, vibrant, and endlessly customizable. All the flavors of your favorite shawarma spot, deconstructed into a beautiful, healthy bowl. Meal prep champion.
Main Dish · Prep 15 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 600 g chicken thighs, boneless
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 200 g hummus
- 1 large cucumber, diced
- 200 g cherry tomatoes, halved
- 100 g pickled red onion
Your Favorite Takeout, Homemade
I used to order shawarma every week until I realized I could make it at home in 20 minutes. Same incredible spices, fresher ingredients, and you can pile on as much garlic sauce as you want without judgment.
How to Make It
Mix cumin, paprika, turmeric, cinnamon, garlic powder, salt, and olive oil into a paste. Coat the chicken thighs and let them marinate while you prep everything else.
Grill or pan-sear the chicken over high heat — 5-6 minutes per side until charred and cooked through. Slice thinly against the grain.
Build your bowls: fluffy rice or quinoa base, a big dollop of hummus, the sliced chicken, diced cucumber, cherry tomatoes, pickled red onion, and a drizzle of tahini sauce.
Tina's Tips
- Marinate overnight for the deepest flavor, but even 15 minutes works
- Quick tahini sauce: tahini + lemon juice + garlic + water until drizzleable
- These bowls are meal prep perfection — make 4 on Sunday for the week
- Add pickled turnips for an authentic touch
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