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Chicken Shawarma Bowls
Juicy Middle Eastern-American chicken shawarma served over rice with tahini and pickles. Marinating the chicken for a full two hours, not just a quick toss, lets the spice blend actually penetrate the meat instead of just coating the surface.
Total time
145 min
Prep
120 min
Cook
25 min
Difficulty
medium
Cuisine
Middle Eastern
Ingredients
700gchicken thighs
3 tbspolive oil
2 tspcumin
2 tspsmoked paprika
1 tspturmeric
1 tspcoriander
1/2 tspcinnamon
1/2 tspcayenne
3 clovesgarlic, minced
2 tbsplemon juice
cooked rice or flatbreadto serve
3 tbsptahini
2 tbsplemon juice
1 clovegarlic
pickled vegetables and fresh herbsto serve
Instructions
1
Marinate chicken with all spices, oil, garlic and lemon 2 hours.
2
Grill or roast at 200°C for 25 minutes.
3
Rest 5 minutes. Slice.
4
Make tahini sauce: blend tahini, lemon juice, garlic and water.
5
Serve chicken over rice with tahini sauce, pickles and herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
465
Protein
56.9g
Fat
23g
Carbs
6.5g
Fiber
2.1g
Sodium
147mg
Reviews
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★★★★★
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