Chicken Shawarma Bowl

This bowl takes the warm, garlicky spice of Levantine shawarma and turns it into an easy weeknight meal — seared marinated chicken thighs over fluffy rice with a bright, creamy garlic sauce and crisp vegetables. It's a fast home version of the spit-roasted street food classic.

By YumYum Editorial · Mediterranean

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 2 cups cooked basmati rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup plain Greek yogurt
• 1 tbsp tahini
• 1/4 cup pickled turnips or red onion, sliced

Instructions

1. Whisk olive oil, lemon juice, half the garlic, cumin, paprika, turmeric, and cinnamon into a marinade.
2. Toss chicken thighs in the marinade, cover, and refrigerate at least 2 hours (or overnight).
3. Heat a large skillet over medium-high heat and sear the chicken 6-7 minutes per side until charred and cooked through (165°F internal).
4. Rest the chicken 5 minutes, then slice into thin strips.
5. Stir together yogurt, tahini, remaining garlic, and a splash of water to make the garlic sauce; season with salt.
6. Divide rice among bowls.
7. Top with sliced chicken, cherry tomatoes, cucumber, and pickled turnips.
8. Drizzle generously with the garlic-tahini sauce and serve warm.