Go Back

Lebanese Chicken Shawarma Bowls

A flavorful and aromatic Lebanese-inspired chicken shawarma bowl served over fluffy basmati rice with fresh vegetables and a creamy tahini drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp olive oil divided
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked basmati rice
  • 1 cup diced cucumber
  • 1 cup diced tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/2 cup tahini sauce
  • 2 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley

Equipment

  • Large cast-iron skillet
  • Mixing bowl
  • Cutting board

Method
 

Instructions
  1. Whisk 2 tablespoons of olive oil, cumin, coriander, paprika, turmeric, salt, and pepper in a bowl to create a spice paste.
  2. Toss the chicken thighs in the marinade until fully coated.
  3. Cover and refrigerate for at least 1 hour.
  4. Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat.
  5. Sear the chicken in a single layer for 6-8 minutes per side until golden-brown and charred.
  6. Remove the chicken and let it rest on a cutting board for 5 minutes before slicing into strips.
  7. Divide the rice into bowls and top with the sliced chicken.
  8. Arrange cucumber, tomatoes, and red onion in the bowls, drizzle with tahini sauce, and garnish with fresh parsley.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water.