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Chicken Shawarma Bowl Recipe – Easy Homemade Dinner with Creamy Tahini

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This chicken shawarma bowl features juicy, spiced chicken thighs, crisp veggies, and a creamy homemade tahini sauce for a comforting, restaurant-quality meal. It’s quick, flexible, and perfect for busy weeknights or family gatherings.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • ¾ teaspoon ground cinnamon (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Pinch cayenne pepper
  • ½ cup tahini paste
  • 2 tablespoons lemon juice
  • 2 garlic cloves, grated or finely minced
  • ¼ cup cold water (add more for thinner sauce)
  • ½ teaspoon kosher salt
  • Pinch ground cumin (optional)
  • 2 cups cooked basmati rice (or brown rice or cauliflower rice)
  • 1 cup chopped Romaine lettuce
  • ¾ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, thinly sliced
  • ¼ cup chopped fresh parsley
  • ¼ cup pickled turnips or pickled red onions (optional)
  • Olive oil for drizzling
  • Lemon wedges, for serving

Instructions

  1. In a large mixing bowl, combine olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and cayenne. Add chicken thighs and toss until evenly coated. Cover and marinate in the fridge for at least 30 minutes (up to 12 hours for deeper flavor).
  2. In a small bowl, whisk together tahini paste, lemon juice, grated garlic, cold water, salt, and cumin (if using) until smooth and creamy. Add more cold water, 1 tablespoon at a time, if sauce is too thick.
  3. Preheat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil. Remove chicken from marinade, shaking off excess. Cook chicken thighs for 5–6 minutes per side, until deeply browned and cooked through (internal temp should be 165°F). Transfer to a plate and let rest 5 minutes before slicing.
  4. Spoon ½–1 cup cooked rice into each serving bowl. Top with Romaine lettuce, cherry tomatoes, cucumber, red onion, parsley, and pickled turnips (if using).
  5. Slice rested chicken into strips and arrange on top of veggies and rice. Drizzle generously with creamy tahini sauce.
  6. Finish bowls with extra olive oil, sprinkle with fresh parsley, and add lemon wedges on the side. Serve warm.

Notes

Marinate chicken for at least 30 minutes for best flavor; thighs are juicier than breasts. Prep veggies while chicken marinates for efficiency. Tahini sauce can be made ahead and stored for up to a week. For low-carb, use cauliflower rice. For dairy-free, substitute coconut yogurt. Chicken can be baked at 425°F for 20–25 minutes, then broiled for crispy edges.

Nutrition

Keywords: chicken shawarma bowl, shawarma, tahini sauce, easy dinner, Middle Eastern, gluten-free, healthy, meal prep, family recipe, comfort food

Find it online: https://evabake.com/chicken-shawarma-bowl-recipe-easy-homemade-dinner-with-creamy-tahini/