Description
So you know how shawarma is that amazing Middle Eastern meat that’s stacked on a vertical rotisserie and shaved off into the most flavorful wraps ever? Well, this is basically that, but in a bowl form because sometimes you want all those incredible flavors without the bread. It’s my take on shawarma that you can make at home without needing a giant spinning meat tower in your kitchen (though how cool would that be?). This bowl combines spice-packed chicken with fresh veggies, fluffy rice, and creamy sauces that’ll make you forget about takeout.
Ingredients
Scale
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs (way more flavor than breasts, trust me)
- 3 tablespoons olive oil (the good stuff, if you’ve got it)
- 3 cloves garlic, minced (or more, I won’t judge)
- 1 lemon, juiced
- 2 teaspoons ground cumin (the star of the show here)
- 2 teaspoons paprika (smoked if you have it)
- 1 teaspoon ground coriander (don’t skip this one!)
- 1 teaspoon turmeric (for that gorgeous color)
- 1 teaspoon ground cinnamon (the secret ingredient)
- ½ teaspoon cayenne pepper (adjust to your spice tolerance)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Garlic-Tahini Sauce:
- ½ cup tahini (stir it well first!)
- 3–4 tablespoons lemon juice (fresh, please)
- 2–3 cloves garlic, grated or finely minced
- Salt to taste
- Cold water to thin
For the Bowls:
- 2 cups cooked rice (I like basmati for this, but any will work)
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup lettuce or baby spinach, roughly chopped
- ½ cup kalamata olives, pitted and halved (optional but so good)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped (game-changer!)
- Lemon wedges for serving
Optional Add-ins (because more is more):
- Crumbled feta cheese
- Pickled red onions
- Hummus
- Roasted red peppers
- Toasted pine nuts
- Crispy chickpeas
- Quick-pickled radishes
- A drizzle of hot sauce if you’re feeling dangerous