Shawarma Bowl

Nutrition · per serving

Steps

1. 1

   Slice the boneless skinless chicken thighs into thin strips for faster cooking. In a bowl, mix the plain Greek yogurt, garlic, ground cumin, ground coriander, sweet paprika, ground turmeric, ground cinnamon, lemon juice, olive oil, fine salt, and black pepper. Add the chicken and coat well. Let it stand while you prepare the rest; even a short marinade helps tenderize and season the meat.

   400 g boneless skinless chicken thighs60 g plain Greek yogurt3 cloves garlic, finely grated2 tsp ground cumin2 tsp ground coriander2 tsp sweet paprika1/2 tsp ground turmeric1/4 tsp ground cinnamon15 ml lemon juice15 ml olive oil1 tsp fine salt1/2 tsp black pepper
2. 2

   Make the tahini-garlic sauce: whisk the tahini, garlic, lemon juice, fine salt, and 30 ml cold water in a small bowl. The sauce will seize at first; keep whisking and add more water a little at a time until it becomes smooth and pourable.

   40 g tahini1 clove garlic, finely grated15 ml lemon juice30-45 ml cold water1/4 tsp fine salt
3. 3

   Prepare the salad base by chopping the romaine lettuce, dicing the cucumber and tomatoes, slicing the red onion, and chopping the parsley. Divide the lettuce between 2 bowls and arrange the cucumber, tomatoes, red onion, and parsley on top.

   180 g romaine lettuce, chopped120 g cucumber, diced120 g tomatoes, diced40 g red onion, thinly sliced10 g fresh parsley, chopped
4. 4

   Heat a large frying pan or grill pan over medium-high heat. Add the marinated chicken in a single layer and cook for 4-5 minutes without moving too much so it browns well. Turn and cook for another 4-6 minutes until lightly charred in spots and the thickest pieces reach 74°C. If the pan starts to steam instead of sear, cook in two batches.

   400 g boneless skinless chicken thighs
5. 5

   Let the chicken rest for 2 minutes so the juices settle, then divide it over the prepared bowls. Spoon over the tahini-garlic sauce and serve immediately.

   400 g boneless skinless chicken thighs40 g tahini

Origin & History

Shawarma is a beloved Levantine preparation traditionally made by roasting seasoned meat on a vertical spit, then shaving it into sandwiches or platters. Home cooks across Lebanon often adapt the same spice profile for stovetop or oven cooking, pairing it with crisp vegetables, garlic sauce, or tahini for a lighter bowl-style meal.