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What is shawarma?
Shawarma is a popular Middle Eastern dish made from meat that is seasoned with spices, marinated, and then roasted on a vertical rotisserie (we’re sautéing ours in a pan for this recipe though!). It is typically served as a wrap, with the meat sliced thin and stuffed into pita bread, along with vegetables and sauce.
Why is this recipe a bowl?
I didn’t have pita bread on hand but wanted to make a shawarma dish so I decided to make a nourish bowl out of it instead! If you’re gluten-free, then you’re in luck because you get to eat the classic flavors of shawarma without the gluten. I used quinoa, but you can use rice or farro instead.
And of course, you can use this recipe but omit the quinoa and wrap the food in pita bread instead if that’s what you prefer!
What meat is used for shawarma?
The meat used in shawarma can vary, but it is usually lamb, beef, or chicken. The meat is typically marinated with a blend of spices such as cumin, coriander, paprika, turmeric, and garlic, among others, which gives it its distinctive flavor. There are a lot of different combinations of spices you can make for shawarma actually, so every recipe you find will be a little unique!
What is it served with?
Shawarma is traditionally served with a variety of toppings and condiments, such as tomatoes, onions, cucumbers, pickles, and tahini sauce or garlic sauce. It is often garnished with fresh herbs, such as parsley or cilantro, and can be accompanied by side dishes like hummus or falafels.
What sauce is used for this recipe?
There’s a variety of sauces that you can use for shawarma. Some are simple yogurt sauces, while others are more complex and flavorful yogurt sauces. Then you also have the option for a tahini sauce. The sauce I made for this recipe is a more flavorful yogurt sauce that has lemon, garlic, and dill.
What if I want it dairy free?
You can sub the yogurt sauce for this Lemon Tahini Sauce that is just as delicious.
Chicken Shawarma Bowls
- Prep Time: 20 minutes
- Marinate time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Chicken Shawarma:
1 lb chicken thighs, boneless and skinless
2 Tbsp olive oil
1/2 large lemon, juiced
2 garlic cloves, minced (or 1/2 tsp garlic powder)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cloves
Optional for spice: 1/8-1/4 tsp cayenne
Shawarma Sauce:
1 cup Greek yogurt
1 small lemon, juiced
4 garlic cloves, minced
3 Tbsp chopped fresh dill (or 1 tsp dried dill)
1/4 rounded tsp salt, more to taste (I prefer 1/2 tsp)
1/8 tsp freshly ground black pepper
Water to thin if desired (you don’t need to)
To Serve:
3 cups cooked quinoa or rice (cook it in broth not water!)
1 large English cucumber, quartered
1 bell pepper, de-seeded and roughly chopped
1 pint cherry tomatoes, halved
1/4 red onion, thinly sliced
Fresh parsley for topping, if desired
Instructions
- First marinate the chicken. Place the chopped chicken thighs in a large bowl and add the rest of the shawarma ingredients.
- Mix together, then cover and place in the refrigerator for an hour (or up to overnight).
- While the chicken is marinating, prepare the quinoa or rice. Follow the package instructions to create 3 cups cooked, but I recommend using broth instead of water to cook. Also add a pinch of salt. Quinoa typically takes 15 minutes to cook and rice is typically about 45 minutes.
- While the quinoa/rice is cooking, prep your veggies as instructed and prep your yogurt sauce, or lemon tahini sauce if that’s what you prefer to use.
- When you’re ready to cook the chicken, heat a skillet to med-high heat.
- Cook the chicken pieces for 2-3 minutes on each side, it won’t take long since they are small pieces. Don’t overcook because you’ll lose the juiciness.
- Layer the bottom of a bowl with quinoa then add your chicken, veggies, sauce, and fresh herbs. Enjoy!
- Store leftovers in the refrigerator for up to 5 days.
- Please leave a review if you made this recipe! It helps me SO much <3
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