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Spiced Grilled Chicken Shawarma Bowl

Grilled Chicken Shawarma Bowl Recipe

A vibrant and flavorful bowl featuring tender grilled chicken shawarma, fresh vegetables, and a creamy tahini-yogurt sauce, all served over a bed of fluffy basmati rice.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 665
Ingredients Method Notes

Ingredients
  

For the Grilled Chicken Shawarma
  • 600 g boneless skinless chicken thigh fillets
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp black pepper
  • 1 tsp salt
For the Tahini-Yogurt Sauce
  • 150 g full-fat Greek yogurt
  • 2 tbsp tahini
  • 1 clove garlic minced
  • 2-3 tbsp cold water to thin
  • A pinch of salt
For the Bowl Assembly
  • 250 g basmati rice cooked
  • 1 large cucumber diced
  • 200 g cherry tomatoes halved
  • 1 small red onion thinly sliced
  • A handful of fresh parsley chopped
  • A handful of fresh mint chopped

Method
 

  1. Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Whisk everything together to create the marinade. Add the chicken thigh fillets and turn them over several times to ensure they are completely coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for the best flavour.
  2. Prepare the Sauce: While the chicken marinates, make the sauce. In a small bowl, whisk together the Greek yogurt, tahini, minced garlic, and lemon juice. It will be quite thick initially. Slowly add the cold water, one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency. Season with a pinch of salt. Set aside.
  3. Cook the Rice and Prep Veg: If you haven't already, cook the basmati rice according to the packet instructions. Dice your cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh herbs. Keep everything separate for assembly.
  4. Grill the Chicken: Preheat your grill or a cast-iron grill pan over a medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook for 6-8 minutes on each side. The chicken should have visible char marks and be cooked through. I find that using a meat thermometer is the best way to ensure it's perfectly cooked – you’re looking for an internal temperature of 74°C.
  5. Rest the Chicken: This step is crucial! Remove the chicken from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in incredibly tender meat. Don't skip this!
  6. Slice and Assemble: After resting, slice the grilled chicken into thin strips. Now, assemble your bowls. Start with a base of cooked rice. Top with a generous portion of the sliced grilled chicken shawarma. Arrange the cucumber, tomatoes, and red onion around the chicken.
  7. Serve: Drizzle the creamy tahini-yogurt sauce generously over everything. Garnish with the chopped fresh parsley and mint. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate and add just before serving.