Mediterranean Shawarma Chicken Bowl Recipe (Better Than Takeout)

This sizzling, aromatic shawarma chicken bowl recipe is the ultimate weeknight savior that refuses to be boring. Imagine tender, spice-crusted thighs meeting the cool crunch of garden-fresh veggies and a drizzle of nutty, garlic-spiked tahini. It’s a vibrant feast that dances on your palate, delivering bold Mediterranean flavors in every satisfying forkful.

Why This Recipe Works

• Explosive Flavor Depth: The blend of cumin, cardamom, and cinnamon creates a warmth that penetrates the meat, ensuring every bite is rich and complex rather than relying solely on a sauce for flavor.
• Perfect Texture Contrast: Pairing hot, seared chicken with a crisp, cold salad creates a delightful sensory experience where juicy tenderness meets a refreshing snap.
• Versatile & Forgiving: This bowl embraces flexibility, allowing for easy ingredient swaps based on what is fresh in the fridge while maintaining its cohesive, savory profile.

Crafting the Perfect Bowl

The magic starts with the marinade. We aren’t just dusting spices on top; we are creating an aromatic shawarma spiced chicken experience. By mixing lemon juice, garlic, and that powerhouse blend of spices—cumin, cardamom, paprika, and a hint of cinnamon—you create a bath that tenderizes the chicken thighs while infusing them with warmth. I love using thighs here because they stay incredibly juicy even when you get that beautiful char on the outside.

While the chicken marinates, the rest comes together in a flash. The “garden” part of this healthy shawarma bowl is all about freshness. Chopping the romaine, cucumbers, and tomatoes creates a crisp bed that lightens the richness of the meat. If you are looking for a different base texture, try swapping the greens for my Easy & Flavorful Golden Cauliflower Crumbles; the turmeric notes pair beautifully with the shawarma spices.

Finally, the tahini sauce ties it all together. It’s creamy, nutty, and bright with lemon, acting as the perfect counterpoint to the spiced meat. It reminds me a bit of the dressing I use on my Athenian Lemon-Herb Chicken Skewers, but with that deep sesame richness that is undeniably comforting.

Tips for Success

• Don’t Rush the Sear: When cooking the chicken, let it sit undisturbed in the hot skillet for a few minutes. This develops that crucial golden-brown crust that mimics the texture of rotisserie meat.
• Prep Ahead Magic: You can chop all the veggies and make the tahini sauce 2-3 days in advance. Store them separately, and you can assemble this chicken garden bowl with tahini in under 15 minutes on a busy night.
• Serving a Crowd? If you have family members who aren’t following a specific eating plan, this chicken is fantastic stuffed into warm pita pockets or served alongside my Ultimate Mediterranean Chickpea Salad for extra heartiness.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Absolutely. While thighs are preferred for their moisture and flavor retention, breast meat works too. Just be careful not to overcook it; because the marinade has lemon juice, it helps tenderize the meat, but breast cooks much faster than thighs.

How long does the tahini sauce last?

The sauce keeps well in the fridge for up to a week. It will likely thicken as it sits cold, so just whisk in a teaspoon of warm water before serving to get that perfect drizzling consistency back.

Is this recipe suitable for meal prep?

Yes! It is one of my favorites for lunch boxes. Store the salad base in one container and the chicken in another (so you can warm it slightly if you like). Keep the dressing in a small separate jar to prevent the lettuce from getting soggy before lunchtime.

Aromatic Shawarma-Spiced Chicken & Garden Bowl with Tahini

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This vibrant and flavorful Aromatic Shawarma-Spiced Chicken & Garden Bowl features tender, warmly spiced chicken served over a crisp bed of fresh vegetables, all brought together with a luscious tahini sauce. It’s a satisfying and wholesome meal inspired by Mediterranean traditions.

• Prep Time: 28 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 42 minutes
• Yield: 6 servings 1x

Ingredients

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Main Protein:

• 1½ pounds 680 g boneless, skinless chicken thighs, trimmed and thinly sliced

Marinade Components:

• 4½ tablespoons 67.5 ml extra-virgin olive oil
• 3 tablespoons 45 ml fresh lemon juice
• 6 cloves garlic (finely minced (approx. 18 g))
• 1 teaspoon fine sea salt (6 g, or 1½ tsp Morton kosher salt, or 2 tsp Diamond Crystal kosher salt)
• 1½ teaspoons 3.45 g sweet paprika
• 1 teaspoon 1 g dried oregano
• ¾ teaspoon 1.6 g ground cumin
• ¾ teaspoon 1.5 g ground cardamom
• ⅜ teaspoon 1.0 g ground cinnamon
• 3/16 teaspoon 0.34 g crushed red pepper flakes

Salad Base & Vegetables:

• 1 large head and 1 small head Romaine lettuce (approx. 9–10 cups / 525 g, chopped)
• 4 large or 5 medium Roma tomatoes (diced (approx. 520 g))
• 3 Persian cucumbers (diced (approx. 360 g))
• ¾ medium red onion (thinly sliced (approx. 112.5 g))

Salad Accents:

• 3 oz 85 g pickled banana pepper rings
• ¼ cup approx. 40 g Kalamata olives, pitted and halved

For the Creamy Tahini Sauce (≈ ¾ cup):

• ½ cup 100 g tahini paste
• ⅓ cup 75 ml cold water, more as needed
• 1 tablespoon 15 ml fresh lemon juice
• 1 small clove garlic (minced (2–3 g; optional))
• ¼ –½ teaspoon fine sea salt (to taste)

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Instructions

1. Prepare the Chicken Marinade: In a spacious mixing bowl, combine the extra-virgin olive oil, 3 tablespoons fresh lemon juice, 6 minced garlic cloves, salt (1 teaspoon fine sea salt, or 1½ tsp Morton kosher, or 2 tsp Diamond Crystal kosher), sweet paprika, dried oregano, ground cumin, ground cardamom, ground cinnamon, and crushed red pepper flakes. Whisk until well emulsified.
2. Marinate the Chicken: Add the thinly sliced chicken thighs to the marinade. Stir to coat thoroughly. Cover and refrigerate for a minimum of 1 hour (for deeper flavor, 2–4 hours, up to 24 hours).
3. Prepare the Tahini Sauce: In a small bowl, whisk together the tahini paste, 1 tablespoon lemon juice, the optional minced garlic, and ¼ teaspoon fine sea salt. Gradually whisk in the cold water, a tablespoon at a time, until smooth and drizzly. Taste and adjust—add a little more lemon, water, or up to ½ teaspoon total salt to preference. Set aside.
4. Cook the Chicken: Heat a large, heavy-based skillet (cast iron is excellent) over medium-high. When hot, add the marinated chicken in an even layer (cook in batches to avoid overcrowding). Sauté, turning occasionally, 12–16 minutes until browned and cooked through; internal temp should reach 165°F (74°C).
5. Assemble the Salads: In six bowls, arrange a generous base of chopped Romaine. Distribute tomatoes, cucumbers, red onion, banana pepper rings, and Kalamata olives evenly.
6. Serve: Top each salad with hot chicken and drizzle with the creamy tahini sauce. Serve immediately.

Notes

• Advance Preparation: The chicken marinade can be prepared and mixed with the chicken up to 24 hours before cooking; store covered in the refrigerator. The tahini sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator (it may thicken; whisk in a little more water to adjust consistency before serving). The salad vegetables can be chopped a few hours ahead and stored separately in airtight containers in the refrigerator.
• Storage: Leftover cooked chicken can be kept in an airtight container in the refrigerator for up to 3-4 days. Store leftover salad components separately from the dressing and chicken if possible, to maintain freshness. Reheat chicken gently on the stovetop with a splash of water or in the microwave until heated through.
• Spice Level: The 3/16 teaspoon of crushed red pepper flakes provides a very mild background warmth. Adjust to your preference.

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Nutrition Facts (per serving, 6 servings): Calories: 468 kcal | Total Fat: 32.9 g (Saturated Fat: 5.5 g) | Sodium: 960 mg (assumes 1 tsp fine sea salt in marinade; un-rinsed olives/peppers) | Total Carbs: 17.7 g (Fiber: 5.6 g, Sugars: 5.9 g) | Protein: 28.1 g

These values are approximate and may vary based on ingredients and preparation.

Nutrition

• Calories: 468

Final Word: I truly hope this bowl brings a little sunshine to your table! It’s one of those meals that proves nourishing food can be totally crave-worthy. Disclaimer: I’m just a mom sharing what works for my family, not a nutritionist. Always listen to your own body (and your doctor) when trying new dietary changes!