You guys, this dish! This Aromatic Shawarma-Spiced Chicken & Garden Bowl actually came about during a bit of a kitchen adventure. I was desperately trying to recreate those incredible shawarma street food vibes I fell in love with, but, you know, make it weeknight-friendly. After a few… let’s call them experimental batches (including one where I accidentally went a little wild with the garlic – though, spoiler, it was a happy accident that led to the six cloves in this recipe!), this perfectly balanced, flavor-packed version was born. It’s been a hero in my kitchen ever since, for quick dinners and even when friends pop over.
If you’re looking for a meal that’s absolutely bursting with flavor, is surprisingly easy to whip up, and feels both a little bit special and incredibly satisfying, then you have to try this. It’s healthy, hearty, and just plain delicious.
Why You’ll Fall in Love with This Recipe
Honestly, what’s not to love? But if I had to pick a few reasons why this recipe totally rocks, it would be these:
That Spice Blend is Everything: Seriously, the combination of spices for the chicken marinade is where the magic happens. It’s warm, aromatic, a little smoky, and tastes like the chicken has been slow-roasting for hours, but it cooks up in minutes! No single spice overpowers; they all just dance together.
Fresh, Crunchy, and Oh-So-Creamy: The chicken is phenomenal, but when you pair it with that super fresh, crisp garden salad and the dreamiest, creamiest homemade tahini sauce? Chef’s kiss! It’s such a great combo of textures and temperatures.
Super Speedy & Adaptable: Believe it or not, this flavor-packed meal comes together much faster than you’d think, especially if you get your marinating done ahead of time. Plus, it’s wonderfully adaptable to whatever fresh veggies you have on hand or what’s in season.
What You’ll Need: The Ingredient Line-Up
The ingredient list might look a little long because of the spices, but trust me, they’re mostly pantry staples, and each one plays a key part!
For the Aromatic Chicken:
Boneless, skinless chicken thighs: About 1.5 pounds, trimmed and thinly sliced. Thighs stay super juicy, but chicken breast works too – just watch the cooking time so it doesn’t dry out!
Extra virgin olive oil: 4.5 tablespoons. The good stuff!
Fresh lemon juice: 3 tablespoons. Freshly squeezed makes all the difference.
Garlic: 6 cloves, finely minced. Yes, six! It mellows beautifully in the marinade.
Salt: 1.5 teaspoons.
Sweet paprika: 1.5 teaspoons.
Dried oregano: 1 teaspoon.
Ground cumin: 3/4 teaspoon.
Ground cardamom: 3/4 teaspoon. This one adds such a lovely, unique warmth.
Ground cinnamon: 3/8 teaspoon (that’s 1/4 teaspoon plus 1/8 teaspoon). Just a hint, but it’s a game-changer!
Crushed red pepper flakes: 3/16 teaspoon (think a generous 1/8 teaspoon). For just a tiny kick.
For the Crisp Garden Salad:
Romaine lettuce: One large head and one small head, chopped up. Or about 9-10 cups.
Roma tomatoes: 4 or 5 medium ones, diced.
Persian cucumbers: 3 of these little guys, diced. They’re so crisp!
Red onion: About 3/4 of a medium one, thinly sliced. If you find raw onion too strong, you can soak the slices in cold water for 10 minutes, then drain.
Pickled banana pepper rings: 3 ounces. For a little tang!
Kalamata olives: 1/4 cup, pitted and halved. Because olives make everything better, right?
For that Dreamy Creamy Tahini Sauce:
Tahini paste: 1/2 cup. Go for a good quality, runny one.
Cold water: About 1/3 cup, maybe a bit more.
Fresh lemon juice: 1 tablespoon.
Garlic: 1 small clove, minced (optional, but I love it).
Salt: 1/2 teaspoon, or to your taste.
Let’s Get Cooking: Step-by-Step
Alright, ready to make some magic happen? Here’s how:
Whip up the Marinade: Grab a big mixing bowl. Toss in the olive oil, 3 tablespoons of lemon juice, all that glorious minced garlic (the 6 cloves!), salt, paprika, oregano, cumin, cardamom, cinnamon, and the crushed red pepper flakes. Whisk it all together until it’s looking like a beautifully blended potion of deliciousness.
Chicken Takes a Flavor Bath: Add your thinly sliced chicken thighs to the marinade. Give it a good stir to make sure every single piece is lovingly coated. Cover the bowl and pop it in the fridge. Don’t skimp on the marinating time! Even just one hour makes a huge difference, but if you’ve got 2-4 hours (or even up to 24!), those flavors will really get in there and sing.
Dreamy Tahini Time: While your chicken is marinating and getting all happy, let’s make that tahini sauce. In a smaller bowl, whisk together the tahini paste, 1 tablespoon of lemon juice, the optional small minced garlic clove, and 1/2 teaspoon of salt. Now, here’s the trick: gradually whisk in the cold water, just a tablespoon or so at a time. It might look a bit weird and seize up at first – don’t panic! Just keep whisking, and it’ll magically transform into a smooth, creamy, pourable sauce. Add more water until it’s the perfect drizzling consistency for you. Taste it and add a tiny bit more salt or lemon if you think it needs it. Set it aside.
Sizzle Sizzle! Cook That Chicken: Ready to cook? Grab a large, heavy-bottomed skillet (cast iron is your best friend here!) and get it heating up over medium-high heat. Get your skillet nice and hot before adding the chicken – this is key for that lovely browning. Once it’s hot, lay your marinated chicken in, spreading it in a fairly even layer. Now, listen closely: don’t overcrowd the pan! If your skillet isn’t big enough, cook the chicken in a couple of batches. It’s so worth the extra few minutes to get that perfect sear instead of steamy chicken. Let it sauté, stirring it around occasionally, for about 12-16 minutes. You’re looking for it to be cooked through, nicely browned, and smelling incredible.
Salad Assembly Line: While the chicken is doing its thing (or just before you’re ready to eat), get your salad bowls ready. You’ll need six. Divide your chopped Romaine lettuce among them. Then, sprinkle over the diced tomatoes, cucumbers, sliced red onion, those tangy banana pepper rings, and the Kalamata olives.
Bring It All Home: Chicken cooked? Perfect! Pile a generous amount of that aromatic shawarma-spiced chicken on top of each salad. Then, take that dreamy tahini sauce and give it a good drizzle all over the chicken and salad. Serve it up right away and watch everyone’s eyes light up!
My Top Tips & Tricks
A few little things I’ve learned along the way to make this recipe even better:
Make-Ahead Magic: You can totally prep parts of this in advance! The chicken can be marinated up to 24 hours ahead. The tahini sauce can be made 2-3 days prior and kept in an airtight container in the fridge (it might thicken up, so just whisk in a little more cold water before serving). And yes, you can chop your salad veggies a few hours early – just keep them in separate containers in the fridge.
Storing Leftovers: If you somehow have leftovers (it’s rare in my house!), store the cooked chicken in an airtight container in the fridge for up to 3-4 days. It’s fantastic cold in wraps the next day, or gently reheated. Try to store the salad components, chicken, and dressing separately to keep everything at its best.
Spice It Your Way: That 3/16 teaspoon of crushed red pepper gives just a very mild background warmth. If you like things spicier, feel free to add a little more!
No Chicken Thighs? No Problem! Boneless, skinless chicken breast works well too. Just slice it thinly and be careful not to overcook it, as it can dry out faster than thighs.
Go Veggie! This marinade is also amazing on firm tofu (press it well first!) or even a can of rinsed and drained chickpeas. Just pan-fry or roast them until golden.
Perfect Pairings & Serving Ideas
These bowls are pretty much a complete meal, packed with protein, fresh veggies, and healthy fats. But if you want to round things out:
A side of warm, fluffy pita bread is always a good idea for scooping up every last bit of that delicious chicken and tahini sauce.
For drinks, a zesty homemade lemonade, a crisp iced tea, or even a light lager would be fantastic.
This dish is honestly perfect for so many occasions – a satisfying and healthy weeknight dinner, a light yet filling weekend lunch, or even a casual and fun meal to share with friends. Everyone can build their own bowl!
Aromatic Shawarma-Spiced Chicken & Garden Bowl with Tahini
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.
Prepare the Chicken Marinade: In a spacious mixing bowl, combine the extra virgin olive oil, 3 tablespoons of fresh lemon juice, 6 minced garlic cloves, 1.5 teaspoons of salt, sweet paprika, dried oregano, ground cumin, ground cardamom, ground cinnamon, and crushed red pepper flakes. Whisk these marinade ingredients thoroughly until well emulsified.
Marinate the Chicken: Add the thinly sliced chicken thighs to the marinade. Stir comprehensively to ensure every piece of chicken is generously coated. Securely cover the bowl and refrigerate for a minimum of 1 hour. For a deeper flavor, marinate for 2-4 hours, or up to 24 hours.
Prepare the Tahini Sauce: While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini paste, 1 tablespoon of lemon juice, the optional small minced garlic clove, and 1/2 teaspoon of salt. Gradually whisk in the cold water, a tablespoon at a time, until the sauce is smooth and reaches your desired drizzling consistency. Taste and adjust seasoning if necessary (more salt, lemon juice, or water). Set aside.
Cook the Chicken: When ready to cook, position a large, heavy-based skillet (cast iron is excellent) over medium-high heat. Once the skillet is properly heated, transfer the marinated chicken into it, spreading it in a relatively even layer. To ensure proper browning and avoid steaming, cook in batches if your skillet isn't large enough to hold all the chicken without overcrowding. Sauté the chicken, turning pieces over from time to time, for approximately 12-16 minutes, or until it's thoroughly cooked, nicely browned, and registers an internal temperature of 165°F (74°C).
Assemble the Salads: While the chicken cooks, or just before serving, prepare the salad components. In six individual serving bowls, arrange a generous base of chopped Romaine lettuce. Evenly distribute the diced Roma tomatoes, diced Persian cucumbers, thinly sliced red onion, pickled banana pepper rings, and halved Kalamata olives over the lettuce in each bowl.
Serve: Once the chicken is cooked through, portion it generously atop each prepared salad. Finish by drizzling the prepared creamy tahini sauce over the chicken and salad. Serve immediately for the best experience.
Notes
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.
Yields: 6 servings Estimated Nutritional Information (Per serving, based on 6 servings. Calculated using USDA FoodData Central and specific product information where available. Actual values may vary based on specific ingredients and preparation.)
Calories: Approx. 468 kcal
Protein: Approx. 28.1 g
Fat: Approx. 32.9 g
Saturated Fat: Approx. 5.5 g (estimation based on components)
Carbohydrates: Approx. 17.7 g
Fiber: Approx. 5.6 g
Sugars: Approx. 5.9 g
Sodium: Approx. 1157 mg
You’ve GOT to Try This One!
Seriously, this Aromatic Shawarma-Spiced Chicken & Garden Bowl is a flavor party you don’t want to miss. It’s become such a staple in my house because it’s easy, incredibly tasty, and makes me feel good eating it. I just know you’re going to love it too.
If you give this recipe a whirl, please snap a pic and tag me on social media – I absolutely love seeing your creations! Happy cooking!
