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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.

Ingredients

Scale

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)

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.

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

Find it online: https://recipes.alfityan.org/2025/05/27/my-go-to-flavor-bomb-aromatic-shawarma-spiced-chicken-bowls/