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.
Equipment
- Large mixing bowl
- Small Bowl (for tahini sauce)
- Whisk
- Large Heavy-Based Skillet (e.g., 12-inch Cast Iron)
- Cutting Board & Knives
- Measuring Spoons & Cups
Ingredients
For the Aromatic Chicken
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
For the Crisp Garden Salad
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
- 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.
- 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).
- 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.
- 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).
- 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.
- Serve: Top each salad with hot chicken and drizzle with the creamy tahini sauce. Serve immediately.
Notes
Notes
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.)
- 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.
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: ~468 kcal
- Protein: ~28.1 g
- Fat: ~32.9 g
- Saturated Fat: ~5.5 g
- Carbohydrates: ~17.7 g
- Fiber: ~5.6 g
- Sugars: ~5.9 g
- Sodium: ~960 mg (assumes 1 tsp fine sea salt in marinade; un-rinsed olives/peppers)