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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.
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Prep Time 28 minutes
Cook Time 14 minutes
Marination Time At least 1 hour (Ideally 2-4 hours, or up to 24 hours) 1 hour
Total Time 45 minutes
Servings 6
Calories 468 kcal

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:

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

Marinade Components:

  • 4.5 tablespoons 67.5ml extra virgin olive oil
  • 3 tablespoons 45ml fresh lemon juice
  • 6 cloves garlic finely minced (approx. 18g)
  • 1.5 teaspoons 9g salt
  • 1.5 teaspoons 3.45g sweet paprika
  • 1 teaspoon 1g dried oregano
  • 3/4 teaspoon 1.575g ground cumin
  • 3/4 teaspoon 1.5g ground cardamom
  • 3/8 teaspoon 0.975g ground cinnamon (combine 1/4 tsp + 1/8 tsp)
  • 3/16 teaspoon 0.3375g crushed red pepper flakes (a generous 1/8 teaspoon, or one 1/8 tsp plus half of another 1/8 tsp)

For the Crisp Garden Salad:

Salad Base & Vegetables:

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

Salad Accents:

  • 3 ounces 85g pickled banana pepper rings
  • 1/4 cup approx. 40g Kalamata olives, pitted and halved

For the Creamy Tahini Sauce (makes approx. 3/4 cup):

  • 1/2 cup 100g tahini paste
  • 1/3 cup 75ml cold water (or more, to desired consistency)
  • 1 tablespoon 15ml fresh lemon juice
  • 1 small clove garlic minced (approx. 2-3g, optional)
  • 1/2 teaspoon 3g salt (or to taste)

Instructions
 

  • 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