DinnerMain Course

Chicken Shawarma Bowl

Name: Chicken Shawarma Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: middle_eastern, levantine
Ingredients: 600 g boneless, skinless chicken thigh cut into 1-inch strips; 1 pcs lemon juiced; 2 tbsp olive oil; 4 clove garlic minced; 1.5 tsp cumin ground; 1 tsp coriander ground; 1 tsp paprika smoked; 0.5 tsp turmeric ground; 0.25 tsp cayenne pepper; 0.75 tsp salt; 0.5 tsp black pepper ground; 1 cup couscous; 1.25 cup water; 0.25 cup tahini; 0.5 pcs lemon juiced; 1 clove garlic minced; 2 tbsp water cold; 0.25 tsp salt; 1 pcs cucumber diced; 1 cup cherry tomato halved; 0.5 pcs red onion thinly sliced; 0.25 cup fresh parsley chopped

This chicken shawarma bowl features tender, marinated chicken thighs served over a bed of fluffy couscous with fresh vegetables and a creamy garlic-tahini sauce. It's a flavorful and satisfying meal that brings the taste of the Middle East to your table. The components can be prepared ahead of time for quick assembly.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 686 kcal

Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

600 gboneless, skinless chicken thigh, cut into 1-inch strips

chicken marinade

1 pcslemon, juiced
2 tbspolive oil
4 clovegarlic, minced
1.5 tspcumin, ground
1 tspcoriander, ground
1 tsppaprika, smoked
0.5 tspturmeric, ground
0.25 tspcayenne pepper
0.75 tspsalt
0.5 tspblack pepper, ground

base

1 cupcouscous
1.25 cupwater

tahini sauce

0.25 cuptahini
0.5 pcslemon, juiced
1 clovegarlic, minced
2 tbspwater, cold
0.25 tspsalt

toppings

1 pcscucumber, diced
1 cupcherry tomato, halved
0.5 pcsred onion, thinly sliced
0.25 cupfresh parsley, chopped

Equipment

large bowl · pot · measuring cups · large skillet · knife · cutting board · small bowl · whisk · measuring spoons · grill pan

The method

Step by step

1
Combine the chicken strips in a bowl with the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, salt, and black pepper. Mix well to ensure all chicken is coated.
About 5 min
Cook’s note: For best flavor, marinate the chicken for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
2
While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy. Adjust water as needed to reach desired consistency.
About 5 min
Cook’s note: If the sauce is too thick, add a little more water, one teaspoon at a time, until it's pourable but still rich.
3
Cook the couscous according to package directions. Typically, bring the water to a boil, stir in the couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
About 10 min
Cook’s note: For extra flavor, cook the couscous in vegetable or chicken broth instead of water.
4
Preheat a grill pan or large skillet over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan.
About 3 min
Cook’s note: Overcrowding the pan can steam the chicken instead of searing it, preventing a nice char.
5
Cook the chicken for 3-4 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C).
About 8 min
Cook’s note: Chicken thighs are more forgiving than breasts and will remain juicy even if slightly overcooked.
6
Assemble the bowls: divide the cooked couscous among four serving bowls. Top with the grilled chicken strips, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
About 5 min
7
Drizzle generously with the prepared tahini sauce before serving.

Per serving

Nutrition

74%Score

Calories: 686kcal
Protein: 49.7g
Carbs: 50.5g
Fat: 32.5g
Fibre: 6.8g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken, couscous, and vegetables separately in airtight containers in the refrigerator.

Reheating

Reheat chicken and couscous gently in a microwave or on the stovetop until warmed through. Serve with fresh vegetables.