Delicious Chicken Shawarma Bowl Recipe

  • Author: Michelle - Powered by Mom
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 2 Bowls 1x
  • Category: meal


A healthy but yummy meal that you can get ready ahead of time.



For the Shawarma Chicken

  • 2 boneless/skinless chicken breasts
  • 1 garlic clove, minced
  • 2 TBSP olive oil, divided
  • Juice of 1/2 a lemon
  • 1 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • Cracked black pepper

For the Veggies

  • Or use what veggies you like
  • 1/2 red bell pepper, diced
  • 1/2 English cucumber, quartered and sliced
  • 1 cup grape tomatoes, halved
  • Red Onion (optional)
  • 2 TBSP fresh chopped parsley
  • 1 TBSP lemon juice
  • 1 TBSP red wine vinegar
  • 2 TBSP olive oil
  • Kosher salt, to taste
  • Cracked black pepper, to taste

For the Sauce

  • 1/3 cup tahini
  • 1 garlic clove
  • 1 TBSP lemon juice
  • 2 TBSP warm water
  • Pinch sea salt
  • Pinch black pepper

For the Bowls

  • 2 cups cooked quinoa, hot or cold – I like the quinoa cold in the bowl but for rice I like it warm
  • 1 Naan flatbread, toasted or warmed


  1. Pat chicken dry with paper towel, then place between two sheets of saran wrap. Using a meat mallet or heavy pan, pound to 1⁄4-inch thickness.
  2. In a large shallow bowl or resealable plastic bag, combine cumin, paprika, turmeric, and cayenne pepper with lemon juice, minced garlic, and 1 TBSP olive oil. Add chicken and coat with the spices. Set aside to marinate at room temperature for at least 10 minutes.
  3. While the chicken marinates, toss together the red onion, bell pepper, cucumber, tomatoes, and parsley. Whisk together the lemon juice, red wine vinegar, olive oil, salt and pepper and add it to the veggies. Toss to coat and set aside.
  4. Remove chicken from the marinade and season both sides with a sprinkle of salt and black pepper as desired. Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. When oil is shimmering, add chicken and cook until chicken is cooked through (165 degrees), around 3-4 minutes per side. Transfer chicken to a plate and allow to rest for a couple minutes.
  5. For the sauce, whisk together the tahini, garlic, lemon juice, warm water, salt and pepper. Adjust seasoning as desired.
  6. To prep the bowls, divide the quinoa between two bowls, then add the marinated veggies and top with the chicken. Drizzle with the tahini sauce and serve alongside warm naan bread.


Remember you can change the veggies to whatever suits you.


  • Serving Size: 2
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