Chicken Shawarma Bowls
These homemade chicken shawarma bowls are made with shawarma-spiced chicken thighs and a flavorful arugula salad in a sumac dressing. Serve with hummus, tahini, or baba ganoush!
Servings: 6
Ingredients
For the Chicken Shawarma
- 3/4 tbsp ground cumin
- 3/4 tbsp turmeric powder
- 3/4 tbsp ground coriander
- 3/4 tbsp garlic powder
- 3/4 tbsp paprika
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper, more if you prefer
- salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup extra virgin olive oil, Private Reserve Greek EVOO
For the Salad
- 8 oz baby arugula
- 2 to 3 Roma tomatoes, diced
- 1 English cucumber, diced
- 1/4 red onion, thinly sliced
- 1 lemon, juiced
- extra virgin olive oil Private Reserve or Early Harvest Greek EVOO
- 1 garlic clove, minced
- salt and pepper
- 1/2 teaspoon sumac
To Serve
- A side of hummus tzatziki, tahini, or baba ganoush
Instructions
- Prepare the spice mix: In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Dry the slice the chicken: Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Season the chicken: Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)
- Prepare the salad: Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl make the dressing combine lemon juice, olive oil, garlic, salt, pepper and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.
- Cook the chicken: Put a little bit of extra virgin olive oil in a large cast iron skillet set over medium heat. Once the oil begins to shimmer, add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)
- Assemble: When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki or tahini. Add warm pita wedges if needed. Enjoy!
Video
Notes
- Leftovers? Let leftover cooked chicken shawarma cool fully. Store in tight-lid glass containers in the fridge for 3 to 4 days.
- Visit Our Online shop to browse all-natural and organic spices and quality extra virgin olive oils to make this recipe!
Nutrition
Calories: 340.9kcal | Carbohydrates: 12.3g | Protein: 31.8g | Fat: 19.2g | Saturated Fat: 3.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11.2g | Trans Fat: 0.03g | Cholesterol: 143.1mg | Sodium: 345.6mg | Potassium: 796.8mg | Fiber: 3.5g | Sugar: 4.2g | Vitamin A: 1676.3IU | Vitamin C: 31.4mg | Calcium: 117mg | Iron: 3.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
