Chicken Shawarma Grain Bowl Recipe

Chicken Shawarma Grain Bowl brings the beloved Middle Eastern street food to a wholesome grain bowl format. Chicken thighs marinated in aromatic spices like cumin, turmeric, and cinnamon are pan-seared until golden and served over farro with a bright cucumber-tomato salad and creamy garlic tahini sauce. Each bowl delivers 62g of protein and is completely dairy-free while packed with flavors from the Levant region. It is one of the most popular grain bowl meals for good reason.

Ingredients

Shawarma Chicken

• 500g boneless chicken thighs
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste

Garlic Tahini Sauce

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 3-4 tbsp cold water
• Pinch of salt

Bowl

• 2 cups cooked farro or bulgur wheat (sub brown rice for gluten-free)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. Make the shawarma marinade: mix garlic, olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper in a bowl.
2. Toss chicken thighs in the marinade until completely coated. Marinate for at least 30 minutes (or up to overnight in the fridge).
3. Make garlic tahini sauce: whisk tahini, lemon juice, garlic, and salt. Add cold water 1 tablespoon at a time, whisking until smooth and drizzleable.
4. Make the salad: toss cherry tomatoes, cucumber, red onion, and parsley with olive oil and lemon juice. Season with salt and pepper.
5. Heat a cast iron or heavy skillet over medium-high heat. Add a thin film of oil.
6. Cook marinated chicken thighs for 5-6 minutes per side until deep golden brown and internal temperature reaches 74C (165F).
7. Rest chicken for 5 minutes, then slice thinly.
8. Divide cooked farro between bowls. Top with sliced shawarma chicken.
9. Add the cucumber-tomato salad alongside.
10. Drizzle generously with garlic tahini sauce.

Tips & Variations

• The longer the chicken marinates, the more deeply flavored it will be. Overnight is ideal. If short on time, even 15 minutes produces a noticeably more flavorful result.
• Add a teaspoon of allspice and a pinch of ground cardamom to the marinade for a more complex, authentic Middle Eastern spice profile.
• For a gluten-free version, substitute farro with brown rice, cauliflower rice, or quinoa.
• Leftover chicken keeps well for 4 days and is excellent in wraps, over salads, or in pita bread with pickles and hot sauce.
• Fried pickled peppers or pickled turnips are traditional Middle Eastern additions that add a wonderful tangy crunch.

Nutrition Breakdown

Calories: 804 kcal

Protein: 62.3g

Fat: 39.4g

Carbs: 69.4g

Fiber: 13.2g

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