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Chicken Shawarma Protein Bowls

Juicy, spice-packed chicken shawarma served over rice or greens with fresh toppings and creamy tahini sauce. This method focuses on high-heat searing for a golden crust and bold, balanced flavor in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken breast cut into strips
  • 1/2 cup Greek yogurt plain, full-fat
  • 3 tbsp lemon juice fresh
  • 4 cloves garlic minced
  • 1 tsp cumin seeds toasted and ground
  • 1/2 tsp coriander seeds toasted and ground
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 3 tbsp olive oil divided
Bowl Components
  • 4 cups cooked rice or greens
  • 1 cucumber diced
  • 2 tomatoes diced
  • 1/2 red onion sliced
  • fresh parsley
Tahini Sauce
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 2-3 tbsp water to thin

Equipment

  • Large Skillet
  • Mixing Bowl

Method
 

  1. Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them.
  2. Mix yogurt, lemon juice, garlic, half the spices, paprika, cayenne, salt, and olive oil to create the marinade.
  3. Add chicken to the marinade and let sit for 30 minutes.
  4. Remove chicken and pat dry thoroughly with paper towels.
  5. Heat a skillet with oil until very hot. Sear chicken without moving for 3-4 minutes until golden.
  6. Flip and cook another 2-3 minutes until fully cooked (165°F internal temperature).
  7. Mix tahini sauce ingredients until smooth and pourable.
  8. Assemble bowls with rice or greens, chicken, fresh vegetables, and drizzle with tahini sauce. Garnish with parsley and lemon.

Notes

For best results, do not skip drying the chicken before searing. This ensures a crispy, caramelized crust. You can swap chicken breast for thighs for extra flavor.