Aromatic Lebanese Feast: Chicken Shawarma Bowls with Garlicky Tahini Sauce
Hello, lovely readers! Al here, back with another mouth-watering recipe that’s sure to tantalize your tastebuds. Today, we’re diving into the vibrant flavors of the Middle East with a dish that’s a household favorite in my home: Chicken Shawarma Bowls with a Garlicky Tahini Sauce. Trust me, this one’s going to become a staple in your weeknight dinner rotation.
As a 30-year-old from the UK who loves experimenting with diverse cuisines, I’ve found that Lebanese food is a total game-changer. The blend of spices, the freshness of the veggies, and the creamy tahini sauce—it’s all an explosion of flavor that’s hard to beat.
So, why Chicken Shawarma? Well, for starters, it’s incredibly versatile. Whether you’re serving it with rice, stuffing it into a pita, or just enjoying it on its own, this dish is packed with rich, aromatic spices that make every bite a delight. Plus, the preparation is straightforward and doesn’t require any fancy equipment—perfect for a cozy night in!
Alright, enough chit-chat. Let’s get cooking!
Ingredients:
Method:
And there you have it—an aromatic Lebanese feast right in your kitchen! The chicken comes out juicy and flavorful, the fresh veggies add a delightful crunch, and the garlicky tahini sauce ties everything together beautifully. This recipe is not only delicious but also filled with ingredients that are easy to find and prepare.
So, whether you’re trying to spice up your weeknight dinners or impress guests with a homemade Lebanese dish, these Chicken Shawarma Bowls are your go-to. I hope you enjoy making and eating them as much as I do.
As always, feel free to leave a comment below with your thoughts or any variations you tried. I love hearing from you! Until next time, happy cooking!
Cheers,
Al
Ingredients
Ingredients
For the Chicken Shawarma:
- 500g boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- 4 garlic cloves, minced
- Juice of 1 lemon
For the Garlicky Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1/2 tsp salt
For the Bowls:
- 2 cups cooked basmati rice
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cucumber
- 1 cup chopped tomatoes
- 1 small red onion, thinly sliced
- 1/2 cup pitted olives
- 1/4 cup crumbled feta cheese
- Lemon wedges, for serving
Method
Method
Prepare the Chicken Shawarma:
- In a large bowl, combine 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp ground paprika, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground black pepper, 1 tsp salt, minced garlic, and juice of 1 lemon. Mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
- Preheat your oven to 200°C (400°F).
- Place the marinated chicken thighs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and slightly charred. Internal temperature should reach 75°C (165°F).
- Once cooked, allow the chicken to rest for 5 minutes before slicing into strips.
Prepare the Garlicky Tahini Sauce:
- In a small bowl, whisk together 1/2 cup tahini, 1/4 cup water, 2 tbsp lemon juice, minced garlic, and 1/2 tsp salt until smooth and creamy. If the sauce is too thick, add a bit more water, 1 tsp at a time, until the desired consistency is reached.
Assemble the Bowls:
- Divide the cooked basmati rice equally among 4 serving bowls.
- Top each bowl with a handful of chopped parsley, chopped cucumber, chopped tomatoes, thinly sliced red onion, pitted olives, and crumbled feta cheese.
- Add the sliced chicken shawarma on top of the vegetables.
- Drizzle each bowl with the garlicky tahini sauce.
- Serve with lemon wedges on the side for an extra burst of freshness.
