Pin It Transport yourself to the vibrant streets of the Middle East with these Light Chicken Shawarma Salad Bowls. This dish captures all the aromatic spices and bold flavors of traditional shawarma but transforms them into a fresh, nourishing meal that's perfect for busy weeknights or meal prep. The tender, spice-infused chicken pairs beautifully with crisp, colorful vegetables, while the creamy lemon tahini drizzle brings everything together with its rich, nutty flavor profile.
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In the bustling markets of Jerusalem and Beirut, the irresistible aroma of shawarma spices fills the air as meat slowly roasts on vertical spits. This lighter, home-friendly version captures that magic in a bowl, making it accessible for everyday enjoyment without specialized equipment. The marinade is the secret here—allowing even a short rest time to infuse the chicken with a complex blend of warming spices.
Ingredients
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- For the Chicken Shawarma: 450 g (1 lb) boneless, skinless chicken breasts or thighs, sliced • 2 tbsp olive oil • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp smoked paprika • 1/2 tsp ground turmeric • 1/2 tsp ground cinnamon • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/4 tsp cayenne pepper (optional) • 3/4 tsp salt • 1/2 tsp black pepper • Juice of 1/2 lemon
- For the Salad Bowls: 120 g (4 cups) mixed salad greens • 1 medium cucumber, diced • 200 g (1 cup) cherry tomatoes, halved • 1 small red onion, thinly sliced • 1 large carrot, shredded • 1 small red bell pepper, sliced • 60 g (1/4 cup) pitted Kalamata olives, halved • 1 avocado, sliced
- For the Lemon Tahini Drizzle: 60 g (1/4 cup) tahini • 3 tbsp fresh lemon juice • 2 tbsp water (plus more as needed) • 1 tbsp olive oil • 1 small garlic clove, minced • 1/2 tsp salt • 1/4 tsp ground cumin • 1 tsp honey or maple syrup (optional)
Instructions
- Marinate the chicken
- In a medium bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne, salt, pepper, and lemon juice. Add chicken slices and toss to coat. Marinate for at least 15 minutes (up to 2 hours for more flavor).
- Cook the chicken
- Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until golden and cooked through. Remove from heat and let rest for 5 minutes, then slice if needed.
- Prepare the tahini sauce
- In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, cumin, and honey or maple syrup (if using). Adjust water to reach a creamy, pourable consistency.
- Assemble the bowls
- Divide salad greens among four bowls. Arrange cucumber, cherry tomatoes, red onion, carrot, bell pepper, olives, and avocado on top.
- Finish and serve
- Top each bowl with warm chicken shawarma slices. Drizzle generously with lemon tahini sauce. Serve immediately, with extra lemon wedges if desired.
Zusatztipps für die Zubereitung
Das Geheimnis für besonders zartes Hühnchen liegt in der Marinade. Falls Zeit vorhanden ist, lassen Sie das Fleisch ruhig 2 Stunden oder sogar über Nacht im Kühlschrank durchziehen. Achten Sie beim Anbraten darauf, die Pfanne nicht zu überfüllen, damit das Fleisch schön bräunt statt zu dünsten. Die Tahini-Sauce kann im Voraus zubereitet und bis zu 5 Tage im Kühlschrank aufbewahrt werden – fügen Sie bei Bedarf etwas Wasser hinzu, um sie wieder cremig zu machen.
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Varianten und Anpassungen
Dieses Rezept ist wunderbar anpassungsfähig. Für eine vegane Version können Sie das Hühnchen durch gebratenen Tofu oder geröstete Kichererbsen ersetzen. Fügen Sie gekochte Quinoa oder braunen Reis hinzu, um die Mahlzeit gehaltvoller zu gestalten. Wenn Sie es schärfer mögen, verdoppeln Sie die Menge an Cayennepfeffer oder geben Sie frisch gehackte Jalapeños hinzu. Für eine kohlenhydratärmere Option können Sie die Menge an Gemüse erhöhen und auf süße Zusätze in der Tahini-Sauce verzichten.
Serviervorschläge
Servieren Sie diese Shawarma-Bowls direkt nach dem Zusammenstellen, wenn das Hühnchen noch warm ist und einen schönen Kontrast zu den kühlen, knackigen Salatzutaten bildet. Eine Scheibe Zitrone am Rand des Tellers ermöglicht es jedem Gast, zusätzliche Frische nach Belieben hinzuzufügen. Als Beilage passen geröstetes Pitabrot oder selbstgemachte Za'atar-Cracker hervorragend. Zum Trinken empfiehlt sich ein kühler Sauvignon Blanc oder für alkoholfreie Alternativen Sprudelwasser mit Zitrone und frischer Minze.
Pin It This light and vibrant chicken shawarma salad brings the exotic flavors of Middle Eastern street food into your home in a healthful, satisfying way. While traditional shawarma might be a treat reserved for special occasions, this deconstructed bowl version can become a regular part of your meal rotation. With its perfect balance of protein, healthy fats, and fresh vegetables, it nourishes the body while delighting the palate—proving that healthy eating never has to be boring.
Recipe Questions & Answers
- → What spices are used for the chicken?
The chicken is seasoned with cumin, coriander, smoked paprika, turmeric, cinnamon, garlic and onion powders, cayenne pepper, salt, black pepper, and a touch of lemon juice.
- → How is the lemon tahini drizzle made?
The drizzle combines tahini, fresh lemon juice, olive oil, minced garlic, ground cumin, salt, water to adjust consistency, and optional honey or maple syrup for sweetness.
- → Can this dish accommodate dietary restrictions?
Yes, it’s gluten-free and dairy-free. For a vegan version, grilled tofu or chickpeas can replace the chicken.
- → What fresh vegetables are included in the salad bowls?
The bowls include mixed salad greens, cucumber, cherry tomatoes, red onion, carrot, red bell pepper, Kalamata olives, and avocado slices.
- → How long does it take to prepare and cook?
Total preparation and cooking time is about 35 minutes, including marinating the chicken for 15 minutes.
