Shredded Chicken Shawarma Bowl
A Middle Eastern grain bowl with shredded marinated chicken, warm spices, and swappable bases and vegetables. Assembled cold or warm with tahini sauce and fresh toppings.
Ingredients
Method
Cut chicken breast into thin strips, about 1/4 inch thick.
In a large bowl, combine shawarma spice blend, 2 tbsp olive oil, 3 tbsp lemon juice, and 4 minced garlic cloves.
Add chicken strips to marinade, toss to coat evenly, and let sit for 15 minutes at room temperature.
Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Working in batches, cook chicken strips 2–3 minutes per side until cooked through and lightly browned. Transfer to a plate and set aside.
In a small bowl, whisk together tahini, 2 tbsp lemon juice, 2 minced garlic cloves, and 3 tbsp water until smooth and pourable. Season with salt and pepper.
While chicken cooks, prepare cucumber, red onion, tomato, and parsley. Keep separate until assembly.
Divide cooked rice or grain base evenly among serving bowls.
Top each bowl with warm shredded chicken, then arrange cucumber, red onion, tomato, and parsley around the bowl.
Drizzle tahini-lemon sauce generously over the bowl and garnish with pomegranate seeds.
Serve warm or at room temperature. Toss gently before eating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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