Published: January 2025 | Prep Time: 20 minutes | Cook Time: 15 minutes | Serves: 4

Growing up in a Lebanese-American household, the smell of shawarma spices always meant something special was happening in our kitchen. My grandmother would spend hours marinating chicken in a blend of warm spices that filled our entire neighborhood with the most incredible aroma. When I moved to America and started my own family, I knew I needed to recreate those magical bowls – but in a way that worked with my busy American lifestyle and the ingredients I could easily find at any grocery store.

This Lebanese Chicken Shawarma Bowl recipe is my bridge between two worlds. It captures all the authentic flavors of traditional shawarma while being completely achievable in an American kitchen. The best part? You don’t need any special equipment or hard-to-find ingredients. Everything can be found at your local Walmart or grocery store, and the whole dish comes together in just 35 minutes.

Why This Recipe Will Become Your New Favorite

Let me tell you why this Lebanese Chicken Shawarma Bowl has become the most requested recipe in my house:

• Incredibly flavorful: The spice blend creates layers of warm, aromatic flavors
• Quick and easy: Ready in just 35 minutes from start to finish
• Healthy and nutritious: Packed with lean protein and fresh vegetables
• Budget-friendly: Costs less than $12 to feed a family of four
• Customizable: Everyone can build their bowl exactly how they like it
• Meal prep friendly: Components keep well for 3-4 days in the refrigerator

Ingredients You’ll Need

For the Chicken Shawarma:

• 2 lbs boneless, skinless chicken thighs (or breasts), cut into strips
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cardamom (optional, but recommended)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Juice of 1 lemon

For the Tahini Dressing:

• 1/3 cup tahini (found in most American grocery stores)
• 1/4 cup lemon juice
• 2-3 tablespoons warm water
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cumin

For the Bowls:

• 2 cups basmati rice, cooked
• 1 large cucumber, diced
• 2 large tomatoes, diced
• 1/2 red onion, thinly sliced
• 1 cup fresh parsley, chopped
• 1/2 cup pickled turnips (optional, available at Middle Eastern sections)
• Pita bread or naan for serving

Step-by-Step Instructions

Step 1: Prepare the Spice Mix and Marinate the Chicken (10 minutes)

In a large bowl, whisk together all the spices: cumin, paprika, coriander, turmeric, cinnamon, garlic powder, onion powder, cardamom, black pepper, and salt. This is your homemade shawarma spice blend – the secret to authentic flavor!

Add the chicken strips to the bowl and drizzle with olive oil and lemon juice. Toss everything together until the chicken is completely coated with the spice mixture. Let it marinate for at least 10 minutes while you prepare the other components.

Step 2: Make the Tahini Dressing (5 minutes)

In a small bowl, whisk together tahini and lemon juice. The mixture will initially look thick and separated – don’t worry, this is normal! Slowly add warm water, one tablespoon at a time, whisking continuously until you reach a creamy, drizzleable consistency.

Add minced garlic, salt, and cumin. Whisk until smooth. The dressing should coat the back of a spoon but still be pourable. Adjust with more water if needed.

Step 3: Cook the Chicken (12-15 minutes)

Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer (you may need to cook in batches to avoid overcrowding).

Cook for 6-7 minutes without moving the chicken, allowing it to develop a beautiful golden crust. Flip the chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). The chicken should be golden brown and slightly charred on the edges.

Remove from heat and let rest for 2-3 minutes before slicing into bite-sized pieces.

Step 4: Prepare the Fresh Vegetables (10 minutes)

While the chicken cooks, prepare your fresh toppings:

• Dice the cucumber into small, uniform pieces
• Cut tomatoes into small wedges or dice them
• Slice the red onion as thinly as possible (soak in cold water for 5 minutes to reduce sharpness if desired)
• Roughly chop the fresh parsley
• Warm your cooked rice if it has cooled

Step 5: Assemble Your Shawarma Bowls

Start with a generous scoop of warm basmati rice in each bowl. Top with the cooked chicken shawarma, arranging it attractively over one section of the rice.

Add your fresh vegetables in separate sections around the bowl: diced cucumber, tomatoes, sliced red onion, and chopped parsley. This not only looks beautiful but allows everyone to customize their bites.

Drizzle generously with the tahini dressing and serve immediately with warm pita bread on the side.

Expert Tips for Perfect Shawarma Bowls

Spice Blend Secrets:

• Toast your spices: For even deeper flavor, quickly toast the whole spices (cumin seeds, coriander seeds) in a dry pan before grinding
• Make extra spice mix: This blend keeps for 6 months and works wonderfully on lamb, beef, or vegetables
• Don’t skip the cinnamon: It adds warmth without sweetness and is authentic to Lebanese shawarma

Chicken Cooking Tips:

• Use chicken thighs: They stay more tender and flavorful than breasts
• Don’t overcrowd the pan: Cook in batches for proper browning
• Let it rest: Allowing the chicken to rest after cooking keeps it juicy
• Slice against the grain: This ensures tender, easy-to-eat pieces

Tahini Dressing Mastery:

• Use room temperature tahini: Cold tahini doesn’t mix as smoothly
• Add water gradually: This prevents the dressing from seizing up
• Taste and adjust: The balance of tahini, lemon, and garlic should be harmonious
• Make ahead: The dressing actually improves after sitting for 30 minutes

Nutritional Information (Per Serving)

• Calories: 485
• Protein: 42g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 4g
• Sodium: 650mg

This recipe provides an excellent balance of lean protein, complex carbohydrates, and healthy fats, making it a complete and satisfying meal.

Storage and Meal Prep Instructions

Storing Components Separately:

• Cooked chicken: Refrigerate for up to 4 days, reheat gently
• Tahini dressing: Keeps for 1 week, whisk before using
• Fresh vegetables: Store separately, add just before serving
• Rice: Refrigerate for up to 5 days, reheat with a splash of water

Meal Prep Strategy:

Cook a double batch of chicken and spice mix on Sunday. Store the components separately and assemble fresh bowls throughout the week. The cooked chicken reheats beautifully in the microwave or skillet.

Variations and Substitutions

Protein Alternatives:

• Lamb or beef: Use the same spice blend, adjust cooking time
• Vegetarian: Try with cauliflower, chickpeas, or halloumi cheese
• Seafood: This spice blend works wonderfully with shrimp or fish

Dietary Modifications:

• Keto-friendly: Serve over cauliflower rice instead of regular rice
• Gluten-free: Naturally gluten-free, just skip the pita bread
• Dairy-free: This recipe is already dairy-free
• Lower sodium: Reduce salt in spice mix and use low-sodium tahini

Regional Twists:

• Turkish style: Add sumac and Turkish red pepper flakes
• Moroccan influence: Include preserved lemons and olives
• American fusion: Add avocado and corn for a California twist