Pin In the heart of Middle Eastern cuisine lies a treasure of flavors that has been reimagined into this light and refreshing dish. The Light Chicken Shawarma Salad Bowl brings together the aromatic spices of traditional shawarma with the crispness of fresh vegetables, all tied together with a silky lemon tahini drizzle. This dish captures the essence of sunny Mediterranean afternoons while offering a healthier alternative to the classic street food favorite.
Pin The magic of this dish lies in its adaptability and vibrant presentation. Each bowl is a canvas of colors and textures—the golden-spiced chicken nestled among the rainbow of vegetables creates not just a meal, but an experience. The combination of warm spices like cinnamon, cumin, and coriander transport you to bustling Middle Eastern markets, while the fresh vegetables ground the dish in wholesome goodness.
Ingredients
- 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
- Prepare 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.
- Make 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
The key to perfect shawarma flavor is allowing the spices to fully infuse into the chicken. While 15 minutes is the minimum marinating time, letting it sit for a full 2 hours will significantly enhance the flavor profile. For meal prep, you can marinate the chicken overnight and cook it fresh when ready to serve. The tahini sauce can also be made ahead and stored in the refrigerator for up to 5 days - just whisk in a little warm water if it thickens too much.
Varianten und Anpassungen
This versatile dish welcomes many adaptations. For a vegan version, substitute the chicken with grilled tofu or chickpeas tossed in the same spice mixture. If you prefer a heartier meal, add a base of cooked quinoa or brown rice to each bowl. For a lower-carb option, increase the greens and skip the avocado. Those who enjoy heat can add extra cayenne to the chicken marinade or stir a bit of harissa paste into the tahini sauce for a spicier kick.
Serviervorschläge
Serve these vibrant bowls family-style by arranging all components separately on a large platter, allowing everyone to build their own perfect combination. These salad bowls pair wonderfully with warm pita bread on the side for those who aren't avoiding gluten. For beverages, a crisp Sauvignon Blanc complements the zesty flavors beautifully, while sparkling water with lemon provides a refreshing non-alcoholic alternative. Finish the meal with a light dessert like fresh fruit or traditional Middle Eastern baklava for special occasions.
Pin This Light Chicken Shawarma Salad Bowl represents the beautiful evolution of traditional Middle Eastern cuisine into a modern, health-conscious meal without sacrificing the soul of the original flavors. The aromatic spices, crisp vegetables, and creamy tahini come together in perfect harmony, proving that healthy eating can be both satisfying and exciting. Whether prepared for a quick weeknight dinner or a special gathering with friends, these colorful bowls are sure to become a regular favorite in your recipe rotation.
Recipe Q&A
- → How do I marinate the chicken for best flavor?
Combine olive oil with ground cumin, coriander, smoked paprika, turmeric, cinnamon, garlic and onion powders, cayenne, salt, pepper, and lemon juice. Toss chicken slices in this mixture and let marinate for at least 15 minutes or up to 2 hours to deepen flavors.
- → What’s the best way to cook the chicken evenly?
Cook the marinated chicken on medium-high heat in a skillet or grill pan for 5–6 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing to retain juices.
- → How to achieve the perfect consistency for the lemon tahini drizzle?
Whisk tahini with fresh lemon juice, water, olive oil, minced garlic, salt, cumin, and optional honey or maple syrup. Add water gradually until it reaches a smooth, pourable texture.
- → Can I substitute the chicken for a plant-based ingredient?
Yes, you can replace chicken with grilled tofu or chickpeas marinated in the same spice blend for a vegan-friendly version.
- → What sides pair well with this bowl?
Consider serving with cooked quinoa or brown rice for extra heartiness, or enjoy with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing balance.