Middle Eastern
Chicken Shawarma Bowls with Garlic Sauce and Pickled Onions
Spice-rubbed chicken thighs marinate in yogurt and lemon, then roast or grill until the edges go deeply browned and a little charred. The bowls finish with rice, pickled onions, cucumbers, tomatoes, and a garlicky tahini sauce for a full takeout-style dinner.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadMeal Prep Friendly
At a Glance
- Time
- 50 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Middle Eastern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Whisk the yogurt, olive oil, 2 tablespoons lemon juice, 3 cloves garlic, cumin, coriander, paprika, cardamom, salt, and black pepper in a bowl. Add the chicken thighs and coat them thoroughly, then marinate for at least 30 minutes or up to overnight for the deepest flavor.
- Roast the chicken at 425 degrees F or grill it over medium-high heat until the edges are browned and the thickest part reaches 165 degrees F. Let the chicken rest for a few minutes before slicing so the juices stay inside.
- Whisk the tahini with the water, remaining 1 tablespoon lemon juice, remaining garlic, and a pinch of salt until it becomes smooth and pourable. Warm the rice, then arrange it in bowls with the cucumber, tomato, pickled onions, and parsley.
- Slice the chicken and pile it over the bowls. Drizzle with the tahini sauce and serve while the rice is hot, the chicken is charred at the edges, and the vegetables are still crisp.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use unsweetened dairy-free yogurt in the marinade to keep it dairy-free. The chicken, rice, vegetables, and tahini sauce are naturally gluten-free; use pita separately if you want it.