1. Can I use chicken thighs instead of chicken breasts?

Yes. Chicken thighs are a popular choice for shawarma because they stay juicy and tender during cooking. Both chicken breasts and thighs work well in this recipe.

2. Is there a vegan alternative to shawarma?

ou can use portobello mushrooms instead of chicken, feel free to mix the same ingredients and follow the same instructions but there is no need to marinate the mushrooms.

3. What is sumac, and why is it used in shawarma bowls?

Sumac is a Middle Eastern spice with a tangy, lemon-like flavor. It is commonly sprinkled on red onions and salads to add brightness and authentic shawarma flavor.

Chicken Shawarma Salad

Name: Chicken Shawarma Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Palestinian/Middle Eastern
Ingredients: 2 boneless breast chicken thinly cut; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ginger powder; ¼ teaspoon cinnamon powder; ¼ teaspoon clove powder; ½ teaspoon black pepper; ½ teaspoon sea salt; ¼ cup olive oil; ¼ cup lemon juice; ¼ cup plain yogurt; 2-3 cups pre-washed baby arugula; 1 cup thinly chopped red cabbage; 1-2 small persian cucumbers sliced; 4 ounces cherry tomatoes cut into half; 4 ounces thinly sliced red onions; ½ teaspoon sumac spice; ¼ tahini dressing; ¼ cup tahini paste (sesame oil); 3-4 tablespoons of water; 1-2 tablespoons of fresh lemon juice; ¼ teaspoon salt

Description

This Chicken Shawarma Bowl is a delicious low-carb alternative to the traditional shawarma wrap. Packed with authentic Middle Eastern flavors, fresh vegetables, and juicy marinated chicken.

Ingredients

For Chicken

2 boneless breast chicken thinly cut
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup plain yogurt

For Salad

2-3 cups pre-washed baby arugula
1 cup thinly chopped red cabbage
1-2 small persian cucumbers sliced
4 ounces cherry tomatoes cut into half
4 ounces thinly sliced red onions
1/2 teaspoon sumac spice
1/4 tahini dressing

For Tahini Dressing

1/4 cup tahini paste (sesame oil)
3-4 tablespoons of water
1-2 tablespoons of fresh lemon juice
1/4 teaspoon salt

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Instructions

Place spices, yogurt, lemon and olive oil together in a bowl and mix well together.
Cut breast chicken into thin slices and add to the mixture, integrate everything well together, and let it marinate for 2-4 hours or overnight.
Heat skillet on medium-high and place chicken.
Grill chicken on both sides until it's fully cooked.
Once grilled slice chicken into thinly sliced pieces, similar to shaved shawarma.
To serve, on the top of arugula,red cabbage, sliced cucumbers and cherry tomatoes, sliced onions mixed with sumac.
Drizzle with tahini or shawarma sauce.

Tahini Dressing Instructions

In a small bowl gradually add water over the tahini paste and stir together.
With a small utility whisk or a spoon mix tahini and water together.
When you start mixing water with tahini paste the mixture will harden, gradually add more water as needed.
Keep mixing aiming for a smoother mixture. Then add lemon, and salt (adjust to taste).
Give it another mix combining everything together.

Notes

If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
If you prefer to bake chicken you can use a baking sheet instead of grilling skillet.
Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
No need to grease your pan or skillet since the chicken has olive oil in the marinade.
You can use a cooking thermometer to make sure the chicken is fully cooked.