Save The first time I made shawarma at home, my entire kitchen smelled like a Middle Eastern spice market for days. My roommate kept poking her head in, asking if I was secretly running a restaurant. That's when I knew this combination of warm spices and bright garlic had something special going on.
Last summer, I made these bowls for a patio dinner with friends. Everyone was quiet for the first five minutes just eating, then suddenly someone said 'Wait, you made this sauce from scratch?' Now it's the most requested dish whenever we have people over.
Ingredients
- Boneless chicken thighs: These stay so much juicier than breasts, especially when they're soaking up all those spices
- Ground cumin and coriander: The backbone of that classic shawarma flavor profile you recognize immediately
- Smoked paprika: Adds this incredible depth that regular paprika just can't achieve
- Greek yogurt: Creates that creamy, tangy sauce that ties the whole bowl together
- Fresh parsley: Don't skip it, that bright herbiness cuts through all the rich, warm spices perfectly
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, garlic, and all those gorgeous spices in a bowl. Toss the chicken thighs until they're completely coated, then let them hang out for at least 15 minutes. If you have time, let it go longer, but even that short soak makes a huge difference.
- Cook to perfection:
- Get your skillet nice and hot over medium-high heat. Cook the chicken about 5 to 7 minutes per side until you've got gorgeous golden brown char marks and it's cooked through. Let it rest for a few minutes before slicing into thin strips against the grain.
- Whisk up the magic sauce:
- In a small bowl, combine Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water one tablespoon at a time until it's pourable but still thick enough to coat a spoon. Taste and adjust the garlic to your liking.
- Build your bowls:
- Divide those crisp greens among four bowls. Arrange the tomatoes, cucumber, red onion, and parsley in sections on top, then pile the sliced chicken right in the center. Drizzle generously with that garlic sauce and watch everything come together.
Save My daughter started requesting these for her school lunch after trying them at dinner. Now I make double batches of the chicken and sauce every Sunday, and she actually gets excited about eating salad during the week.
Make It Your Own
Sometimes I'll toss in some warm roasted chickpeas for extra protein and crunch. Other times, when I'm feeling indulgent, I'll crumble some feta over the top. The beauty of these bowls is how forgiving they are with whatever you have in your crisper drawer.
The Perfect Marinade
I've learned that the cinnamon and turmeric are the secret ingredients that make people ask 'what's in this?' They add this warmth and subtle earthiness that you can't quite put your finger on but keeps you coming back for bite after bite.
Serving Suggestions
While this is fantastic on its own, warm pita bread on the side takes it over the top for catching all that extra sauce. During colder months, I'll serve the components over warm rice instead of greens for something more comforting.
- Try pickled red onions instead of raw for a bright tangy crunch
- A sprinkle of sumac adds a beautiful lemony finish
- Leftover chicken makes the most incredible wrap the next day
Save There's something deeply satisfying about a meal that looks impressive but comes together in under 40 minutes, especially when it makes your kitchen smell this good.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance for deeper flavor. You can also cook it ahead and reheat gently before serving, or serve it cold for a lighter option.
- → What can I substitute for Greek yogurt?
Use non-dairy yogurt, tahini mixed with lemon juice, or a dairy-free sour cream alternative. Each will give a slightly different flavor while maintaining the creamy sauce texture.
- → How do I know when the chicken is fully cooked?
Cook chicken until the internal temperature reaches 165°F (74°C) with a meat thermometer. It should be well browned on the outside and have no pink inside when sliced.
- → Can I grill instead of pan-frying the chicken?
Absolutely. Preheat your grill to medium-high heat and cook the marinated chicken 5-7 minutes per side. This adds a smoky char that complements the spices beautifully.
- → What proteins work as alternatives?
Boneless chicken breast, turkey, tofu, or chickpeas are excellent swaps. Adjust cooking times accordingly—tofu cooks faster while legumes may need longer marinating for flavor absorption.
- → How should I store leftovers?
Keep cooked chicken and sauce in separate containers in the refrigerator for up to 3 days. Store salad greens separately to prevent sogginess. Assemble fresh bowls as needed.