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Flavorful Grilled Chicken Shawarma Bowls with Creamy Tahini

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A quick and easy grilled chicken shawarma bowl recipe featuring a bold blend of Middle Eastern spices and a creamy homemade tahini sauce, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper (optional)
  • Juice of 1 lemon (about 2 tbsp)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup tahini paste
  • 1/4 cup warm water
  • 2 tbsp lemon juice
  • 1 clove garlic, minced or grated
  • 1/2 tsp ground cumin
  • Salt, to taste
  • Optional: a drizzle of olive oil or a pinch of smoked paprika for garnish
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • Fresh parsley or cilantro, chopped (for garnish)
  • Optional: pickled turnips or olives

Instructions

  1. Marinate the Chicken – In a mixing bowl, combine olive oil, minced garlic, cumin, smoked paprika, turmeric, cinnamon, coriander, cayenne (if using), lemon juice, salt, and pepper. Whisk until blended. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  2. Prepare the Tahini Sauce – In a small bowl, whisk tahini paste with warm water, lemon juice, garlic, cumin, and salt. The sauce will thicken at first but keep whisking until smooth and creamy. Adjust water for desired consistency — it should be pourable but rich. Taste and tweak salt or lemon juice as needed.
  3. Prep the Veggies and Grain – While chicken marinates, cook rice or quinoa according to package instructions. Chop cherry tomatoes, cucumber, red onion, and herbs. Set aside for assembly.
  4. Grill the Chicken – Preheat your grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking. Place chicken on the grill, cooking about 4-6 minutes per side depending on thickness. Aim for a nice char with internal temperature reaching 165°F (74°C). Avoid flipping too often to keep grill marks pronounced.
  5. Rest the Chicken – Let the grilled chicken rest for 5 minutes before slicing to lock in juices and keep the meat tender.
  6. Assemble the Bowls – Layer cooked rice or quinoa as the base, top with sliced grilled chicken, fresh veggies, and a generous drizzle of creamy tahini sauce. Garnish with parsley or cilantro and a pinch of smoked paprika if desired.

Notes

Marinate chicken for at least 30 minutes or up to 24 hours for best flavor. Use warm water slowly when mixing tahini sauce to avoid graininess. Rest chicken after grilling to keep it juicy. Use tongs gently and flip chicken only once or twice. Adjust cayenne pepper for desired spice level.

Nutrition

Keywords: grilled chicken shawarma, tahini sauce, Middle Eastern spices, easy dinner, healthy bowls, quick recipe, chicken bowls

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