Easy Chicken Shawarma Bowls

Imagine super flavorful yogurt and spice marinated strips of chicken that get nicely charred, then placed atop a bed of greens and partnered with cool cucumber, sweet grape tomatoes, silky garbanzo beans, hearty grains then all topped with a zingy lemon tahini sauce.

That's my easy and utterly delicious chicken shawarma bowls.

Shawarma is a middle eastern method of cooking meets similar to gyro or pastor meats, where thin strips of protein are stacked and wrapped vertically then turned and roasted and those juices drip down and baste as they roast.  Not something most of do on a regular basis in our kitchens, and certainly not in under 30 minutes on a busy weeknight.

This shortcut gives a similar taste without all that fuss and if you still need an even quicker shortcut, use the old faithful standby; rotisserie chicken.  

Food in bowl form is just fun.  Kids love it.  Adults love it.  Everyone loves to make their own bowl where you can pick and choose specific amount of your favorite  things and bypass those that your tastes don't gravitate towards.  Easy.

I've found this is one of the best things to have when hosting guests.  People just think it's the greatest so pile everything into a bowl.  Absolute perfection.

Let's talk about the yogurt sauce.  It's simply easy and gets its brightness from lemon juice and zest and then the unmistakable allure of sesame paste (tahini).  Mix in some garlic and it is the perfect sauce to top these shawarma bowls.  You might want to double up the sauce.  It's that tasty.

LOVE THE CHAR ON THE CHICKEN

Sumac- sumac is a berry grown in the middle east and was mostly grown in Syria.  The berries are dried and ground and have a wonderful tart, vinegary flavor.  We love them over our eggs in the morning and it's also one of my favorite seasonings to add to my avocado toast.  A heavy sprinkle over these bowls just gives additional flavor.  You can certainly leave the sumac out, but if you see it in your store, buy a jar and try it.  You'll be glad you did.  Tim and I have made sumac fans of quite a few folks.  It was new and strange to us at one point also, and now it's an old friend.

Smoked Paprika - another spice I always keep on hand.  Not nearly as new and trendy as it was 5 or so years ago, but lends a great smoky flavor to whatever you use it in.  I always add it to my chili, but it's a great spice to add to seasoning blends and marinades.  It lends so much great smoky flavor.

THIS IS ALSO FABULOUS WITH A NICE WARM PIECE OF PITA BREAD

Pile these bowls high and dig in.  You're gonna love them.

Iron Skillet for the win

Cool bowls for serving

Sumac is something we use regularly.  A sprinkling on eggs or avocado toast brings them to the next level.

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Chicken Shawarma Bowls with Lemon Tahini Yogurt Sauce
Serves 4


2 skinless, boneless chicken breasts, cut into very thin strips on the bias 
1 cup greek yogurt , divided
1 large lemon, juice and zest, divided
1 tablespoon tahini (sesame paste)
2 teaspoons garlic, finely chopped or grated (divided)
1 teaspoon chopped fresh thyme (optional)
1 teaspoon course sea salt, divided
1 teaspoon cumin 
1/2 teaspoon smoked paprika
1 tablespoon olive oil


In a large shallow dish combine 1/2 cup yogurt, juice and zest of half the lemon, 1 teaspoon garlic, thyme (if using) 1/2 teaspoon sea salt, cumin and paprika.  Mix well and add the sliced chicken and toss to coat.  Let sit for about 20 minutes while you prepare the sauce and veggies.


For the Lemon Tahini Yogurt Sauce, mix the tahini and remaining lemon juice and zest together with a small whisk or fork.  When thoroughly combined add the remaining yogurt, garlic and salt.  If the sauce is too thick, thin out with 1 to 2 tablespoons water.  Set aside.


In a medium skillet, heat the tablespoon of olive oil over medium high heat.  When oil starts to shimmer add the chicken and cook about 5-6 minutes until cooked through and bits chicken are nicely charred.


For the veggies & accompaniments:
5-6 ounce package mixed greens, such as field greens or baby spinach and kale
8 ounce package microwaveable grains such as rice or quinoa blend, prepared according to package directions.
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1/2 English (hothouse) cucumber, cut into thin  matchsticks
1 cup grape tomatoes, cut in half
2 teaspoons ground sumac (optional)

4 pita halves or naan bread, warmed (optional)

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To assemble:
Use 4 large shallow bowls
Evenly divide greens between bowls then equally and artfully arrange even amounts of garbanzo beans, tomatoes, grains, cucumber and chicken in each bowl.  You can also let each person assemble their own bowls.
Drizzle over the Lemon Tahini Yogurt Sauce and sprinkle with sumac if using.

You can also serve with warm pita halves.