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5 from 6 votes

Chicken Shawarma Bowls

1000% fully obsessed with these Chicken Shawarma Bowls!! You're gonna want them on the regular dinner rotation from here on out... they are THAT good!
Prep Time1 hr 10 mins
Cook Time10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 6 people
Author: Gaby

Ingredients

For the Chicken

  • 2 lemons juiced
  • ½ cup olive oil
  • 6 cloves garlic peeled, smashed and minced
  • Kosher salt and freshly cracked black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon red-pepper flakes
  • 2 pounds boneless skinless chicken thighs

For the Bowls

  • 3 heads Romaine Lettuce Shredded
  • ½ cup chopped Parsley
  • 1 pint cherry Tomatoes halved
  • 4 Persian Cucumbers diced
  • 1 cup homemade Tzatziki
  • Homemade Toasted Pita Chips

Instructions

  • In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
  • Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
  • Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
  • Transfer the chicken to a large bowl and toss to combine with the parsley, cherry tomatoes and cucumbers.
  • Divide the shredded lettuce amongst 4 bowls and top with a hefty portion of the chicken tomato mixture. Drizzle wtih tzatziki or serve it on the side. Also pita chips on the side.