Quick Chicken Shawarma Bowls

I love a good shawarma, but sometimes the thought of marinating chicken for hours can be a drag. That's why I came up with this quick chicken shawarma bowl recipe. It captures all the delicious, aromatic flavors of traditional shawarma with a fraction of the effort, making it perfect for a weeknight dinner. Even if you're new to cooking, you'll find these steps super simple and the results incredibly satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 2 cups cooked rice (basmati or jasmine recommended)
• 1 cup chopped fresh tomatoes
• 1/2 cup chopped cucumber
• 1/4 cup chopped red onion
• 1/4 cup fresh parsley, chopped
• Tahini sauce, for drizzling (store-bought or homemade)

Instructions

1. In a medium bowl, combine the chicken pieces with olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, cayenne pepper (if using), salt, and pepper. Toss well to ensure all chicken pieces are evenly coated. Let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
3. Cook the chicken for 5-7 minutes per side, or until browned and cooked through.
4. While the chicken is cooking, prepare your bowls by dividing the cooked rice among four serving bowls.
5. Top the rice with the cooked chicken shawarma.
6. Arrange the chopped tomatoes, cucumber, red onion, and parsley over the chicken.
7. Drizzle generously with tahini sauce. Serve immediately.