Chicken Shawarma Bowls Chicken Shawarma Bowls

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Suech and Beck

Enjoy our deconstructed version of a Middle Eastern classic in only 30 minutes! 

  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

  • 1 cup medium bulgur
Lemon Tahini Dressing:
  • 1/2 cup warm water
  • 1/3 cup tahini
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic , minced
  • 3/4 teaspoons salt
Bowls:
  • 400 g boneless skinless chicken thighs
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon olive oil
  • 8 cups mixed baby greens
  • 1/2 cup thinly sliced red onion
  • 8 cocktail tomatoes , cut in wedges
  • 1 cup parsley , chopped
  • pickled turnips, chopped pistachios and/or hot pepper sauce (optional)

Method

Cook bulgur according to package directions; fluff with fork.

Lemon Tahini Dressing: Meanwhile, in bowl, whisk together warm water, tahini, lemon zest, lemon juice, oil, garlic and salt; set aside.

Bowls: Sprinkle chicken with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook chicken, flipping once, until golden and juices run clear when chicken is pierced, 8 to 10 minutes. Transfer to cutting board; slice chicken.

Divide bulgur, chicken, baby greens, red onion, tomatoes and parsley among 4 bowls; drizzle each with 1/2 cup of the Lemon Tahini Dressing. Top with turnips, pistachios and hot sauce (if using).

Test Kitchen Tip: Freshly squeezed lemon juice gives this dressing a bright hit of acidity. 

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 824 mg
  • Sugars 4 g
  • Protein 27 g
  • Calories 452
  • Total fat 23 g
  • Potassium 746 mg
  • Cholesterol 67 mg
  • Saturated fat 4 g
  • Total carbohydrate 39 g
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Chicken Shawarma Bowls

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