Easy Shawarma Chicken Bowls with Lemon Sauce Recipe
This Easy Shawarma Chicken Bowls recipe combines juicy, spiced chicken thighs marinated with authentic Middle Eastern spices, crispy roasted chickpeas, refreshing parsley and tomato salad, and fluffy couscous all topped with a tangy lemon chickpea mayo. Perfect for a flavorful, healthy, and satisfying meal that’s simple to prepare and packed with vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking, Pan-frying, Mixing
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Crispy Chickpeas
- 1 can chickpeas, drained & rinsed
- 1 tbsp Wesson Corn Oil
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 tsp paprika
Marinated Shawarma Chicken
- 1 lb chicken thighs
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon (additional)
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp Wesson Corn Oil
Parsley and Tomato Salad
- 1 1/2 cups cherry tomatoes, halved
- 2 tbsp red onion, diced
- 3 tbsp parsley, chopped
- 1/2 tsp Wesson Corn Oil
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
Shawarma Chicken Bowls Assembly
- 1 lb marinated shawarma chicken (prepared above)
- 2 tbsp Wesson Corn Oil
- 1 1/4 cups cooked couscous (from 2/3 cup uncooked)
- Lemon chickpea mayo (prepared from crispy chickpeas)
Instructions
- Prepare Crispy Chickpeas: Preheat oven to 425°F. Toss drained chickpeas with 1 tbsp Wesson Corn Oil, kosher salt, black pepper, and paprika until evenly coated. Spread chickpeas in a single layer on a baking sheet. Bake for 15-20 minutes, stirring once halfway, until chickpeas are golden and crispy.
- Marinate Shawarma Chicken: In a large bowl, combine paprika, kosher salt, cinnamon, allspice, cumin, turmeric, garlic powder, cardamom, black pepper, lemon zest, lemon juice, and 2 tbsp Wesson Corn Oil. Add chicken thighs and mix thoroughly to coat. Marinate for 30 minutes to overnight in the refrigerator to allow flavors to develop.
- Cook Shawarma Chicken: Heat 2 tbsp Wesson Corn Oil in a large skillet over medium heat. Add marinated chicken thighs and cook about 4 minutes per side, or until internal temperature reaches 165°F. Remove chicken and let rest for a few minutes before chopping roughly.
- Prepare Parsley and Tomato Salad: In a small bowl, combine halved cherry tomatoes, diced red onion, chopped parsley, 1/2 tsp Wesson Corn Oil, lemon juice, and kosher salt. Toss gently to mix.
- Assemble Shawarma Bowls: Spread two large dollops of lemon chickpea mayo on the bottom of each serving bowl. Divide cooked couscous evenly between bowls. Arrange chopped shawarma chicken on top of couscous. Garnish each bowl with parsley and tomato salad and crispy chickpeas for added texture and zest.
Notes
- Marinate chicken as long as possible for deepest flavor, ideally overnight.
- To make lemon chickpea mayo, blend a portion of crispy chickpeas with lemon juice, garlic, and olive oil until smooth and creamy.
- Couscous can be substituted with quinoa or rice for gluten-free options.
- Adjust spice levels by increasing or reducing ground black pepper and paprika.
- Use skinless chicken thighs for healthier option.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: shawarma chicken, chicken bowls, Middle Eastern recipe, crispy chickpeas, couscous bowls, healthy dinner, lemon sauce, easy shawarma
