Save to Pinterest The first time I made shawarma at home, my kitchen smelled like a street market in Jerusalem. I had spent months trying to recreate that incredible spice blend I tasted on a trip years ago. Something about the warmth of cinnamon hitting the smoky paprika just clicked. Now this bowl is my go-to when I want something vibrant and satisfying without feeling heavy.
Last summer my neighbor Sarah dropped by while I was marinating the chicken. She ended up staying for dinner and now requests this weekly. Theres something about how the cool yogurt sauce balances against those warm spices that makes people pause and take notice. My kids who swore they hated salad now request this by name.
Ingredients
- Chicken thighs: Stay juicier than breasts and handle high heat beautifully
- Smoked paprika: The secret ingredient that gives it that authentic depth
- Ground cinnamon: Just a touch creates that distinctive shawarma warmth
- Greek yogurt: Use full fat for the creamiest sauce consistency
- Mixed greens: A sturdy base that holds up to the spiced chicken
Instructions
- Mix the marinade:
- Whisk together the olive oil, lemon juice, minced garlic, and all those gorgeous spices in a large bowl. The mixture should be thick and fragrant.
- Coat the chicken:
- Add the chicken thighs and toss until every piece is evenly coated. Let it sit for at least 15 minutes while you prep the vegetables.
- Cook to perfection:
- Heat your skillet until it is hot and cook the chicken about 7 minutes per side. You want a nice dark brown crust that forms from the spices.
- Whisk the sauce:
- Combine the yogurt, grated garlic, lemon juice, and salt in a small bowl. Thin with water until it drizzles easily off a spoon.
- Build your bowl:
- Pile greens into each bowl and arrange the tomatoes, cucumber, onion, and parsley on top. Slice the chicken against the grain and drape it over everything.
Save to Pinterest My friend Mark who swore he disliked yogurt sauces tried this and went back for thirds. Sometimes the simplest combinations are the most powerful. This bowl has become my answer to busy weeknight dinners that still feel special.
Make It Your Own
I have experimented with different proteins over the years and found that chickpeas work surprisingly well when roasted with the same spice blend. Cauliflower florets become incredible when treated this way too. The key is letting those spices really bloom in some hot oil first.
Storage Solutions
The marinade can be mixed up to two days ahead and stored in the fridge. I often marinate the chicken overnight for even deeper flavor penetration. Just keep the sauce separate until serving time or the texture changes completely.
Perfect Pairings
A side of warm pita bread is traditional but roasted potatoes make an excellent addition too. Sometimes I add pickled red onions for that extra pop of acid. The beauty of this bowl is how it welcomes whatever vegetables are in season.
- Try adding hummus as an extra layer of creaminess
- Fresh mint leaves alongside the parsley adds brightness
- A sprinkle of sumac before serving looks beautiful and tastes authentic
Save to Pinterest Hope this bowl brings some warmth and spice to your table just as it has to mine.
Recipe FAQs
- → Can I prepare this bowl ahead of time?
Yes! You can marinate the chicken up to 2 hours in advance for deeper flavor. Cook the chicken and prepare the garlic sauce ahead, then store separately. Assemble with fresh greens just before serving to prevent wilting.
- → What spices define the shawarma flavor profile?
The signature spices include ground cumin, coriander, smoked paprika, turmeric, and cinnamon. These warm, earthy spices create the authentic Middle Eastern taste. Adjust quantities to your preference for spice level.
- → Is this bowl suitable for dietary restrictions?
Absolutely. It's naturally gluten-free as written and easily becomes dairy-free by substituting non-dairy yogurt in the garlic sauce. You can also swap chicken for tofu for a vegetarian option without changing other components.
- → How do I achieve crispy chicken in a skillet?
Use a large skillet over medium-high heat and ensure the surface is dry before cooking. Don't move the chicken frequently—let it cook 5-7 minutes per side undisturbed. This creates a golden-brown exterior while keeping the inside juicy.
- → Can I make the garlic sauce creamier or thinner?
Easily adjust consistency by adding water gradually until you reach your desired thickness. For creamier sauce, reduce water or add extra yogurt. The sauce should coat the back of a spoon comfortably.
- → What variations work well with this bowl?
Try adding pickled red onions, radishes, or sliced bell peppers for extra flavor and crunch. Serve alongside warm pita bread, or add hummus as an additional topping for extra richness and protein.