Save The smell of cumin and cinnamon hitting hot olive oil still takes me back to my first apartment kitchen, where I discovered that these spices together create something magical. I was trying to recreate a shawarma wrap I'd had at a tiny hole-in-the-wall spot downtown, and though my technique was messy, the flavors were surprisingly close to what I remembered.
Last summer, I started making these bowls for Sunday meal prep, and they completely changed how I thought about salads. My roommate kept stealing them from the fridge, which is when I knew this recipe was a keeper for more than just its convenience.
Ingredients
- Chicken thighs: The extra fat keeps everything juicy and tender, plus they hold onto marinades beautifully
- Ground cumin and coriander: These are the backbone of shawarma flavor, earthy and warm
- Smoked paprika: Adds that subtle smoky depth you usually get from a vertical rotisserie
- Cinnamon and turmeric: Just enough to add warmth and that beautiful golden color
- Mixed salad greens: I like a combo of romaine for crunch and arugula for peppery bites
- Cherry tomatoes and cucumber: Fresh, crisp elements that balance the spiced meat perfectly
- Quick garlic sauce: Greek yogurt makes it creamy and tangy without being heavy
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, minced garlic, and all the spices until you have a fragrant paste. Toss the chicken thighs until every piece is coated, then let them sit while you prep the vegetables.
- Cook the chicken:
- Get your skillet ripping hot over medium-high heat and cook those thighs for 5 to 7 minutes per side. You want a serious char and crispy edges. Let the meat rest for a few minutes before slicing it against the grain.
- Make the garlic sauce:
- Whisk the yogurt with grated garlic, lemon juice, olive oil, and salt until smooth. Add water a splash at a time until it reaches drizzling consistency.
- Assemble the bowls:
- Pile greens into four bowls and arrange tomatoes, cucumber, onion, and parsley on top. Fan the sliced chicken over everything like you are plating at a restaurant.
- Finish and serve:
- Drizzle that garlic sauce generously over the top and serve right away while the chicken is still warm.
Save My friend Sarah came over for lunch last month and took one bite before immediately demanding the recipe. Shes not even a salad person, but she texted me later that night to say she had already made it again for dinner.
Make Ahead Magic
I marinate the chicken the night before and keep the sauce in a separate container. The flavors get even better when they have time to hang out together, and it makes throwing dinner together on a Tuesday feel completely effortless.
Switch It Up
Sometimes I use this same spice blend on roasted cauliflower or chickpeas when I want a vegetarian version. The trick is to get whatever you are cooking nice and caramelized so those spices really bloom.
Perfect Pairings
Warm pita bread on the side is pretty much mandatory in my house. I also love serving this with a side of hummus or roasted potatoes when I want something more substantial.
- Extra lemon wedges on the table let everyone adjust brightness to their taste
- Crushed walnuts or pine nuts add a lovely crunch if you want extra texture
- A sprinkle of sumac over the top brings a tart, citrusy finish that feels authentic
Save Somehow this bowl manages to feel light and satisfying at the same time, which is probably why it has become my go-to for pretty much any meal of the day.
Recipe FAQs
- → What spices are used to flavor the chicken?
The chicken is seasoned with ground cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder, salt, and black pepper for a warm, aromatic flavor.
- → Can the garlic sauce be made dairy-free?
Yes, using a non-dairy yogurt alternative keeps the sauce creamy while maintaining its tangy garlic essence.
- → How long should the chicken marinate?
Marinate the chicken for at least 15 minutes; allowing it to rest for up to 2 hours deepens the flavor considerably.
- → What type of greens are best for this bowl?
A mix of romaine, arugula, and spinach provides a fresh, crisp base that complements the spiced chicken and vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, the main components are naturally gluten-free, but be cautious if serving with pita bread, which contains gluten.
- → Can the chicken be substituted?
Chicken breasts or tofu can be used as alternatives for variations in texture and dietary preferences.