Easy Shawarma Chicken Bowls with Lemon Sauce Recipe

Nothing beats the vibrant, mouthwatering flavors of Easy Shawarma Chicken Bowls with Lemon Sauce. This dish brings together succulent marinated chicken thighs packed with warm, earthy spices, crispy golden chickpeas that add a delightful crunch, and a zesty homemade lemon sauce that ties everything together in the most refreshing way. It’s simple enough for a weekday dinner yet impressive enough to serve friends, offering a perfect balance of taste, texture, and color in every delicious bite.

Ingredients You’ll Need

These ingredients are straightforward but essential, each bringing its own magic to the dish—from the fragrant spices in the chicken marinade to the fresh brightness of the parsley and lemon dressing. With a mix of pantry staples and fresh produce, you’ll create a bowl that’s as nourishing as it is bursting with flavor.

• Chickpeas (1 can): Use drained and rinsed chickpeas for crispy, protein-packed bites.
• Wesson Corn Oil (multiple uses): Perfect for roasting chickpeas and cooking chicken, with a neutral flavor.
• Kosher salt (various amounts): Enhances each component by balancing and bringing out natural flavors.
• Black pepper (1/8 tsp and 1/2 tsp): Adds gentle heat and depth to both chickpeas and chicken.
• Paprika (1/4 tsp and 1 tsp): Brings a smoky sweetness to the crispy chickpeas and the shawarma chicken.
• Chicken thighs (1 lb): Juicy and tender, ideal for marinating and grilling.
• Cinnamon, ground (1 tsp total): Gives a subtle warm sweetness essential in shawarma spices.
• Allspice, ground (1/2 tsp): Provides aromatic complexity typical of Middle Eastern cuisine.
• Cumin, ground (1/2 tsp): Adds earthiness and enhances the smoky flavor profile.
• Turmeric, ground (1/2 tsp): Colors the chicken beautifully and adds mild bitterness.
• Garlic powder (1/2 tsp): Offers rich savoriness to the marinade.
• Cardamom, ground (1/2 tsp): Introduces subtle citrusy notes that brighten the spices.
• Lemon zest (1 lemon) and lemon juice (3 tbsp total): Vital for that fresh lemon sauce tang and vibrant salad dressing.
• Cherry tomatoes (1 1/2 cups): Sweet and juicy, perfect for the salad to add freshness.
• Red onion (2 tbsp, diced): Provides a sharp bite and crunchy texture contrast.
• Parsley (3 tbsp, chopped): Brings herbal brightness to the salad and final dish.
• Couscous (1 1/4 cups cooked): Soft base that soaks up all the delicious juices.
• Lemon Chickpea Mayo: Creamy, zesty, and a luscious base layer for the bowls.

How to Make Easy Shawarma Chicken Bowls with Lemon Sauce

Step 1: Prepare Crispy Chickpeas

Start by preheating your oven to 425°F to get it nice and hot for crisping. Toss the drained and rinsed chickpeas in Wesson Corn Oil, salt, pepper, and paprika until they’re evenly coated. Spread them out in a single layer on a baking sheet. Roast for 15 to 20 minutes, stirring once or twice, until they turn beautifully crispy and golden. These little crunchy gems will add an irresistible texture to your bowls.

Step 2: Marinate the Shawarma Chicken

In a large bowl, whisk together all the spices—paprika, kosher salt, cinnamon, allspice, cumin, turmeric, garlic powder, cardamom, black pepper—along with lemon zest, lemon juice, and Wesson Corn Oil. Add the chicken thighs and toss until every piece is generously coated. Marinate for at least 30 minutes, or for best flavor, overnight. This step infuses the chicken with warm, aromatic spices and a refreshing citrus hit that makes it downright irresistible.

Step 3: Cook the Chicken

Heat 2 tablespoons of Wesson Corn Oil in a large skillet over medium heat. Place the marinated chicken thighs in the hot pan, cooking them for about 4 minutes per side until they’re cooked through and reach an internal temperature of 165°F. The pan-searing locks in the juices while giving the exterior a lovely golden crust. Let the chicken rest while you prepare the remaining components.

Step 4: Make the Parsley and Tomato Salad

Combine halved cherry tomatoes, diced red onion, chopped parsley, Wesson Corn Oil, lemon juice, and kosher salt in a bowl. This bright and colorful salad brings a burst of fresh acidity and crunch that complements the warm chicken perfectly, balancing every bite with vivid flavors and textures.

Step 5: Assemble Your Bowls

Finally, it’s time to bring everything together. Swipe two generous dollops of lemon chickpea mayo at the bottom of each bowl, creating a creamy base that adds tangy richness. Divide the cooked couscous evenly, then chop the rested chicken into bite-sized pieces and layer it on top. Scatter the parsley and tomato salad and crispy chickpeas over the bowls for the ultimate flavor and texture harmony. Every spoonful is a celebration of spice, freshness, and creaminess.

How to Serve Easy Shawarma Chicken Bowls with Lemon Sauce

Garnishes

A few simple garnishes can elevate the presentation and taste. Consider sprinkling freshly chopped parsley or a light drizzle of extra lemon juice to brighten each bowl further. A dusting of smoked paprika on top adds a pop of color and smoky aroma.

Side Dishes

Pair this bowl with warm pita bread or a simple cucumber and yogurt salad to cool down the spices. A side of pickled vegetables adds a tangy crunch that works perfectly alongside the rich chicken and creamy sauce.

Creative Ways to Present

For a fun twist, serve the components deconstructed on a platter for a DIY shawarma bowl experience. Guests can build their own perfect bite, choosing how much salad, chicken, and crispy chickpeas they want. Alternatively, use vibrant, shallow bowls to showcase the colorful layers of this Easy Shawarma Chicken Bowls with Lemon Sauce – visually stunning and totally Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Leftover bowls keep well in airtight containers in the refrigerator for up to 3 days. Store the crispy chickpeas separately to maintain their crunch, and keep the lemon chickpea mayo apart until ready to serve to avoid sogginess.

Freezing

The marinated chicken can be frozen before cooking for up to 1 month. Once cooked, the chicken and couscous freeze well in sealed containers for up to 2 months. For best results, freeze components separately and thaw overnight in the fridge.

Reheating

Reheat the chicken and couscous gently in the microwave or in a covered skillet over low heat. Add a splash of water to keep couscous moist. Re-crisp chickpeas in a hot oven for a few minutes before serving to bring back that delightful crunch.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work well if you prefer leaner meat, but be careful not to overcook them as they can dry out. Marinating longer helps keep them juicy.

What can I substitute for Wesson Corn Oil?

Any neutral-flavored oil like vegetable, canola, or grapeseed oil will do the trick. Olive oil is fine for salad dressing but may alter the flavor if used for high-heat cooking.

Is this recipe gluten-free?

To make it gluten-free, substitute the couscous with quinoa, rice, or cauliflower rice. The rest of the ingredients are naturally gluten-free.

How spicy is this dish?

This recipe is mildly spiced with aromatic warmth rather than heat. You can add cayenne pepper or chili flakes to the marinade if you like a kick of spice.

Can I prepare this dish ahead for meal prep?

Definitely! The marinade enhances the chicken when allowed to sit overnight, and assembling bowls with fresh components makes it an excellent, flavorful meal prep option.

Final Thoughts

If you’re craving something fresh, flavorful, and satisfying, give the Easy Shawarma Chicken Bowls with Lemon Sauce a try. It’s a dish that marries simple ingredients with bold spices and fresh accents, perfect for sharing with loved ones or spicing up your weeknight dinners. Once you’ve made it, it’s bound to become a favorite go-to meal that feels special every time.

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