Print

Easy Shawarma Chicken Bowls with Lemon Sauce Recipe

Easy Shawarma Chicken Bowls with Lemon Sauce Recipe
Print Recipe

★★★★★

5.3 from 5 reviews

A vibrant and flavorful Easy Shawarma Chicken Bowl featuring marinated chicken thighs, crispy spiced chickpeas, a fresh parsley and tomato salad, and a tangy lemon chickpea mayo served over fluffy couscous. This dish balances smoky, savory, and bright citrus flavors for a satisfying and wholesome meal.

Ingredients

Scale

Crispy Chickpeas

  • 1 can chickpeas, drained and 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
  • 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 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

  1. Prepare Crispy Chickpeas: Preheat your oven to 425°F. Toss the drained chickpeas with Wesson Corn Oil, kosher salt, black pepper, and paprika until they are evenly coated. Spread the chickpeas in a single layer on a baking sheet. Bake for 15-20 minutes, stirring at least once halfway through, until the chickpeas become crispy and golden brown. Remove from oven and set aside.
  2. Marinate Shawarma Chicken: In a large bowl, combine paprika, kosher salt, ground cinnamon, allspice, cumin, turmeric, garlic powder, cardamom, ground black pepper, lemon zest, lemon juice, and Wesson Corn Oil. Add chicken thighs and toss until thoroughly coated. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
  3. Cook Shawarma Chicken: Heat 2 tablespoons of Wesson Corn Oil in a large frying pan over medium heat. Add the marinated chicken thighs and cook about 4 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Remove from heat and let the chicken rest briefly. Chop chicken roughly before serving.
  4. Make Parsley and Tomato Salad: In a small bowl, combine halved cherry tomatoes, diced red onion, chopped parsley, Wesson Corn Oil, lemon juice, and kosher salt. Stir gently to mix flavors.
  5. Assemble Shawarma Bowls: In each serving bowl, spread two large dollops of lemon chickpea mayo on the bottom. Divide the cooked couscous evenly between the bowls. Top with the chopped cooked chicken. Garnish with the parsley and tomato salad and scatter crispy chickpeas on top for crunch and added flavor.

Notes

  • You can marinate the chicken up to overnight in the fridge to enhance the flavors.
  • For a spicier version, add a pinch of cayenne pepper to the chicken marinade.
  • Use gluten-free couscous or substitute with quinoa to make the dish gluten-free.
  • Lemon chickpea mayo can be prepared by blending a portion of crispy chickpeas with mayonnaise and lemon juice for extra tanginess.
  • Ensure the chickpeas are spread in a single layer to achieve maximum crispiness when baking.

Nutrition

Keywords: shawarma chicken bowl, crispy chickpeas, lemon sauce, middle eastern chicken, healthy chicken bowl, couscous bowl, easy chicken shawarma

Find it online: https://reemcook.com/easy-shawarma-chicken-bowls-with-lemon-sauce-recipe/