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Lebanese Chicken Shawarma Bowl with tabbouleh

Lebanese Chicken Shawarma Bowl with Tabbouleh

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Course
Cuisine Lebanese, Middle Eastern
Servings 4 Bowls

Equipment

  • Mixing bowls For marinating chicken and mixing tabbouleh.
  • Baking sheet or cast iron skillet To cook the chicken; cast iron gives a more authentic char.
  • Blender or food processor For the garlic sauce.
  • Knife and Cutting Board Essential for prep.
  • Large Salad Bowl For tossing and serving the tabbouleh.

Ingredients
  

For the Chicken Shawarma

  • 1 ½ lbs boneless skinless chicken thighs (more flavorful and tender than breast)
  • 3 tablespoons plain full-fat yogurt
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 4 garlic cloves minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon cayenne pepper adjust to heat preference
  • Salt and black pepper to taste

For the Tabbouleh

  • ½ cup fine bulgur wheat
  • 1 cup boiling water
  • 1 large bunch of flat-leaf parsley finely chopped
  • ½ bunch of mint finely chopped
  • 2 ripe tomatoes finely diced
  • ½ English cucumber finely diced
  • 2 scallions thinly sliced
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste

For the Garlic Sauce (Toum-inspired)

  • 4 garlic cloves
  • 1 egg white optional for better emulsification
  • 1 cup neutral oil like grapeseed or sunflower oil
  • Juice of 1 lemon
  • Salt to taste
  • 1 –2 tablespoons ice water as needed for consistency

Bowl Components

  • Cooked rice or couscous 1 cup per bowl
  • Romaine or iceberg lettuce chopped
  • Cherry tomatoes halved
  • Pickled turnips or pickled red onions
  • Thinly sliced red cabbage
  • Hummus optional, for extra creaminess
  • Warm pita bread or lavash on the side

Instructions
 

Marinate the Chicken

  1. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices. Add the chicken thighs, turning to coat well. Cover and marinate for at least 30 minutes, ideally overnight in the fridge. This step is key to infusing that deep, layered shawarma flavor.

Prepare the Tabbouleh

  1. Place bulgur wheat in a bowl and cover with boiling water. Let sit for 10-15 minutes until fluffy and tender. Drain any excess water and fluff with a fork.
  2. Add chopped parsley, mint, tomatoes, cucumber, and scallions. Drizzle with lemon juice and olive oil, then season with salt and pepper. Mix thoroughly. Let it chill in the fridge while everything else comes together.

Make the Garlic Sauce

  1. In a blender or food processor, combine garlic cloves, lemon juice, and egg white (if using). Blend until smooth. With the motor running, slowly drizzle in oil, a few drops at a time at first, then in a thin stream. Add a tablespoon or two of ice water to adjust thickness and mellow the bite. Season with salt. The result? A creamy, punchy shawarma sauce recipe that pairs perfectly with grilled meats and fresh veg.

Cook the Chicken

  1. Remove chicken from marinade and shake off excess. You can either:
  2. Bake at 425°F for 20-25 minutes, flipping halfway.
  3. Pan-fry over medium-high heat in a skillet for about 6-7 minutes per side until golden and cooked through.
  4. Let it rest for 5 minutes, then slice thinly or shred.

Assemble the Bowls

  1. Start with a base of rice, couscous, or even a bed of romaine lettuce for a chicken shawarma salad vibe. Top with sliced chicken, tabbouleh, chopped lettuce, tomatoes, cabbage, and pickled veggies. Add a generous drizzle of garlic sauce shawarma-style, or serve it on the side for dipping.
  2. Warm pita or lavash on the side makes this bowl even more satisfying.