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Easy Shawarma Chicken Bowls with Lemon Sauce

Easy Shawarma Chicken Bowls with Lemon Sauce
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★★★★★

5.3 from 6 reviews

Delicious and easy-to-make Shawarma Chicken Bowls featuring tender spiced chicken thighs, crispy roasted chickpeas, fresh parsley and tomato salad, fluffy couscous, and a tangy lemon chickpea mayo. Perfect for a flavorful, wholesome meal that comes together quickly with vibrant Middle Eastern-inspired flavors.

Ingredients

Scale

Crispy Chickpeas

  • 1 can chickpeas, drained & 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 (additional)
  • 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

  • Marinated and cooked chicken (from above) – approximately 1 lb
  • 2 tbsp Wesson Corn Oil
  • 1 1/4 cups cooked couscous (from 2/3 cup uncooked)
  • Lemon chickpea mayo (prepared from crispy chickpeas – see method)

Instructions

  1. Prepare Crispy Chickpeas: Preheat oven to 425°F. In a bowl, toss the drained and rinsed chickpeas with Wesson Corn Oil, kosher salt, black pepper, and paprika until coated evenly. Spread in a single layer on a cookie sheet and bake for 15-20 minutes, stirring at least once, until golden and crispy. Set aside to cool.
  2. Marinate the Chicken: In a large bowl, combine paprika, kosher salt, ground cinnamon, allspice, cumin, turmeric, garlic powder, cardamom, black pepper, extra cinnamon, lemon zest, lemon juice, and Wesson Corn Oil. Add chicken thighs and mix thoroughly until all pieces are well coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.
  3. Cook Shawarma Chicken: Heat 2 tbsp Wesson Corn Oil in a large frying pan over medium heat. Add marinated chicken thighs and cook about 4 minutes per side until internal temperature reaches 165°F and the chicken is golden brown. Remove from pan and let rest briefly before chopping.
  4. Make Parsley and Tomato Salad: In a small bowl, combine halved cherry tomatoes, diced red onion, chopped parsley, 1/2 tsp Wesson Corn Oil, lemon juice, and kosher salt. Mix gently and set aside.
  5. Assemble Bowls: Spread two large dollops of lemon chickpea mayo on the bottom of each serving bowl. Divide cooked couscous evenly between bowls. Roughly chop cooked chicken thighs and add on top of couscous. Garnish with parsley and tomato salad and crispy chickpeas for added texture and flavor.

Notes

  • You can marinate chicken up to overnight to deepen flavor.
  • Use canned chickpeas for convenience and quick prep.
  • Adjust seasoning and spices to taste, especially salt and paprika.
  • Couscous can be substituted with rice or quinoa if preferred.
  • For a vegetarian version, omit chicken and add extra crispy chickpeas or grilled vegetables.

Nutrition

Keywords: shawarma, chicken bowl, crispy chickpeas, lemon sauce, Middle Eastern, couscous, healthy bowl, easy dinner

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