Chicken Shawarma Bowl

Nutrition Information

Ingredients

• 2 lbs Chicken thighs (boneless, skinless, cut into strips)
• 1/2 cup Greek yogurt (plain)
• 3 tbsp Lemon juice
• 5 cloves Garlic (minced)
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp Turmeric
• 1 tsp Coriander (ground)
• 1/2 tsp Cinnamon
• 4 cups Romaine lettuce (chopped)
• 1 Cucumber (diced)
• 2 Tomatoes (diced)
• 1/2 Red onion (thinly sliced)
• for drizzling Tahini sauce

Instructions

1. 1

   In a large bowl, whisk together yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper

2. 2

   Add chicken strips and toss to coat thoroughly

3. 3

   Cover and marinate in refrigerator for at least 2 hours or overnight

4. 4

   When ready to cook, preheat oven to 425°F

5. 5

   Spread marinated chicken on a lined baking sheet in a single layer

6. 6

   Roast for 18-22 minutes, flipping halfway, until chicken is cooked through and edges are slightly crispy

7. 7

   Let chicken rest for 5 minutes, then slice into bite-sized pieces

8. 8

   Assemble bowls: Start with chopped romaine lettuce as base

9. 9

   Top with roasted shawarma chicken

10. 10

    Add diced cucumber, tomatoes, and sliced red onion

11. 11

    Drizzle generously with tahini sauce

12. 12

    Optionally add hummus or pickled turnips

13. 13

    Serve immediately