Save to Pinterest There's something about the aroma of warm spices hitting a hot skillet that instantly transports me to a bustling market in Jerusalem. I created this salad bowl one lazy Sunday afternoon when I wanted the comfort of shawarma without the heaviness, and my kitchen filled with cumin, coriander, and paprika in the most glorious way. The chicken emerged golden and tender, but instead of wrapping it in pita, I scattered it over crisp greens and drizzled everything with silky tahini. My partner took one bite and asked why we hadn't been eating this all along.
I made this for a friend who'd been asking me to help her eat healthier, and watching her expression when that tahini drizzle hit the bowl was worth more than any compliment. She came back three days later asking for the recipe, which felt like the highest form of flattery.
Ingredients
- Boneless, skinless chicken breasts or thighs (450 g): Thighs stay more forgiving during cooking and offer better flavor, though breasts work beautifully if you don't overcook them.
- Olive oil (2 tbsp): This carries the spices into the chicken, so use one you actually enjoy tasting.
- Ground cumin, coriander, smoked paprika, turmeric, cinnamon (1 tsp each or as listed): These are the soul of shawarma—together they create warmth and depth that no single spice can achieve alone.
- Garlic powder, onion powder, cayenne (1/2 tsp or as listed): The cayenne is optional but adds a whisper of heat that makes everything else taste more vivid.
- Salt and black pepper (3/4 tsp and 1/2 tsp): Season generously because the chicken needs enough salt to carry all those spices.
- Lemon juice (1/2 lemon): Fresh lemon brightens the spices and prevents them from feeling one-dimensional.
- Mixed salad greens (120 g): Any combination works, though I prefer arugula or spinach for a slight peppery note that stands up to the warm spices.
- Cucumber, cherry tomatoes, red onion, carrot, red bell pepper (as listed): The vegetables should be vibrant and fresh—they're your textural backbone and provide cooling contrast to the warm chicken.
- Kalamata olives (60 g): Their briny, tart quality cuts through the richness of tahini and adds complexity.
- Avocado (1): Slice it just before assembly so it stays creamy and doesn't brown.
- Tahini (60 g): Quality matters here since it's the dominant flavor in the drizzle—use one that tastes nutty and smooth, not bitter.
- Fresh lemon juice (3 tbsp): This transforms tahini from dense to silky and adds brightness.
- Water, olive oil, garlic, salt, cumin, honey or maple syrup (as listed): Water thins the tahini to the perfect pourable consistency, while honey adds just enough sweetness to balance the lemon's tartness.
Instructions
- Build your spice paste:
- In a medium bowl, whisk together the olive oil and all your spices—cumin, coriander, paprika, turmeric, cinnamon, garlic powder, onion powder, and cayenne—until they form a fragrant paste. Add the lemon juice and stir so every spice is coated and ready to cling to the chicken.
- Coat and marinate the chicken:
- Toss your sliced chicken into the spice paste, making sure every piece gets nestled into that aromatic mixture. Let it sit for at least 15 minutes, though if you have time, giving it an hour or two will reward you with deeper flavor.
- Sear the chicken until golden:
- Heat your skillet or grill pan over medium-high heat until it's genuinely hot—you want a good sizzle when the chicken hits the pan. Cook each side for 5-6 minutes until the edges caramelize and the interior is cooked through, then let everything rest for 5 minutes before slicing.
- Whisk the tahini drizzle:
- In a small bowl, whisk tahini and fresh lemon juice together first—they'll be thick and grainy. Gradually add water while whisking, a tablespoon at a time, until the mixture becomes pourable and creamy, then stir in the olive oil, minced garlic, salt, cumin, and honey if you're using it.
- Assemble the bowls:
- Divide your salad greens among four bowls as your canvas, then arrange the cucumber, tomatoes, onion, carrot, bell pepper, olives, and avocado in a way that makes you happy to eat it. Crown each bowl with warm chicken slices while they're still holding their warmth.
- Finish with the drizzle:
- Pour that silky tahini sauce generously over everything, watching it find its way through the vegetables and chicken. Serve immediately so the warmth of the chicken meets the coolness of the fresh vegetables.
Save to Pinterest This dish has become my answer to the 5pm question of what's for dinner when I want something that feels special but doesn't demand hours of labor. There's something quietly powerful about a bowl that's both nourishing and beautiful sitting in front of you.
The Spice Story Behind Shawarma
Every spice in that blend does something specific—cumin and coriander create the earthy backbone, paprika adds smoke and color, turmeric brings warmth and a subtle earthiness, and cinnamon is the secret that rounds everything into something almost indescribable. When I first made shawarma, I thought cinnamon seemed odd, but that tiny pinch is what transforms a collection of spices into something that tastes complete and alive. The interplay between these flavors is what makes shawarma so addictive and what keeps people trying to recreate it at home.
Why Tahini Is the Drizzle Worth Making
Tahini intimidated me for years until I realized it's just sesame butter that wants to be emulsified with acid and water, like mayonnaise or vinaigrette. Once the lemon juice hits it and you start whisking in water, it transforms from a thick paste into something luxurious and pourable that clings to every vegetable and slice of chicken. The garlic and cumin echo the spices in the chicken, creating a cohesive taste experience rather than the sauce feeling separate.
Making It Your Own
The beauty of this bowl is how adaptable it is to what you have on hand and what you're craving. I've made it with roasted chickpeas when I didn't have chicken, with crispy tofu for friends who eat plant-based, and even with sliced grilled steak when I was feeling carnivorous. The salad foundation stays the same, but the protein and the ratio of vegetables can shift based on the season or what's calling to you.
- Add cooked quinoa or brown rice to make the bowl more substantial and filling.
- For a spicier version, increase the cayenne or add a pinch of harissa to the tahini drizzle.
- If you don't have tahini, a mixture of Greek yogurt and lemon juice works as a lighter alternative, though you'll lose some of that nutty depth.
Save to Pinterest This salad has quietly become one of those meals I reach for when I want to feel like I'm taking care of myself without any of the sacrifice. Every time I make it, someone asks for the recipe.
Common Recipe Questions
- → What makes the chicken shawarma spicing authentic?
The chicken marinade combines traditional Middle Eastern spices: ground cumin and coriander for earthy depth, smoked paprika for subtle smokiness, turmeric for color, plus warm cinnamon and garlic powder. A touch of cayenne adds gentle heat while fresh lemon juice brightens the flavors.
- → Can I prepare the chicken in advance?
Yes, the chicken can be marinated up to 2 hours before cooking for deeper flavor penetration. You can also grill the chicken ahead of time and refrigerate it—simply reheat gently before assembling the bowls, or serve it cold over the salad.
- → How do I get the right consistency for the tahini drizzle?
Whisk tahini with lemon juice first until thick and creamy, then gradually add water while whisking continuously. The sauce will seize initially then smooth out. Add water one tablespoon at a time until you reach a pourable, creamy consistency similar to ranch dressing.
- → What vegetables work best in these bowls?
Crisp vegetables that hold up well are ideal: cucumber, cherry tomatoes, bell pepper, shredded carrot, and red onion provide crunch and color. The avocado adds creaminess while Kalamata olives contribute briny depth. Feel free to add radishes, shredded cabbage, or fresh herbs like parsley and mint.
- → How can I make this vegetarian or vegan?
Replace the chicken with extra-firm tofu slices, chickpeas, or cauliflower florets. Press and marinate tofu using the same spice blend, then grill or bake until golden. For chickpeas, roast them with olive oil and shawarma spices until crispy. The tahini drizzle works beautifully with any of these options.
- → What can I add to make these bowls more filling?
Cooked quinoa, brown rice, or couscous makes an excellent base for added heartiness. Roasted sweet potato cubes, warm pita bread, or falafel also complement the flavors beautifully while turning this into a more substantial meal.