These easy and healthy chicken shawarma bowls pack in all the flavors of your favorite takeout chicken shawarma plate. Drizzle with homemade lemon garlic tahini sauce and enjoy!
2lbsboneless chicken breasts or thighscut into thin strips
1onionsliced thin
½cupolive oil
3clovesminced garlic
Juice from 1 lemon
1tspsalt
2tspcumin
1.5tspturmeric
1.5tsppaprika
1tspcoriander
½tspcrushed red pepper
½tspground cloves
½tspcinnamon
Lemon Garlic Tahini Sauce
½cuptahini paste
2tbsplemon juice
1clove minced garlic
¼cup water
½tspsalt
Instructions
Add the chicken strips and sliced onion to a large resealable plastic bag or shallow baking dish.
Combine the olive oil, garlic, lemon juice, and spices in a bowl and whisk. Pour the marinade over the chicken and onions and toss to coat. Let the chicken marinate in the fridge for a minimum of 30 minutes. Overnight is ideal!
Preheat your oven to 425 and line a baking sheet with parchment paper or foil. Dump the chicken and onions (along with any marinade) onto the baking sheet and spread out in an even layer. You don't want any pieces of chicken overlapping so they cook evenly!
Bake for 25-30 minutes.
While the chicken is baking, prepare the lemon garlic tahini sauce. Combine all of the ingredients in a bowl and mix using a hand-held immersion blender. Alternatively, you can blend them up in a regular blender or pulse in a food processor until smooth. Add water if needed to get it to your desired consistency!
Serve the cooked chicken in bowls with greens, cauliflower rice, diced cucumber, and tomato with a scoop of my Whole30 tzatziki sauce & a drizzle of the tahini sauce. Enjoy!
Notes
See notes above for freezing instructions and answers to other FAQs!