Print

Flavorful Chicken Shawarma Bowls Recipe Easy Homemade with Tangy Pickled Turnip and Tahini

chicken shawarma bowls - featured image
Print Recipe

Juicy marinated chicken thighs cooked with warm spices, served over rice with tangy pickled turnip and creamy tahini sauce for a delicious Middle Eastern-inspired bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 large garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup plain yogurt (optional)
  • 1 cup peeled turnips, cut into thin strips
  • 1/2 cup white vinegar
  • 1/2 cup water (for pickling)
  • 1 tbsp sugar
  • 1 tsp salt (for pickling)
  • 1 tbsp beet juice (optional, for color)
  • 1/3 cup tahini paste
  • 2 tbsp fresh lemon juice (for tahini sauce)
  • 1 clove garlic, minced (for tahini sauce)
  • 3–4 tbsp water (to thin tahini sauce)
  • 1/4 tsp salt (for tahini sauce)
  • 2 cups cooked basmati rice or couscous
  • 1/2 cup fresh cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1 small red onion, thinly sliced
  • Olive oil (for drizzling)
  • Sumac or za’atar (optional garnish)

Instructions

  1. In a medium bowl, whisk together minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, olive oil, lemon juice, and yogurt until smooth.
  2. Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, preferably a few hours or overnight.
  3. In a saucepan or jar, mix white vinegar, water, sugar, salt, and beet juice until sugar dissolves.
  4. Add thinly sliced turnip strips to the pickling liquid and let sit at room temperature for at least 1 hour.
  5. Heat a large skillet over medium-high heat. Add marinated chicken thighs without crowding the pan.
  6. Cook chicken about 6-7 minutes per side until internal temperature reaches 165°F and edges are browned and slightly crisp.
  7. Remove chicken from heat and let rest for 5 minutes before slicing into bite-sized pieces.
  8. In a small bowl, whisk tahini paste with lemon juice, minced garlic, and salt. Gradually add water, 1 tablespoon at a time, until sauce is smooth and pourable but creamy.
  9. Divide cooked rice or couscous into serving bowls. Top with sliced chicken, pickled turnip, diced cucumber, cherry tomatoes, red onion, and parsley.
  10. Drizzle bowls generously with tahini sauce and olive oil. Sprinkle sumac or za’atar if desired.

Notes

Marinate chicken thighs for longer if possible for deeper flavor. Use medium-high heat to get a crispy edge without burning. Thinly slice turnips for best pickling results. Tahini sauce may thicken; stir in water before serving. For dairy-free, omit yogurt in marinade. Leftovers keep up to 3 days refrigerated; store components separately to avoid sogginess.

Nutrition

Keywords: chicken shawarma, shawarma bowls, pickled turnip, tahini sauce, Middle Eastern chicken, easy chicken recipe, homemade shawarma

Find it online: https://blipflavor.com/flavorful-chicken-shawarma-bowls-recipe-easy-homemade-with-tangy-pickled-turnip-and-tahini/