I’m not an expert in Middle Eastern cooking but I am an expert at throwing together a 30-minute chicken dinner that’s loaded with flavors and textures galore. That’s what these chicken shawarma bowls are all about. Fast, easy, delicious! Some of the best and most flavorful chicken I’ve made in ages and the chickpeas are irresistible. Chicken is quickly cooked on a skillet in a mixture of olive oil, cumin, smoked paprika, turmeric, coriander, garlic, and lemon juice. It’s incredibly juicy, tender, moist, and over the top flavorful. We could stop right here and I know you’d be happy. The extra pan juices from the chicken are perfect for simmering the chickpeas. You could skip this step if you’re in an absolute hurry but I love the texture and flavor they develop this way. I couldn’t stop picking at them. I should have made a double batch. Serve the chicken and chickpeas with juicy cucumber and tomatoes, season with fresh parsley, and add the creamy Greek yogurt-based sauce.
Ingredients in This Recipe
To assemble the hearty chicken shawarma salads, you’ll need the following:
Olive oil Chicken breasts Spices (cumin, smoked paprika, turmeric, ground coriander, salt, black pepper) Garlic Lemon juice Chickpeas Tomatoes Cucumber Red onion Fresh parsley Greek yogurt Granulated sugar (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Shawarma Salad Bowls
This is such a quick and easy meal-prep salad recipe!
More Salad Recipes Using Chicken:
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