lebanesechickenlowcarbshawarmastovetopbeginner

Shawarma Bowl

Name: Shawarma Bowl
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: Lebanese
Ingredients: 400 g boneless skinless chicken thighs; 60 g plain Greek yogurt; 3 cloves garlic, finely grated; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp sweet paprika; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 15 ml lemon juice; 15 ml olive oil; 1 tsp fine salt; 1/2 tsp black pepper; 40 g tahini; 1 clove garlic, finely grated; 15 ml lemon juice; 30-45 ml cold water; 1/4 tsp fine salt; 180 g romaine lettuce, chopped; 120 g cucumber, diced; 120 g tomatoes, diced; 40 g red onion, thinly sliced; 10 g fresh parsley, chopped

This shawarma bowl delivers juicy, warmly spiced chicken over crisp romaine with cucumber, tomato, and onion. A creamy tahini-garlic sauce ties everything together, giving you the bold flavor of shawarma in a fresh, low-carb bowl.

30 min

2 servings

489 kcal

Lebanese

Ingredients

Chicken shawarma

400 gboneless skinless chicken thighs
60 gplain Greek yogurt
3 clovesgarlic, finely grated
2 tspground cumin
2 tspground coriander
2 tspsweet paprika
1/2 tspground turmeric
1/4 tspground cinnamon
15 mllemon juice
15 mlolive oil
1 tspfine salt
1/2 tspblack pepper

Tahini-garlic sauce

40 gtahini
1 clovegarlic, finely grated
15 mllemon juice
30-45 mlcold water
1/4 tspfine salt

Salad base

180 gromaine lettuce, chopped
120 gcucumber, diced
120 gtomatoes, diced
40 gred onion, thinly sliced
10 gfresh parsley, chopped

Instructions

1
Slice the boneless skinless chicken thighs into thin strips for faster cooking. In a bowl, mix the plain Greek yogurt, garlic, ground cumin, ground coriander, sweet paprika, ground turmeric, ground cinnamon, lemon juice, olive oil, fine salt, and black pepper. Add the chicken and coat well. Let it stand while you prepare the rest; even a short marinade helps tenderize and season the meat.
2
Make the tahini-garlic sauce: whisk the tahini, garlic, lemon juice, fine salt, and 30 ml cold water in a small bowl. The sauce will seize at first; keep whisking and add more water a little at a time until it becomes smooth and pourable.
3
Prepare the salad base by chopping the romaine lettuce, dicing the cucumber and tomatoes, slicing the red onion, and chopping the parsley. Divide the lettuce between 2 bowls and arrange the cucumber, tomatoes, red onion, and parsley on top.
4
Heat a large frying pan or grill pan over medium-high heat. Add the marinated chicken in a single layer and cook for 4-5 minutes without moving too much so it browns well. Turn and cook for another 4-6 minutes until lightly charred in spots and the thickest pieces reach 74°C. If the pan starts to steam instead of sear, cook in two batches.
5
Let the chicken rest for 2 minutes so the juices settle, then divide it over the prepared bowls. Spoon over the tahini-garlic sauce and serve immediately.

Nutrition per serving

489 kcal

Calories

39g

Protein

12g

Carbs

31g

Fat

Fiber

Notes

•For an even quicker version, use chicken breast cut very thinly, but thighs stay juicier and are more forgiving for beginners.
•If you like a sharper sauce, add a few extra drops of lemon juice; if you prefer it milder, whisk in a little more water.
•A pinch of sumac or extra parsley on top is a great finishing touch if you have it.
•To keep this low-carb, serve as is; for a larger meal, add pickles or grilled vegetables rather than rice or bread.

Background

Shawarma is a beloved Levantine preparation traditionally made by roasting seasoned meat on a vertical spit, then shaving it into sandwiches or platters. Home cooks across Lebanon often adapt the same spice profile for stovetop or oven cooking, pairing it with crisp vegetables, garlic sauce, or tahini for a lighter bowl-style meal.

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