, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Low-carb chicken shawarma bowl
Ingredients
- 2 lbs 900 g boneless chicken thighs
- 2 tbsp 2 tbsp olive oil
- 2 tbsp 2 tbsp lemon juice
- 4 4 garlic clove mincedgarlic cloves minced
- 1 tbsp 1 tbsp ground cumin
- 2 tsp 2 tsp paprika powder
- 2 tsp 2 tsp coriander, ground
- 1 tsp 1 tsp turmeric
- ½ tsp ½ tsp ground cinnamon
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 6 oz. (3 cups) 170 g (700 ml) leafy greens
- 6 oz. 170 g cucumber diced
- 6 oz. 170 g cherry tomatoes halved
- 2 tbsp 2 tbsp fresh parsley
- 1 (4 oz.) 1 (110 g) red onion smallred onions small
- 1 tsp 1 tsp yellow mustard seeds or coriander seed
- ¼ cup 60 ml cider vinegar
- ¼ cup 60 ml water
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp erythritol optional
- 1 cup (61⁄3 oz.) 240 ml (180 g) Greek yogurt (4% fat)
- 2 tbsp 2 tbsp tahini (sesame paste)
- 2 tbsp 2 tbsp lemon juice
- 2 2 garlic clove gratedgarlic cloves grated
- 2 tbsp 2 tbsp water
- salt to taste
Instructions
- Combine the chicken thighs with olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and black pepper. Marinate at least 20 minutes.
- Thinly slice the red onion. Heat the apple cider vinegar, water, salt, erythritol (if using), and mustard or coriander seeds until just steaming. Pour the hot brine over the onion and let stand 20 minutes.
- Stir together the Greek yogurt, tahini, lemon juice, grated garlic, and 2-3 tablespoons water until pourable. Season with salt.
- Sear the chicken thighs in a hot skillet 5-7 minutes per side, until the thickest part reaches 165°F (74°C).
- Rest the chicken 5 minutes, then slice.
- Divide the mixed greens, cucumber, cherry tomatoes, and parsley between bowls. Top with the sliced chicken, pickled onions, and tahini garlic yogurt sauce.
Can I make chicken shawarma in the air fryer?
Yes. Air-fry the marinated chicken thighs at 400°F (200°C) for about 15–18 minutes, turning halfway through, until browned and the thickest part reaches 165°F (74°C). Avoid overcrowding the basket and cook in batches if necessary.
Are chicken shawarma bowls good for meal prep?
Yes. Chicken shawarma bowls are a great high-protein meal-prep option. Store the cooked chicken, salad, pickled onions, and tahini yogurt sauce separately in airtight containers. Assemble the bowls just before serving to keep the vegetables fresh.
How long does chicken shawarma keep in the fridge?
Cooked chicken shawarma can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before adding it to the bowls, or enjoy it cold.
Can you freeze chicken shawarma?
Yes. The cooked shawarma chicken freezes well. Let it cool completely, then freeze it in an airtight container for up to 2–3 months. Freeze the chicken separately and prepare the salad and yogurt sauce fresh.
What can I do with leftover pickled onions?
Keep leftover pickled onions refrigerated and use them to add a tangy crunch to salads, lettuce wraps, sandwiches, burgers, or other low-carb bowls.
Can I use chicken breast instead of chicken thighs?
Yes. Boneless, skinless chicken breast can be used instead, but it is leaner and can dry out more easily. Adjust the cooking time according to thickness and cook until the thickest part reaches 165°F (74°C).
