Lebanese Chicken Shawarma Bowl with Tabbouleh Recipe
This Lebanese Chicken Shawarma Bowl with Tabbouleh is a vibrant and flavorful meal featuring marinated grilled chicken seasoned with traditional shawarma spices, served atop a refreshing herbaceous tabbouleh salad with bulgur wheat. Complemented by creamy hummus, crisp cucumber slices, tangy pickled turnips, and warm pita bread, this bowl offers a perfect balance of textures and Middle Eastern flavors, ideal for a wholesome lunch or dinner.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
- Diet: Halal
Ingredients
Scale
For the Chicken Shawarma:
- 2 large chicken breasts
- 2 tablespoons shawarma spice blend (typically including cumin, paprika, turmeric, cinnamon, coriander, and garlic powder)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
For the Tabbouleh:
- 1/2 cup bulgur wheat
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
Additional Ingredients:
- 1/2 cup hummus
- 1 cup cucumber slices
- 1/4 cup pickled turnips
- 2 pieces pita bread, warmed
Instructions
- Marinate the Chicken: In a bowl, combine the chicken breasts with shawarma spice blend, olive oil, lemon juice, and minced garlic. Mix well to coat all surfaces and let it marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
- Prepare the Tabbouleh: Soak the bulgur wheat in cold water for about 15 minutes or until softened, then drain excess water. In a large mixing bowl, combine the softened bulgur with chopped parsley, mint, tomatoes, red onion, fresh lemon juice, and olive oil. Stir thoroughly to mix all ingredients evenly.
- Grill the Chicken: Preheat the grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side or until fully cooked through and slightly charred for added flavor.
- Slice the Chicken: Remove the grilled chicken breasts from heat and let them rest for a few minutes. Then, slice the chicken into thin strips to make assembling the bowl easier and to ensure bite-sized pieces.
- Assemble the Bowl: In serving bowls, start with a base of tabbouleh. Top with sliced chicken shawarma, then add a generous scoop of hummus, cucumber slices, and pickled turnips evenly on top to create a colorful and flavorful bowl.
- Serve: Serve the assembled shawarma bowls alongside warm pita bread to scoop up the ingredients and enjoy the authentic Middle Eastern flavors.
Notes
- For a gluten-free version, substitute bulgur wheat with quinoa or cauliflower rice in the tabbouleh.
- Adjust the shawarma spice blend according to taste preferences—adding more paprika for smokiness or cinnamon for sweetness.
- Allowing the chicken to marinate overnight in the refrigerator enhances flavor even more.
- Grilling can be substituted with stovetop pan-searing if a grill is not available, just ensure the chicken is cooked through and has a nice sear.
- Pickled turnips can be purchased at Middle Eastern markets or made at home for authentic tangy crunch.
Keywords: Lebanese chicken shawarma, tabbouleh bowl, Middle Eastern recipe, grilled chicken shawarma, healthy chicken bowl, Mediterranean diet
