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Flavorful Chicken Shawarma Bowl Recipe Easy Homemade Creamy Garlic Toum

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A quick and satisfying chicken shawarma bowl featuring juicy spiced chicken thighs, fresh veggies, and a creamy homemade garlic toum sauce. Perfect for busy nights and casual gatherings with a Mediterranean twist.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 4–5 large garlic cloves, peeled
  • 1 cup vegetable oil or light olive oil (240 ml)
  • 2 tablespoons ice water
  • 1 teaspoon salt (for toum)
  • 2 cups cooked rice or quinoa (about 400 g)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • Pickled turnips or pickled cucumbers (optional)

Instructions

  1. Marinate the chicken: In a medium bowl, combine olive oil, ground cumin, coriander, smoked paprika, turmeric, cayenne (if using), garlic powder, salt, pepper, and lemon juice. Add chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes, or up to 2 hours in the fridge for deeper flavor.
  2. Make the garlic toum: In a food processor, pulse garlic cloves with salt until finely minced. With the processor running, slowly drizzle in the oil in a thin, steady stream. Alternate with a couple tablespoons of ice water and lemon juice to help emulsify. Continue until the sauce thickens and becomes creamy (about 5-7 minutes total). Taste and adjust salt or lemon juice as needed.
  3. Cook the chicken: Heat a skillet over medium-high heat. Once hot, add marinated chicken pieces in a single layer (work in batches if needed). Cook for 4-5 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest for 5 minutes, then slice into bite-sized strips.
  4. Prepare the bowl: Warm your rice or quinoa and divide into serving bowls. Arrange the sliced chicken on top. Add diced cucumber, cherry tomatoes, red onion, parsley, and pickled turnips or cucumbers around the chicken for a colorful, fresh presentation.
  5. Drizzle with garlic toum: Spoon generous dollops of the creamy garlic toum over the chicken and veggies. You can also serve extra on the side for dipping.
  6. Final touches: Squeeze a little extra lemon juice over the bowl if you like, and sprinkle with a pinch of sumac or crushed red pepper flakes for an extra zing.

Notes

When making the toum, add oil very slowly to avoid breaking the sauce. If the sauce separates, add a bit more ice water and pulse gently until it comes back together. Do not overcrowd the pan when cooking chicken to ensure a good sear. Let chicken rest after cooking to keep it juicy. The recipe is flexible for protein and grain swaps and can be adjusted for spice levels.

Nutrition

Keywords: chicken shawarma, garlic toum, shawarma bowl, Mediterranean chicken, creamy garlic sauce, quick dinner, easy chicken recipe, homemade toum, healthy shawarma bowl

Find it online: https://prismtaste.com/flavorful-chicken-shawarma-bowl-recipe-easy-homemade-creamy-garlic-toum/