Chicken Shawarma Bowls (Healthy, Homemade, & Better Than Takeout)

These chicken shawarma bowls are packed with flavor, protein, and nourishing ingredients — inspired by one of my favorite takeout orders, but made cleaner and easier at home. Whether you're meal prepping for the week or building a quick weeknight dinner, this bowl hits all the right notes: savory, creamy, crunchy, and refreshing.

Ingredients

For the Baked Chicken Shawarma:

• 1.5 lbs boneless, skinless chicken thighs (or breasts if preferred)

• 3 tbsp olive oil

• Juice of 1 lemon

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• Optional: pinch of cinnamon or cayenne for extra depth or heat

For the Air-Fried Fries:

• 2 medium russet potatoes, cut into thin strips

• 1 tbsp olive oil, avocado oil, or beef tallow

• Sea salt

For the Tahini Sauce:

• ¼ cup tahini

• Juice of ½ lemon

• 1 garlic clove, grated

• 1 tablespoon of honey

• 2–4 tbsp cold water (to thin)

• Salt to taste

Toppings:

• ½ cup quick-pickled red onions (see below)

• ½ cucumber, thinly sliced

• Optional: chopped parsley, cherry tomatoes, feta, olives, or your favorite bowl add-ins

Instructions

1. Marinate the Chicken

In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, and all the spices. Add chicken thighs and mix until fully coated. Cover and marinate in the fridge for at least 30 minutes (up to 24 hours for deeper flavor).

2. Bake the Chicken

Preheat oven to 425°F. Place the marinated chicken on a parchment-lined baking sheet or in a cast iron skillet. Bake for 20–25 minutes, flipping halfway through, until cooked through and slightly charred on the edges. Internal temp should reach 165°F. Let rest for 5 minutes, then slice or shred.

3. Make the Fries

Toss sliced potatoes in oil and sea salt. Air fry at 400°F for 15–18 minutes, shaking halfway through, until golden and crisp. Alternatively, roast in the oven at 425°F for 25–30 minutes.

4. Quick Pickle the Onions

Thinly slice a red onion and place in a jar or bowl. Cover with ½ cup apple cider vinegar, a pinch of salt, and some fresh herbs (thyme or oregano work well). Let sit for at least 20 minutes. Store extras in the fridge for up to a week. (You can also just buy a jar from the store!)

5. Make the Tahini Sauce

Whisk together tahini, lemon juice, honey, garlic, and salt. Slowly add cold water and stir until smooth and drizzle-able. It might seize up at first — just keep whisking and thinning with water.

6. Assemble Your Bowls

Start with a base of air-fried fries. Top with sliced cucumber, baked shawarma chicken, pickled onions, and a generous drizzle of tahini sauce. Finish with fresh herbs or toppings of choice.

Storage & Meal Prep Tips:

• Chicken: Store in an airtight container in the fridge for up to 4 days. Great for wraps, salads, or bowls.

• Fries: Reheat in an air fryer or skillet for best texture.

• Tahini Sauce: Stays good in the fridge for up to a week — just give it a stir before using.

• Pickled Onions: These actually get better with time!