Chicken Shawarma Bowls with Garlic Sauce
Juicy skillet chicken, crisp greens and cucumber, heirloom tomato salad, and creamy garlic sauce. Make these easy shawarma bowls with Trader Joe's marinated thighs or a homemade marinade.
From Alexa's kitchen- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
Method
Choose your chicken. If using Trader Joe's pre-marinated Shawarma Chicken Thighs, skip the homemade marinade. For plain chicken, combine all the marinade ingredients, coat the thighs evenly, and refrigerate for at least 30 minutes, preferably a few hours.
Heat a skillet over medium heat with a drizzle of olive oil. Add the chicken and cook for approximately 6-8 minutes per side, depending on thickness, until golden and the center reaches 165°F. Rest for 5 minutes, then slice into strips.
Make the tomato salad. Combine the chopped heirloom tomato and thinly sliced red onion in a bowl. Drizzle with ½ tbsp olive oil, season with salt to taste, and gently toss.
Start each bowl with a generous bed of chopped romaine or mixed greens. Add the sliced shawarma chicken and Persian cucumber, then spoon over the tomato and onion salad.
Finish with a generous dollop of Trader Joe's Garlic Spread-Dip. Serve with warm pita bread.
Alexa's notes
For the easiest version, use the pre-marinated chicken and ready-made garlic spread. The homemade marinade is an alternative for plain chicken, so you don't need both. Allow the extra marinating time if making it from scratch.
- dinner
- chicken
- mediterranean-inspired
With love, Alexa
With Love, Alexa Recipes from Alexa's kitchen
Chicken Shawarma Bowls with Garlic Sauce
Ingredients
Chicken (choose one)
- 1 lb Trader Joe's pre-marinated Shawarma Chicken Thighs OR 1 lb boneless, skinless chicken thighs with the marinade below
- Olive oil, a drizzle for the skillet
Homemade marinade (only for plain chicken)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ½ tsp salt
- ¼ tsp black pepper
Heirloom tomato salad
- 1 medium heirloom tomato, chopped
- ¼ red onion, very thinly sliced
- ½ tbsp olive oil
- Salt, to taste
For the bowls
- 2 cups chopped romaine or mixed greens
- 1 Persian cucumber, sliced
- Trader Joe's Garlic Spread-Dip
- Warm pita bread
Method
- Choose your chicken. If using Trader Joe's pre-marinated Shawarma Chicken Thighs, skip the homemade marinade. For plain chicken, combine all the marinade ingredients, coat the thighs evenly, and refrigerate for at least 30 minutes, preferably a few hours.
- Heat a skillet over medium heat with a drizzle of olive oil. Add the chicken and cook for approximately 6-8 minutes per side, depending on thickness, until golden and the center reaches 165°F. Rest for 5 minutes, then slice into strips.
- Make the tomato salad. Combine the chopped heirloom tomato and thinly sliced red onion in a bowl. Drizzle with ½ tbsp olive oil, season with salt to taste, and gently toss.
- Start each bowl with a generous bed of chopped romaine or mixed greens. Add the sliced shawarma chicken and Persian cucumber, then spoon over the tomato and onion salad.
- Finish with a generous dollop of Trader Joe's Garlic Spread-Dip. Serve with warm pita bread.
Notes
For the easiest version, use the pre-marinated chicken and ready-made garlic spread. The homemade marinade is an alternative for plain chicken, so you don't need both. Allow the extra marinating time if making it from scratch.