These healthy chicken shawarma salad bowls are about to become your new favorite weeknight meal! Featuring crispy, flavorful oven-baked chicken thighs and a bright, creamy lemon tahini dressing, this recipe is designed for ease and incredible taste. It’s a fantastic way to enjoy all the deliciousness of shawarma in a lighter, paleo-friendly format.
Perfect for busy families and anyone looking for a satisfying yet healthy dinner, these bowls come together quickly with minimal fuss. You’ll love how simple it is to prepare the chicken and whip up the dressing, making healthy eating both accessible and enjoyable.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Healthy Chicken Shawarma Salad Bowls with Lemon Tahini Dressing
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
These healthy chicken shawarma salad bowls are a flavorful and easy weeknight meal featuring crispy, oven-baked chicken thighs and a bright, creamy lemon tahini dressing. It’s a lighter, paleo-friendly way to enjoy shawarma, perfect for busy families and meal prep.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with 2 tablespoons of olive oil, cumin, smoked paprika, coriander, garlic powder, onion powder, turmeric, cayenne pepper (if using), salt, and black pepper. Make sure each piece is well coated.
2. Arrange the seasoned chicken thighs in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165 F (74 C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
3. Once cooked, remove the chicken from the oven and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Then, slice the chicken thighs into thin strips, mimicking traditional shawarma.
4. While the chicken bakes, prepare the dressing. In a small bowl, whisk together the tahini, fresh lemon juice, and a pinch of salt. The mixture will likely thicken considerably. Gradually whisk in 2-4 tablespoons of cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning if needed.
5. Divide the mixed greens or chopped romaine among four serving bowls.
6. Evenly distribute the diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the lettuce in each bowl. Top generously with the sliced chicken shawarma.
7. Drizzle a generous amount of the lemon tahini dressing over each bowl. Garnish with fresh chopped parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: baking
- Cuisine: mediterranean
Nutrition
- Serving Size: 1 bowl
Keywords: chicken shawarma, salad bowls, paleo, lemon tahini dressing, weeknight meal, healthy, meal prep, oven baked, mediterranean, chicken thighs
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for so many reasons, making it perfect for a variety of occasions and dietary needs. First and foremost, it’s incredibly flavorful without being overly complicated. The chicken thighs are seasoned with classic shawarma spices and baked until wonderfully crispy and tender, delivering that authentic taste you crave. It’s also naturally paleo, fitting seamlessly into a clean eating lifestyle without sacrificing taste or satisfaction.
This dish is ideal for busy weeknights when you want something homemade and nutritious but don’t have hours to spend in the kitchen. It’s also fantastic for meal prep; you can cook the chicken and dressing ahead of time, then assemble the bowls fresh when you’re ready to eat. Families will appreciate the customizable nature of salad bowls, allowing everyone to choose their favorite toppings. Serve it as a light lunch, a hearty dinner, or even as part of a larger spread for a casual gathering.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients beforehand is the first step to a stress-free cooking experience. This recipe uses readily available items that pack a punch of flavor and nutrition. You’ll find that many of these are likely already in your pantry!
INGREDIENTS:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, plus more for dressing
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
- 6 cups mixed greens or chopped romaine lettuce
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup tahini
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 2-4 tablespoons cold water (for dressing consistency)
For simple substitutions, you can easily swap boneless, skinless chicken breasts for thighs if you prefer, though thighs tend to stay juicier. If you don’t have all the individual spices, look for a pre-made shawarma spice blend, but be sure to check the ingredients for any non-paleo additives. Any type of crisp lettuce works well for the base of the salad. For the tahini, choose a good quality brand that is smooth and pourable; brands like Soom or Whole Foods 365 are great options.
Time Needed From Start To Finish
This recipe is designed for efficiency, getting a delicious and healthy meal on the table without a huge time commitment.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
The bulk of the time is hands-off while the chicken bakes, allowing you to prepare your salad components and dressing simultaneously.
How To Make It Step By Step With Visual Cues
Following these clear steps will ensure your chicken shawarma salad bowls turn out perfectly every time.
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with 2 tablespoons of olive oil, cumin, smoked paprika, coriander, garlic powder, onion powder, turmeric, cayenne pepper (if using), salt, and black pepper. Make sure each piece is well coated.
- Bake the Chicken: Arrange the seasoned chicken thighs in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Rest and Slice the Chicken: Once cooked, remove the chicken from the oven and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Then, slice the chicken thighs into thin strips, mimicking traditional shawarma.
- Make the Lemon Tahini Dressing: While the chicken bakes, prepare the dressing. In a small bowl, whisk together the tahini, fresh lemon juice, and a pinch of salt. The mixture will likely thicken considerably. Gradually whisk in 2-4 tablespoons of cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning if needed.
- Assemble the Salad Bowls: Divide the mixed greens or chopped romaine among four serving bowls.
- Add Toppings and Chicken: Evenly distribute the diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the lettuce in each bowl. Top generously with the sliced chicken shawarma.
- Drizzle and Serve: Drizzle a generous amount of the lemon tahini dressing over each bowl. Garnish with fresh chopped parsley and serve immediately.
Easy Variations And Serving Ideas That Fit Real Life
These shawarma salad bowls are incredibly versatile, making them easy to adapt for different tastes and occasions.
For a kid-friendly twist, you can serve the chicken and vegetables deconstructed, allowing children to build their own plates. Offer small bowls of sliced chicken, cucumber sticks, cherry tomatoes, and a side of the lemon tahini dressing for dipping. You could also include some pita bread or warm tortillas on the side for those who prefer a wrap.
To vary the salad, consider adding other paleo-friendly vegetables like bell peppers, shredded carrots, or even roasted cauliflower. For a heartier meal, you could include a scoop of cauliflower rice or quinoa (if not strictly paleo) at the bottom of the bowl. For a party or buffet, arrange all the components separately on a large platter, allowing guests to create their custom bowls. Optional toppings like pickled turnips, a sprinkle of toasted sesame seeds, or a dollop of hummus (if not strictly paleo) can add extra flair.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Being aware of these common mistakes will help ensure your shawarma bowls are perfect every time.
One common slip-up is overcooking the chicken. While chicken thighs are more forgiving than breasts, baking them for too long can still result in dry, tough meat. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) and then remove it promptly. Another mistake is not patting the chicken dry before seasoning. Excess moisture prevents the spices from adhering properly and hinders the chicken from getting that desirable crispy exterior. Always take a moment to pat the chicken thoroughly with paper towels.
When making the lemon tahini dressing, a frequent issue is adding too much water too quickly. Tahini can seize up when first mixed with lemon juice, and it needs to be thinned gradually. Add cold water one tablespoon at a time, whisking well after each addition, until you achieve the desired smooth, pourable consistency. Lastly, under-seasoning the chicken can lead to bland results. Don’t be shy with the spices and salt; taste the chicken before baking if possible, or adjust with a sprinkle of salt after slicing.
How To Store It And Make Ahead Without Ruining Texture
These shawarma salad bowls are excellent for meal prep and storing leftovers, with a few simple considerations to maintain freshness and texture.
To store leftovers, keep the chicken, dressing, and salad components separate. Cooked chicken shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days. The lemon tahini dressing will also keep well in an airtight container in the fridge for up to 5-7 days. Store the mixed greens and other chopped vegetables in separate containers to prevent them from getting soggy.
For make-ahead convenience, you can cook the chicken and prepare the dressing up to 3 days in advance. When you’re ready to eat, simply reheat the chicken gently (a quick sauté in a pan or a few minutes in the oven works best to retain crispiness), assemble your fresh salad, and drizzle with the pre-made dressing. Avoid assembling the entire salad bowl too far in advance, as the dressing can wilt the lettuce and make the vegetables less crisp.
Questions People Always Ask Before Making This Recipe
Can I use chicken breasts instead of thighs? Yes, you can use boneless, skinless chicken breasts. However, chicken thighs tend to stay juicier and have more flavor. If using breasts, be careful not to overcook them, as they can dry out more easily.
Is this recipe spicy? The recipe includes
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
