All recipes
Israeli
Chicken Shawarma Bowls
Deeply spiced 'off-the-spit' chicken over rice with chopped salad, quick pickles, and lemon-tahini.
477Calories
44.9gProtein
39.6gNet carbs
6.9gFiber
12.6gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), sliced into ribbons
500 g
2 tsp cumin + 2 tsp paprika + 1 tsp turmeric + 1 tsp coriander + ½ tsp cinnamon + ¼ tsp allspice + 1 tsp salt
15 g
1 lemon, juiced, divided
30 g
3 cloves garlic, grated
9 g
1½ tsp (6 g) olive oil
6 g
2 cups (360 g) cooked brown rice
360 g
1 cucumber (200 g), chopped small
200 g
2 tomatoes (200 g), chopped small
200 g
2 cups (150 g) shredded cabbage, quick-pickled in vinegar + pinch allulose
150 g
parsley, chopped
20 g
1½ Tbsp (24 g) tahini
24 g
⅓ red onion (50 g), slivered
50 g
Method
- Massage the chicken ribbons with the spice blend, garlic, half the lemon, and the oil. Rest 20 minutes (overnight = shawarma-shop tier).
- Whisk the tahini with the remaining lemon and cold water, a spoonful at a time — it seizes, then relaxes into a pourable white sauce. Salt it.
- Sear the chicken in a blazing dry skillet without moving it until deeply browned, then toss and repeat — you're building the crusty spit-edge texture, 6–8 minutes total.
- Toss the cucumber, tomato, onion, and parsley with a pinch of salt — that's the chopped salad.
- Bowl: rice, chicken, salad, drained pink pickled cabbage, tahini ribboned over the top.
Nutrition facts
Per serving.
Calories477
Total fat12.6 g
Total carbohydrate46.5 g
Dietary fiber6.9 g
Net carbs39.6 g
Protein44.9 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
