Quick & Cozy Chicken Shawarma Bowl (Weeknight-Style)

 

This Quick & Cozy Chicken Shawarma Bowl is your go-to weeknight dinner — full of warm spices, crisp veggies, and creamy tahini yogurt sauce over fluffy basmati rice. All the flavor of shawarma, made easy at home in under 30 minutes.

Quick & Cozy Chicken Shawarma Bowl (Weeknight-Style)

I love it when meals are both comforting and full of life — something that wakes up your taste buds without requiring hours in the kitchen.  That’s where this Quick & Cozy Chicken Shawarma Bowl comes in.

It’s inspired by the bold, aromatic flavors of traditional Middle Eastern shawarma but reimagined for the modern weeknight. No rotisserie spit, no takeout — just a skillet, a handful of pantry staples, and layers of texture and color that make dinner feel a little special.

Think tender, spiced chicken nestled on fluffy basmati rice, topped with a lemony cucumber-tomato salad and finished with a cool, garlicky tahini-yogurt drizzle. It’s the kind of bowl that’s simple enough for Tuesday, yet flavorful enough to crave all week long.

If you’re craving something fresh, hearty, and fall-appropriate but still quick enough for a weeknight, this bowl checks every box.

What Ingredients Do I Need?

• Basmati Rice – The perfect fluffy base that soaks up all the shawarma flavors.

• Chicken Breasts – Boneless, skinless, and quick-cooking — ideal for busy nights.

• Extra-Virgin Olive Oil – Adds richness and helps the chicken brown beautifully.

• Shawarma Seasoning – The heart of this dish — a fragrant blend of warm spices like cumin, paprika, turmeric, and garlic.

• Pita or Naan Flatbreads – Toasted until golden for dipping, scooping, or soaking up that creamy sauce.

• Red Onion – Thinly sliced and quick-pickled for a tangy crunch that balances the savory chicken.

• White Wine Vinegar & Honey – The duo behind your easy pickled onions — sweet, sharp, and addictive.

• English Cucumber – Brings a crisp, refreshing bite to each spoonful.

• Grape Tomatoes – Juicy pops of color and flavor that brighten the whole bowl.

• Fresh Lemon Juice – Adds brightness and ties everything together with a citrusy lift.

• Fresh Parsley – A sprinkle of freshness to finish each bowl.

• Tahini – The nutty base of the creamy sauce that gives that signature Middle Eastern flavor.

• Plain Greek Yogurt – Adds body and cool creaminess to the tahini sauce.

• Garlic – Just enough to give the sauce a punch of flavor.

• Salt & Pepper – Essential seasoning that enhances every layer.

Substitutions & Variations

Make it your own! This bowl is endlessly flexible — swap ingredients based on what you have or what’s in season.

• Protein: Try boneless chicken thighs for extra juiciness, or swap in shrimp, chickpeas, or tofu for a vegetarian twist.

• Base: Substitute quinoa, couscous, or cauliflower rice for basmati.

• Greens: Add a handful of arugula or baby spinach under the rice for a light, fresh layer.

• Veggies: Use chopped bell peppers, roasted sweet potatoes, or fall squash for a heartier variation.

• Sauce Swap: Replace tahini with hummus or drizzle with garlic sauce if you prefer.

• Flatbread: Use whole wheat pita, lavash, or skip the bread entirely for a gluten-free option.

Kitchen Notes & Tips

Marinate ahead: If you have time, toss the chicken with olive oil and seasoning up to 4 hours in advance for deeper flavor.

• Pickle magic: The quick-pickled onions bring balance and brightness — don’t skip them!

• Serve warm or cold: The leftovers make an excellent chilled lunch bowl the next day.

• Double the sauce: Trust me — you’ll want extra for dipping pita or drizzling over veggies.

• Shortcuts welcome: Pre-cooked rice or a store-bought shawarma spice blend keeps prep quick.

Equipment You May Need

Shawarma Seasoning - This is the one that I use and I love the flavor!

Cast Iron Skillet - perfect for cooking chicken.  I had this skillet for over 10 years and it's a workhorse in my kitchen.  I just love it!

Instant Pot (for cooking rice) - I cook all my rice in my Instant Pot.  It comes out perfect every time.  I love this hands off method.

Stoneware Bowls - I love these bowls for pastas, stir frys, and our many "chicken bowl" foods.

Set The Mood

Bring a little Mediterranean warmth into your kitchen with this cozy fall dinner setup — simple touches that make it feel special without any fuss.

Grilled Kofta with Creamy Tahini Swirl – Juicy, Herby & Irresistibly Bold!

Middle Eastern flavor meets backyard grill magic—perfectly spiced kofta with a dreamy tahini finish.

Grilled Kofta with Creamy Tahini Swirl – Juicy, Herby & Irresistibly Bold!

Elevate your grill game with this mouthwatering Turkish-inspired dish that brings bold spices and creamy comfort together on one plate. These juicy kofta patties, made with a blend of cumin, coriander, garlic, and fresh parsley and cilantro, are grilled to smoky perfection and topped with a rich, creamy tahini sauce. The combination of aromatic spices and fresh herbs makes every bite irresistible.  I first saw this dish on Primal Gourmet on Instagram and just knew I had to make this scrumptious dish—and it did not disappoint!

Not only is this recipe full of bold flavors, but it's also a fantastic choice for those following the Mediterranean diet. The combination of lean turkey and healthy fats from the tahini and olive oil makes it a nutrient-packed meal that’s both satisfying and nourishing. The creamy tahini dressing adds a silky, garlicky finish that balances the savory kofta, giving you a meal that feels indulgent without the guilt.

Whether you're preparing a quick weeknight dinner or a gathering with friends, this kofta recipe delivers a fresh, wholesome, and crave-worthy dish that fits perfectly into your healthy eating habits. Serve it with a side of rice or a crisp Mediterranean salad for a complete meal that’s both satisfying and delicious.

What Ingredients do I need?

Meat & Protein

• Ground turkey

Herbs & Spices

• Cumin
• Coriander
• Black pepper
• Kosher salt
• Baking soda
• Garlic (fresh)
• Fresh parsley
• Fresh cilantro

Vegetables & Produce

• Yellow onion
• Lemon (for juice)

Condiments & Sauces

• Olive oil
• Tahini

Grains & Breads

• Rice (for serving)

Substitutions and Variations

Substitutions

• For Ground Turkey:  Try ground lamb or beef for a more traditional choice, or ground chicken for a leaner choice.

• For Fresh Parsley & Cilantro:  Dried parsley or cilantro: If fresh herbs aren't available, you can substitute with dried, but use less since dried herbs are more potent.

Variations

• Chicken of Beef Kofta:  Swap out the ground turkey for ground chicken or beef.

• Spicy Kofta:  If you like a bit of heat, add chili flakes, paprika, or fresh chopped green chilies to the kofta mixture. You can also add a bit of cayenne pepper to the tahini dressing for an extra kick.

• Kofta with Feta:  Add some crumbled feta to the kofta mixture for an added creamy and tangy element that pairs beautifully with the spices.

• Roasted Vegetables on the Side:  Serve the kofta with a side of roasted vegetables like eggplant, zucchini, or bell peppers. This will bring in a rich, smoky flavor that complements the kofta perfectly.

• Grilled Kofta Kebabs:  Instead of shaping the kofta into patties, you can form the mixture into long cylindrical shapes and thread them onto skewers for grilling. This will give you beautiful kofta kebabs that can be served with the same tahini sauce.

• Kofta in a Pita or Flatbread Wrap:  Serve the kofta in a warm pita or flatbread wrap, topped with tahini sauce, fresh tomatoes, cucumbers, and onions for a fresh, sandwich-style meal.

Kitchen Tips and Notes

Kofta Tips

• Don’t overmix the meat: Gently combine the ingredients just until incorporated—overmixing can make the kofta tough.

• Grate and drain the onion well: Onion adds moisture and flavor, but too much liquid can make the patties fall apart. Squeeze out excess juice with a paper towel or cheesecloth.

• Chill the patties: For easier handling and better grilling, shape the patties and chill them in the fridge for 15–30 minutes before cooking. This helps them firm up.

• Use baking soda for tenderness: The baking soda works as a tenderizer—don’t skip it! It makes the kofta juicy and soft.

Grilling Tips

• Preheat your grill or grill pan: A hot surface helps get that perfect char and locks in moisture.

• Oil lightly: Brush the patties or grill with olive oil to prevent sticking.

• Don’t press the patties: Resist the urge to press them down while cooking—this squeezes out juices and can dry them out.

Tahini Sauce Tips

• Use ice-cold water: It helps emulsify the tahini and makes the sauce creamy instead of clumpy.

• Add water gradually: Whisk in a little at a time until you reach that silky, pancake-batter consistency. If it gets too thin, just stir in more tahini.

• Taste and adjust: Tahini sauce is all about balance—add more lemon for tang, garlic for punch, or salt to brighten.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Grilled Kofta with Creamy Tahini Swirl 

yield:  5 patties

Kofta
1 teaspoon cumin
1 teaspoon coriander
1 pound ground turkey
1 yellow onion, grated, draining excess liquid
¼ cup parsley, chopped
1/4 cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon black pepper

Olive oil for drizzling

Tahini Sauce

1/2 cup tahini
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/2 cup ice-cold water, plus more ore less as needed

In a large bowl, combine the ground turkey, cumin, coriander, grated onion, parsley, cilantro, baking soda, salt and pepper. Gently mix until combined. Divide the mixture into 5 equal-sized portions, around 3 ounces each. Shape portions into oval-shaped patties.  Chill patties in the refrigerator for 15 minutes.

Preheat a grill for medium-high heat. (An indoor grill-pan can also be used on the stove.)  Place patties on the grill pan and cook about 4 minutes. Flip patties and continue to cook the other side 4 more minutes or until done (165 degrees).   Remove and transfer to a platter and keep warm.  

Meanwhile, medium-size bowl, combine the tahini, garlic, lemon juice and salt. Whisk until combined. We want the sauce to have a pancake batter consistency, slightly thick.  Add a slow stream of water while whisking, a little at a time, until the sauce is smooth and the sauce can is still thick enough to coat the back of a spoon when dipped.  (not too thick, not too thin)  If you get it too thin add a little more tahini.  Taste for seasoning and adjust with salt, garlic or lemon juice as desired.

Spread some of the tahini on a plate, placing 2 patties on top.  Drizzle with olive oil.  Serve with a side of rice and salad.  

adapted by primal gourmet 

Summer Fresh Recipe Series: Shirazi Salad

Shirazi Salad is a simple everyday Persian salad that is filled with fresh, crunchy ingredients that bursts with flavor.  The six ingredient salad perfect summer!

Shirazi Salad

If you are following the Mediterranean diet or like Middle Eastern, or Persian food then this is a great salad for you.  It calls for only 6 ingredients to make!

Use the best summer tomatoes you can find.  I like Roma tomatoes, which I core and seed.  Persian cucumbers are short thin, and seedless, plus they have a thin skin so they don't need peeling.  They are great to snack on and have a fresh flavor.  If you can't find these then English or hothouse cucumbers would be your next choice.  Use red onion, fresh mint, and some lemon juice if you like to provide a little acid.  Everything should be diced really fine.  To cut down on my knife work I used my Mueller Multi Chopper.  It was perfect for the job, making a fine dice of all the veggies that was done in minutes!


Try this simple salad today.  It will be one that you will make on repeat all summer!


Enjoy!

What Ingredients do I need?

• Persian cucumbers - English cucumber (or hothouse) will work as well

• Ripe Tomatoes - I love Roma, but any fresh tomatoes will work.  You will need to core and see them as you don't want any of the extra juice.

• Red onion

• Fresh Mint

• Lemon - for juicing

• Olive oil

Substitutions and Variations

• Leave out the mint if you don't care for it. Or use dried mint.

• Use your favorite type of tomato, even cherry tomatoes would be fun.  Just keep everything chopped around the same size.

• You want a cucumber that doesn't have seeds.  English and Perisan are great since you don't have to peel them.  If all you can find are regular cucumbers, make sure to peel and seed them on the inside.  You don't want the extra juices from the seed pulp in your salad.

Kitchen Tips and Notes

• It's best to add the olive oil to each serving.  If you toss it over the entire salad then any leftovers will get pretty soggy.

• Use a really good olive oil, with a good flavor.

• I love my Mueller Multi Chopper!  I made this salad in about 10 minutes using this chopper.  Saved me a lot of time and a lot of knife work.
• Leftovers should be placed in a sealed container and stored in the refrigerator for up to 3 days.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Shirazi Salad

serves 4

4 Persian cucumbers or 1 English cucumber
4 Roma tomatoes, cored and seeded
1/2 small red onion
1 lemon
olive oil
10-12 leaves of mint, chopped
kosher salt & black pepper to taste

Finely chop the cucumbers, tomatoes, and red onion in to a small dice and place together in a medium bowl.  Add the fresh mint and squeeze the juice of 1 lemon over the salad tossing the ingredients.

Add servings to individual dishes and bowls and douse with 1-2 tablespoons of olive oil.  Serve at room temperature.  

Fattoush Salad with Chicken

Fattoush Salad is a light and fresh salad of Lebanese origin, that combines veggies and herbs and the use of day old pita bread.  This variation includes grilled chicken for that extra bit of protein and the whole salad is topped with a refreshing lemon vinaigrette.

Fattoush Salad with Chicken

If your following a more Mediterranean Diet then this salad fits right in.  There are many different variations out there for Fattoush Salad made in different Middle Eastern countries.  The key is the use of day old pita that is torn in to pieces that are toasted in olive oil and used in the salad.  Similar to the Italian Panzanella Salad, or any salad with homemade croutons.

This variation is filled with lettuce, cucumber, radishes, green onions, with fresh herbs.  I've added grilled chicken slices to the salad for more protein which turns this into more of an entrée salad.  Everything is combined and then tossed with a refreshing lemon vinaigrette.  Perfect for summer!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil
• pita bread
• romaine lettuce
• cucumber
• green onions
• radishes
• mint
• parsley
• cooked grilled chicken
• lemon
• garlic
• sumac - a tangy, lemony spice used in many Middle Eastern dishes.  It can be found in the spice section of your grocery store.

Substitutions and Variations

• Use red leaf, green leaf, or butter lettuce

• Use Persian cucumbers

• Add any vegetables that you like, such as ripe summer tomatoes

• Add feta cheese

• Switch the dressing - try a different vinegar or add pomegranate molasses

Kitchen Tips and Notes

• Pita chips may be tossed with olive oil and toasted in a 350 degree oven for 10 minutes.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Fattoush Salad with Chicken

serves 4

2 Tablespoons olive oil
1 pita bread round, torn into bite sized pieces
4 cups romaine lettuce, torn
1/2 of a large hot house cucumber, chopped
1/2 cup sliced radishes
1/2 cup sliced green onions
1/4 mixed chopped mint and parsley
2 cups of grilled, sliced chicken breast

Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sumac

In a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add half the pita pieces and toast in the skillet for about 2-3 minutes until golden brown.  Remove pieces to drain on a paper towel.  Repeat with the remaining 1 Tablespoon of olive oil and pita pieces.

In a small bowl or jar add the vinaigrette ingredients and whisk or shake until combined.  

In a large bowl add lettuce, cucumber, radishes, green onions, and herbs.  Toss with some of the salad dressing.  Add the pita chips and the chicken breast tossing to combine.  Serve with the remaining lemon vinaigrette on the side.

 

Middle Eastern Vegetable Salad

It's a summer of salads! Even though it's September and all the stores claim that it's fall already, it isn't here in Southern California.

Nope. It's 105, hot and humid. So I would say that still qualifies as summer, wouldn't you?

Even so, the stores still have a wonderful assortment of late summer vegetables that need to be put to good use.  So why not make a salad with some juicy summer tomatoes and some fresh herbs?  

I've been glancing through my Ina Garten cookbooks lately and picked up one titled "Barefoot Contessa How Easy Is That?".  She has the most perfect recipes that just always, always work. The flavors pop and I've never had a dish I didn't like from Ina. Don't you just love her?  So anyway, I found a wonderful salad she called "Middle Eastern Vegetable Salad" which was right up my alley.  I love the combination of tomatoes, cucumber, mint, garbanzo beans, feta etc....all wrapped up in a lemon vinaigrette.   This was what I decided to make and I'm sooooo glad I did!

This was fabulous.  Crunchy, sweet, salty, and tart all rolled into one dish.  Plus, this was really easy to make.  Great as a side dish with some grilled chicken, or as a lunch main dish. It holds up well so the leftovers are just as delicious.  A real winner!

Here's her recipe below.  

You can't beat a salad, in the summer, or any other time.

Enjoy!

Middle Eastern Vegetable Salad


(Serves 4 to 6)
adapted from Ina Garten's : Copyright 2010, Barefoot Contessa How Easy Is That?

1 pound ripe tomatoes, seeded, cored, and ½-inch-diced 
1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced 
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 
½ cup freshly squeezed lemon juice (4 lemons) 
1 tablespoon minced garlic (3 cloves) 
Kosher salt and freshly ground black pepper 
½ cup good olive oil 
8 ounces good feta cheese, ½-inch-diced 

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. 

Tomato Tabbouleh Salad

You know the rule about every time you bring in a new item of clothing or shoes that you should get rid of one?

That rule should apply to Pinterest!

My Pinterest postings are way out of control.  Way out...

I start looking and pinning and before long my "to make" board is so stuffed with items that I can't find anything, just like my closet!  They are filled with wonderful dishes that I've been saving an looking at saying "someday".

Well today is someday.  

First up is a great salad.  This is a variation of a Middle Eastern Tabbouleh salad. The main ingredient is bulgur, which is a cereal that is a whole dried cracked wheat. It's often used in place of rice and today it's the main ingredient in our Tabbouleh. Other common ingredients are parsley, mint, lemon juice and a variety of vegetables. Today it's all about fresh summer tomatoes and cucumbers to make a light summer salad.

We both love summer salads and this one is a winner!  We served it with Kabobs for dinner and then I had it with a sandwich the next day.  Delishhhh!

On to the next item in my Pinterest "closet"!  What will it be?



Tomato Tabbouleh Salad

serves 4


1/2 c bulgur
1 c boiling water
1 c cherry tomatoes, halved (I used orange and red)
1/2 medium hot house cucumber, small dice
1/2 c mint leaves, finely chopped
1/2 c Italian parsley, finely chopped

1/4 c lemon juice
1/4 c olive oil
2 teaspoons salt
1 teaspoon pepper

To a medium saucepan add the bulgur.  Add the boiling water, cover and simmer on low about 20 minutes.  Check to make sure all the water is absorbed.  Fluff with a fork.  Add to a large bowl and allow to cool.

Meanwhile chop your tomatoes, cucumber, mint, and parsley.  Add to the cooled bulgur.  Stir to combine.

In a small bowl whisk together the lemon juice, olive oil, salt, and pepper.  Add this dressing over the salad stirring to combine.  Refrigerate your mixture for about 1 hour to allow the flavors to come together.  Serve cold or at room temperature. Store in the refrigerator up to 5 days in a airtight container.  

adapted from Averie Cooks