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 Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

This Grilled Sesame Chicken Salad with Cashew Crunch is bursting with bold Asian-inspired flavor, fresh veggies, and a maple-ginger dressing. A healthy, protein-packed meal that’s perfect for lunch, dinner, or meal prep!

Grilled Sesame Chicken Salad with Cashew Crunch – Healthy Never Tasted So Good!

When the summer heat sets in, we find ourselves craving lighter meals that are still big on flavor—and this Grilled Sesame Chicken Salad with Cashew Crunch checks all the boxes. It’s crisp, colorful, and full of bold Asian-inspired ingredients that I never get tired of. Salads like this are one are a go-to during warmer evenings, and any oven cooking must be kept at a minimum.  A nice crisp salad is so satisfying with your plate piled high with crunchy cabbage, juicy grilled chicken, and a zingy sesame-ginger dressing.

This recipe is one I first discovered on Ambitious Kitchen and the Asian aspect drew me in.  This recipe did not disappoint!   Juicy, tender chicken flavored with a wonderful Asian marinade served over a crunchy fresh salad.  And the dressing?  Wow! this makes the dish, so don't skip it. 

What I love most is the versatility of this recipe: the sesame-maple dressing is just as delicious drizzled over grilled veggies or rice bowls, and the chicken can easily be served on its own alongside stir-fried greens or a chilled noodle salad. It also holds up beautifully for meal prep, making weekday lunches something to look forward to.

Whether you serve it up as a main course dinner salad or deconstruct it for other meals, this is one of those recipes that delivers every time—fresh, flavorful, and so satisfying.

Enjoy!

Ingredients & Shopping List

This vibrant salad is packed with fresh produce, pantry staples, and flavorful condiments that come together for the ultimate summer meal. Here’s what you’ll need to bring it to life—plus a handy shopping list organized by category!

🧺 Shopping List by Category

Produce:

• Green cabbage
• Red cabbage
• Carrots
• Red bell pepper
• Green onions
• Fresh cilantro
• Garlic
• Fresh ginger

Protein:

• Boneless, skinless chicken breasts

Pantry & Condiments:

• Low-sodium soy sauce - you may use coconut aminos if you prefer
• Tahini
• Toasted sesame oil
• Olive oil
• Rice vinegar
• Brown sugar or coconut sugar
• Maple syrup - or honey is you prefer
• Red pepper flakes (optional)
• Sesame seeds

Nuts:

• Roasted whole cashews

Substitutions and Variations

Substitutions

Want to tailor this recipe to what you have on hand? Here are a few easy swaps that still deliver big flavor:

• Soy Sauce: Use coconut aminos or tamari for a gluten-free option.

• Brown Sugar: Swap in coconut sugar or honey if you prefer natural sweeteners.

• Tahini: Almond butter or peanut butter will give a slightly different flavor but still work well in the marinade.

• Maple Syrup: Agave or honey can stand in if you’re out of maple.

• Cabbage: Use one or the other—or even a pre-shredded slaw mix in a pinch.

• Cashews: Swap with roasted peanuts or sliced almonds for a similar crunch.

Variations

This salad is as flexible as it is delicious. Try one of these creative twists:

• Make it Vegetarian: Skip the chicken and top the salad with grilled tofu or edamame for plant-based protein.

• Noodle Bowl Style: Toss the salad with rice noodles or soba for a heartier, noodle bowl version.

• Wrap It Up: Use the salad and chicken as a filling for lettuce wraps or spring rolls.

• Different Protein: This marinade also works beautifully with shrimp, salmon, or even grilled steak.

Kitchen Tips and Notes

• Marinate Smart: A 30–45 minute marinade, out on the counter, gives the chicken tons of flavor without needing hours. If you’re short on time, even 20 minutes will still make a difference.

• Grill Indoors or Out: Don’t have a grill? A stovetop grill pan or even a cast iron skillet works great.

• Slice Against the Grain: For tender chicken, slice it thinly against the grain after resting.

• Meal Prep Friendly: Store components separately and assemble just before eating for the freshest texture. The dressing will keep in the fridge for up to 5 days.

• Double the Dressing: It’s so good, you’ll want extra! Use it on other salads, grain bowls, or grilled veggies throughout the week.

Meal Prep Made Simple: Your Quick-Glance Cheat Sheet

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Fresh, vibrant, and Mediterranean-inspired, this roasted vegetable couscous with lemon-tahini dressing is perfect for healthy, easy spring dinners — hot or cold!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Over the past few years, we’ve been trying to bring more Mediterranean flavors into our kitchen — bright, wholesome dishes that feel both nourishing and satisfying. It’s been such a fun and delicious shift, and this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing has quickly become a new favorite on our table.

This colorful roasted vegetable couscous dish is everything I love about Mediterranean cooking: simple ingredients, bold flavor, and that perfect balance of freshness and heartiness. Roasted zucchini, summer squash, and sweet bell peppers bring a rich, caramelized flavor, while the fluffy pearl couscous soaks up every drop of the creamy lemon-tahini dressing. For those on a Mediterranean diet — this dish is packed with vibrant vegetables, healthy fats, and bright, natural flavors that make every bite both nourishing and satisfying.

The first time I made this, I served it warm alongside some pan-seared Mediterranean pork chops, and honestly, it was magic. The couscous held its own next to the juicy, Greek spiced pork, adding a lively, slightly tangy contrast that made every bite pop. Plus, the versatility of this dish makes it a perfect fit for easy spring dinners — serve it hot right off the stove, or chill it for a refreshing side that’s just as delicious the next day.

I love that this healthy Mediterranean recipe brings color and excitement to the plate without feeling heavy. Mediterranean cooking really has a way of making “healthy” feel like a true celebration, not a sacrifice.  Whether you're looking for a flavorful hot side dish for tonight’s dinner, or a make-ahead salad to brighten up your week, this roasted vegetable couscous delivers. It’s bright, beautiful, and filled with the simple joys of the season — exactly the kind of food we’re craving right now.

Enjoy!

What Ingredients do I need?

Produce:

• Zucchini
• Yellow summer squash
• Red bell pepper
• Orange bell pepper
• Garlic
• Fresh parsley
• Lemon

Grains:

• Pearl couscous (aka Israeli couscous)

Canned & Jarred:

• Tahini

Spices:

• Kosher salt
• Black pepper

Oils & Vinegars:

• Olive oil

Substitutions and Variations

Substitutions

One of the best things about this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing is how easy it is to customize! Here are a few simple swaps you can make:

• Vegetables:  Use whatever you have on hand! Eggplant, cherry tomatoes, broccoli, or even asparagus would roast up beautifully. Just aim for a similar quantity of vegetables.

• Couscous:  If you don’t have pearl couscous, regular couscous, quinoa, or even orzo pasta would work nicely here. Just adjust the cooking time according to package directions.

• Tahini:  No tahini? No problem. You can swap it for a little Greek yogurt or a spoonful of hummus for a creamy, tangy dressing with a slightly different flavor.

• Parsley:  Feel free to substitute with fresh basil, cilantro, or mint if you prefer a different herb flavor.

• Olive Oil:  Avocado oil or another mild-flavored oil can easily step in if you’re out of olive oil.

Variations

Want to make this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing your own? Here are a few easy ways to mix it up:

• Spicy Kick:  Add a pinch of crushed red pepper flakes to the dressing or sprinkle roasted vegetables with a little smoked paprika for a bold, smoky heat.

• Extra Greens:  Toss in a handful of baby spinach, arugula, or chopped kale right before serving for a boost of fresh greens.

• Nutty Crunch:  Top with toasted pine nuts, almonds, or pistachios for a little extra texture and richness.

• Cheesy Touch:  Sprinkle crumbled feta or goat cheese on top for a creamy, tangy finish that pairs beautifully with the roasted veggies.

Kitchen Tips and Notes

• Cut Evenly for Even Roasting:  Try to dice your vegetables into similar-sized pieces so they roast evenly. This helps prevent some pieces from getting too soft while others stay undercooked.

• Don’t Crowd the Pan:  Give the veggies room to breathe on the baking sheet. Overcrowding causes them to steam instead of roast, and you’ll miss out on those beautiful browned edges!

• Leftover Love:  This dish makes excellent leftovers! You can repurpose it into a grain bowl with greens, or scoop it into pita bread with extra protein for a quick lunch.

See recipe at the bottom👇

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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.

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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