Meals · High Protein
High-Protein Chicken Shawarma Salad Bowls (51g Protein)
These savory chicken shawarma salad bowls feature marinated chicken thigh, crisp vegetables, and a creamy tahini dressing, delivering around 51 grams of protein and 622 calories per serving.
Nutrition per serving
- Protein
- 51 g
- Calories
- 622
- Carbs
- 52 g
- Fat
- 23 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1.5 lb boneless, skinless chicken thighs — cut into 1-inch pieces
- 2 tbsp shawarma seasoning
- 3 tbsp olive oil — divided
- 3 tbsp lemon juice — divided
- 2 cloves garlic — minced
- 6 cups romaine lettuce — chopped
- 1 large cucumber — diced
- 1 pint cherry tomatoes — halved
- 0.5 small red onion — thinly sliced
- 0.25 cup fresh parsley — chopped, for garnish
- 0.25 cup tahini
- 0.25 cup plain Greek yogurt
- 2-4 tbsp water — as needed for dressing
- salt and black pepper — to taste
Steps
- In a medium bowl, combine the chicken thighs, shawarma seasoning, 2 tablespoons olive oil, 2 tablespoons lemon juice, and minced garlic. Toss to coat evenly. Marinate for at least 20 minutes at room temperature, or refrigerate for up to 4 hours.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and slightly caramelized, flipping halfway. Alternatively, grill the chicken pieces over medium-high heat until cooked through, about 5-7 minutes per side.
- While the chicken cooks, prepare the vegetables. In a large bowl, combine the chopped romaine lettuce, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
- For the tahini-yogurt dressing, whisk together the tahini, Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 tablespoons water in a small bowl until smooth. Add more water, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
- Divide the prepared vegetable mixture among 4 serving bowls. Top each with an equal portion of cooked shawarma chicken. Drizzle generously with the tahini-yogurt dressing and garnish with fresh chopped parsley.
Why This Works
Boneless, skinless chicken thighs contain 26g protein per 100g (USDA #171116) with more fat than breast, keeping the meat juicy during high-heat cooking. The shawarma seasoning. Cumin, coriander, turmeric, cinnamon. Creates aromatic complexity without added fat. Coat thighs with 2 tablespoons olive oil and 2 tablespoons shawarma seasoning before cooking. Marinate at least 30 minutes (up to 24 hours) for the spices to penetrate. Cook over medium-high heat for 6-8 minutes per side until the internal temperature reaches 165°F.
The Yogurt Sauce
Plain Greek yogurt (10g protein per 100g) doubles as sauce and protein boost. Mix with tahini, lemon juice, and garlic for a traditional tahini-yogurt sauce. Keep it cold. The temperature contrast against warm boneless, skinless chicken thighs is essential to shawarma authenticity. The sauce adds 6g protein per 2-tablespoon serving.
Building the Bowl
Layer matters: romaine lettuce on bottom (it'll wilt slightly from warm chicken), then cherry tomatoes and cucumber for freshness, sliced boneless, skinless chicken thighs at 165°F, and cold yogurt sauce drizzled on top. Drizzle extra olive oil over vegetables for richness. The temperature contrast. Warm protein, cold sauce, room-temp vegetables. Creates the authentic shawarma experience in bowl form.
Sources Research-Backed
Frequently Asked Questions
Can I meal prep chicken shawarma bowls?
Yes. Cook chicken and make sauce up to 4 days ahead. Store chicken, sauce, and vegetables separately. Slice chicken just before serving to keep it moist. Assemble bowls fresh. Dressed salad wilts within hours.
Can I freeze shawarma chicken?
Yes. Freeze cooked sliced chicken for up to 3 months. Thaw overnight and reheat gently in a skillet. Don't microwave or it becomes rubbery. The yogurt-tahini sauce should not be frozen as it separates.
Is chicken shawarma gluten-free?
Yes. The shawarma spices, chicken, yogurt sauce, and all vegetables are naturally gluten-free. Verify your tahini brand. Some are processed on shared wheat equipment. The dish is served without pita, keeping it naturally low-carb.
Can I use chicken breast instead of thighs?
Yes, but expect drier meat. Chicken breast has 31g protein per 100g (higher than thighs) but less fat. Pound breast to even thickness and don't overcook. Pull at 160°F and rest to reach 165°F. Add extra olive oil to compensate.
