Chicken Shawarma Bowl with Lentils
A delicious and satisfying bowl of spiced chicken served over seasoned lentils, topped with pickled onions and a drizzle of creamy tahini sauce.
20 min
Prep
25 min
Cook
4
Serves
480
Calories
Macros · per serving
34g protein
40g carbs
21g fat
Ingredients
For 4 servings
- 500 g chicken thigh
- 2 tbsp olive oil
- 3 cloves garlic
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice
- 1 red onion
- 0.25 cup white vinegar
- 200 g brown lentils
- 4 cups water
- 4 tbsp tahini
- 2 tbsp fresh parsley
- 1 cucumber
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
In a bowl, mix olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, pepper, and lemon juice. Add chicken thighs and coat well. Set aside for 10 minutes.
- 3
Thinly slice red onion and place in a bowl with white vinegar and a pinch of salt. Let it pickle while preparing other elements.
- 4
Rinse lentils under cold water and place in a pot with 4 cups of water. Bring to a boil, reduce heat, and simmer for 20 minutes until tender. Drain excess water.
- 5
Place marinated chicken thighs on a baking sheet and bake for 20-25 minutes until cooked through and juices run clear. Let rest for 5 minutes before slicing.
- 6
In a small bowl, mix tahini with a little bit of water to thin it to a drizzling consistency.
- 7
Dice cucumber into small cubes and chop fresh parsley.
- 8
To assemble, divide lentils among four bowls, top with sliced chicken, and garnish with pickled onions, cucumber, parsley, and a drizzle of tahini sauce.
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