Cooking Time
30 minutesPrep Time
25 minutes (plus marinating time)Serving Size
2 servingsThis vibrant Shawarma Spiced Chicken Bowl brings together bold Middle Eastern flavors with wholesome, nourishing ingredients—perfect for a balanced and satisfying meal. Tender chicken thighs are marinated in a warm, aromatic spice blend and seared to juicy perfection, then paired with fluffy couscous, a refreshing parsley-tomato salad, and crispy roasted chickpeas for a delicious contrast in texture.
The real standout is the creamy lemon chickpea mayo, made with smooth and tangy Wesson mayonnaise, which adds richness and ties the whole bowl together with a bright, flavorful finish. Wesson mayo’s creamy consistency makes it the perfect base for this unique and protein-packed sauce.
Ideal for busy weeknights, this dish is not only easy to prep and full of nutrient-rich ingredients—it also makes fantastic leftovers. Whether served fresh for dinner or packed up for lunch the next day, this bowl delivers flavor, balance, and convenience in every bite.
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CONTAINS:
eggs (mayo)
Ingredients
Crispy Chickpeas
Chickpeas, drained & rinsed 1 can.
Wesson Corn Oil 1 tbsp.
Kosher salt 1/8 tsp.
Black pepper 1/8 tsp.
Paprika 1/4 tsp.
Marinated Shawarma Chicken
Chicken thighs 1 lb.
Paprika 1 tsp.
Kosher salt 1 tsp.
Cinnamon, ground 1/2 tsp.
Allspice, ground 1/2 tsp.
Cumin, ground 1/2 tsp.
Turmeric, ground 1/2 tsp.
Garlic powder 1/2 tsp.
Cardamom, ground 1/2 tsp.
Black pepper, ground 1/2 tsp.
Cinnamon, ground 1/2 tsp.
Lemon zest 1 lemon.
Lemon juice 2 tbsp.
Wesson Corn Oil 2 tbsp.
Parsley and Tomato Salad
Cherry tomatoes, halved 1 1/2 cups.
Red onion, diced 2 tbsp.
Parsley, chopped 3 tbsp.
Wesson Corn Oil 1/2 tsp.
Lemon juice 1 tbsp.
Kosher salt 1/4 tsp.
Shawarma Chicken Bowls
Marinated chicken (from above) 1 lb.
Wesson Corn Oil 2 tbsp.
Couscous, cooked 1 1/4 cups (2/3 cup uncooked).
Lemon Chickpea Mayo from above.
Method
Crispy Chickpeas
Pre-heat your oven to 425°F.
In a bowl, toss the chickpeas with Wesson Corn Oil, salt, pepper, and paprika until evenly coated.
Spread the chickpeas in a single layer on a cookie sheet. Bake for 15-20 minutes, stirring at least once, until the chickpeas are crispy.
Shawarma Chicken
In a large bowl, combine all chicken marinade ingredients well. Add chicken thighs and mix until all pieces are well coated. Let the chicken marinate for 30 minutes to overnight.
Once the chicken is marinated, heat 2 tbsp of Wesson Corn Oil in a large frying pan over medium heat.
Add the marinated chicken thighs to the pan and cook for about 4 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest while preparing the rest of the bowl.
Assembly Method
In a small bowl, combine the cherry tomatoes, red onion, parsley, Wesson Corn Oil, lemon juice, and kosher salt to make the parsley and tomato salad.
In each serving bowl, swipe two large dollops of lemon chickpea mayo onto the bottom.
Divide the cooked couscous evenly between the two bowls. Roughly chop the cooked chicken and divide it between the two bowls.
Garnish the bowls with the parsley salad and crispy chickpeas.
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