Chicken Shawarma-Spiced Bowls with Pickled Turnips
Warm-spiced seared chicken thighs over quinoa with romaine, tangy pickled turnips, and a lemon-tahini drizzle.
Shawarma spice — a warm mix of cumin, coriander, turmeric, cinnamon, and allspice — turns simple seared chicken thighs into something that tastes like it took all day, even though it doesn't. We build it into a bowl over quinoa instead of pita, which keeps things naturally gluten-free while still bringing plenty of protein and fiber to the plate.
The pink pickled turnips are what really make a shawarma plate feel authentic — sharp, tangy, and a little funky, they cut through the richness of the chicken and tahini sauce in exactly the way you want.
Between the chicken and the quinoa, this bowl delivers a genuinely high amount of protein per serving, making it a solid choice for anyone trying to build meals around sustained energy rather than something that leaves them hungry an hour later. It also reheats well, so it's an easy one to prep ahead for the week.
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp olive oil — divided
- 2 tbsp shawarma spice blend — cumin, coriander, turmeric, cinnamon, paprika, allspice
- 2 cloves garlic — minced
- 1 lemon — juiced
- 2 cups cooked quinoa
- 2 cups shredded romaine
- 1 cup quick-pickled turnips — store-bought or homemade
- 1/3 cup tahini sauce — tahini, lemon, water, garlic, blended
- 2 tbsp fresh parsley — chopped
These ingredients are standard at most major European supermarkets.
Instructions
- 1In a bowl, combine 2 tablespoons olive oil, shawarma spice, garlic, and lemon juice. Toss with chicken thighs and marinate 15-20 minutes.
- 2Heat remaining olive oil in a skillet over medium-high heat. Sear chicken 6-7 minutes per side until cooked through and charred at the edges.
- 3Rest chicken 5 minutes, then slice.
- 4Divide quinoa and romaine among bowls.
- 5Top with sliced chicken and pickled turnips.
- 6Drizzle with tahini sauce and finish with fresh parsley.