Tahini Chicken Bowls

An overhead shot of a tahini chicken salad bowl with hummus, tabbouleh, and olives.

Rich and earthy tahini shines in this Tahini Chicken Bowl Recipe. With flavorful aromatics like cumin, coriander, cinnamon, and nutmeg, grilled tahini chicken tops store-bought hummus and tabbouleh for a satisfying and delicious dinner or lunch!

Course Main Course

Cuisine Mediterranean

Keyword chicken tahini, chicken tahini bowl, chicken tahini recipe, recipe with tahini, recipes using tahini, recipes with tahini and chicken, tahini chicken, tahini chicken marinade, tahini chicken recipe, tahini chicken salad, tahini chicken thighs, tahini marinated chicken, tahini sauce for chicken

Prep Time 5

Cook Time 15

Marinating Time 4

Total Time 4 20

Servings Servings

Calories 424kcal

Equipment

Skewers Wood or metal

Ingredients

Tahini Chicken Marinade

⅓ cup tahini stirred well until smooth
1 lemon juiced and zested
3 tablespoon olive oi
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
½ teaspoon salt
1 ½ lbs boneless skinless chicken thighs cubed

To Serve

Tabbouleh
Hummus
Pitted Kalamata Olives
Paprika
Extra Virgin Oil

Instructions

If using wooden skewers, submerge them in water to soak.
In a large bowl, combine tahini, lemon juice and zest, olive oil, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Taste and adjust seasonings to your preference.
Stir the chopped chicken thighs into the tahini mixture until covered. Marinate for 4 hours or up to overnight.
Preheat the grill to 400℉.
Thread the chicken onto skewers. Season both sides with salt and pepper. Grill skewers for 5 minutes on each side, or until internal temperature reaches 165℉.
While the chicken grills: assemble the bowls by layering store-bought hummus, tabbouleh, and kalamata olives. Store in the fridge
Place the chicken skewers on top of the bowls, sprinkling with the parsley, paprika and extra virgin olive oil. Serve immediately.

Notes

Storage:

- Refrigeration: Leftover tahini chicken salad keeps covered in an airtight container in the refrigerator for 3-4 days. For best results, store the chicken separately from the hummus and tabbouleh.

- Reheating: To reheat the chicken, remove the chicken from the skewers and heat in the microwave on medium heat for 45-second - 1-minute intervals, or until the chicken is heated through.

Pro-Tips:

- Soak the Wooden Skewers. If you will be making the chicken tahini kabobs with wooden skewers, you will want to soak them ahead of time to prevent burning. For the best results, soak the skewers for at least 30 minutes but ideally overnight.

- Option: Cook Without the Skewers. If you don't have skewers, you can also sauté the chunks of chicken on a non-stick skillet over medium heat for 8-10 minutes, or until the chicken is cooked through.

- Option: Air Fry the Chicken. If you don't have a grill pan or grill, you can also air fry the chicken skewers. If air frying, you will still need to soak the wooden skewers before assembling the kabobs.

Nutrition