It's just like a chicken shawarma pita - but deconstructed! These Chicken Shawarma Bowls are made with a farro base, then topped with incredibly flavorful marinated chicken, shredded romaine, shaved red onion, cucumbers, cherry tomatoes, cubes of feta, fresh mint, and a super quick tzatziki sauce!
Start by marinating the chicken. In a large bowl, combine the garlic, cumin, coriander, paprika, smoked paprika, cardamom, salt, cinnamon, pepper, lemon juice, and olive oil. Whisk to combine. Add the chicken and mix together until completely coated. Cover and refrigerate for at least 6-12 hours. The longer the better!
Once chicken is finished marinating, let it sit at room temperature for 10-15 minutes to take the chill off of it (this allows it to cook more evenly!). Heat a large cast iron or nonstick skillet over medium-high heat and add a little drizzle of olive oil. Once hot, add the chicken and cook for 4-5 minutes per side, or until cooked through. Remove from pan and let the chicken rest for 5-10 minutes before chopping into bite sized pieces.
While the chicken is cooking, make the tzatziki. In a medium bowl, combine the Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, dill, salt, and pepper. Stir until combined. Season to taste with additional salt and pepper if desired.
To build your bowl, start with your base (farro, quinoa, rice, etc.), and top it with the chicken. Add a handful of romaine, a few spoonfuls of the tzatziki sauce, cherry tomatoes, cucumber, red onion, feta, mint, a squeeze of lemon, and a little drizzle of olive oil. Sprinkle with a pinch of flaky sea salt and freshly cracked black pepper if desired. Serve!