Shawarma-Spiced Chicken Bulgur Bowls with Sumac Tomato Salad & Creamy Cucumber Dill Sauce

Experience the vibrant flavors of the Middle East with these hearty chicken bulgur bowls. Shawarma-spiced chicken cutlets are perfectly seared and served over fluffy bulgur wheat seasoned with a Turkish spice blend. A bright sumac tomato and shallot salad adds a zesty kick, while a creamy cucumber dill sauce cools everything down.

This restaurant-worthy meal comes together in just 30 minutes, making it an ideal choice for busy weeknights. Each component is simple to prepare, yet the combination of textures and spices creates a truly satisfying dish. Customize your bowl with extra lemon wedges for a fresh finish.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Grate half the mini cucumbers on the large holes of a box grater into a small bowl. Thinly slice the remaining cucumber into rounds. Zest and quarter the lemon. Pick and roughly chop the dill fronds. Halve, peel, and thinly slice the shallot; place in a medium bowl and cover with cold water. Halve the grape tomatoes.
2. In a small pot, combine the bulgur, half the Turkish Spice Blend, 1 cup water, and ½ tsp salt (use all the Turkish Spice Blend, 2 cups water, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until the water is absorbed and bulgur is tender, 12–15 minutes. Keep covered off heat until ready to serve.
3. While the bulgur cooks, drain any excess liquid from the grated cucumber. To the bowl with grated cucumber, add the lemon zest, yogurt, garlic powder, half the dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Stir to combine. Refrigerate until ready to serve.
4. Drain the shallot and return it to the bowl. Add the sliced cucumber, tomatoes, sumac, remaining dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Toss to combine. Set aside until ready to serve.
5. Pat the chicken dry with paper towels; season with the Shawarma Spice Blend, salt, and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5–7 minutes per side. Lower the heat if browning too quickly. Transfer chicken to a cutting board and let rest 5 minutes.
6. Slice the chicken crosswise. Fluff the bulgur with a fork; season with salt and pepper. Divide bulgur between bowls. Top with chicken and the sumac tomato salad in separate sections. Drizzle the chicken with the cucumber dill sauce and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous, or brown rice. Adjust cooking time and liquid according to the grain’s package instructions.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and bulgur gently, and enjoy the salad and sauce cold.

Is this recipe gluten-free?

Bulgur is made from wheat and contains gluten. For a gluten-free version, use quinoa or rice. Also check that your spice blends are gluten-free.