Whole Grain Farro Shawarma Bowls

Name: Whole Grain Farro Shawarma Bowls
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cup (300 g) whole grain farro; 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes; 3 tbsp (45 ml) extra virgin olive oil; 1½ tsp (3½ g) ground cumin; 1½ tsp (3½ g) ground coriander; 1½ tsp (3 g) smoked paprika; ¾ tsp (1½ g) ground turmeric; ½ tsp (1 g) ground cinnamon; ¼ tsp (½ g) ground cloves; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 3 (375 g) medium carrots, peeled and cut into ½-inch-thick batons; 2 (250 g) medium parsnips, peeled and cut into ½-inch-thick batons; 1 (300 g) large red onion, cut into ¾-inch wedges; 2½ tbsp (37 ml) extra virgin olive oil; ¾ tsp (4½ g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ⅓ cup (85 g) tahini paste; 3 tbsp (45 ml) fresh lemon juice; 3 (15 g) garlic cloves, minced or grated; ⅓ cup (80 ml) warm water; kosher salt, to taste; freshly ground black pepper, to taste; ½ cup (15 g) fresh cilantro, loosely packed, roughly chopped; ½ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped; ½ cup (75 g) pomegranate seeds (optional); ¼ cup (35 g) toasted sliced almonds (optional); 4 cup (960 ml) low-sodium vegetable or chicken broth

From the MyKitchenBank Kitchen

Hearty Mediterranean grain bowls built on nutty, chewy farro and topped with warm shawarma-spiced chicken or lamb, roasted root vegetables, fresh herbs, and a garlicky tahini drizzle. A complete, satisfying meal that's naturally gluten-free adaptable and perfect for meal prep.

Prep: 25 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 4 bowls

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Ingredients

4 servings

1½ cup (300 g) whole grain farro
1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes
For the shawarma protein
3 tbsp (45 ml) extra virgin olive oil
1½ tsp (3.5 g) ground cumin
1½ tsp (3.5 g) ground coriander
1½ tsp (3 g) smoked paprika
¾ tsp (1.5 g) ground turmeric
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) ground cloves
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For roasted vegetables
3 (375 g) medium carrots, peeled and cut into ½-inch-thick batons
2 (250 g) medium parsnips, peeled and cut into ½-inch-thick batons
1 (300 g) large red onion, cut into ¾-inch wedges
2½ tbsp (37 ml) extra virgin olive oil
¾ tsp (4.5 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For tahini dressing
⅓ cup (85 g) tahini paste
3 tbsp (45 ml) fresh lemon juice
3 (15 g) garlic cloves, minced or grated
⅓ cup (80 ml) warm water
kosher salt, to taste
freshly ground black pepper, to taste
For serving
½ cup (15 g) fresh cilantro, loosely packed, roughly chopped
½ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped
½ cup (75 g) pomegranate seeds (optional)
¼ cup (35 g) toasted sliced almonds (optional)
For cooking farro
4 cup (960 ml) low-sodium vegetable or chicken broth

Equipment (7)

Large pot (3- to 4-quart)
Two rimmed baking sheets (13×18 inch)
Small bowl for mixing
Small saucepan
Measuring spoons and cups
Chef's knife and cutting board
Tongs or wooden spoon

Steps

Before you start

Preheat your oven to 425°F (220°C) for roasting vegetables
Gather all spices for the shawarma blend—ground cumin, coriander, paprika, turmeric, cinnamon, and cloves
Have tahini paste on hand (jarred or homemade) for the dressing

1
Toast and cook farro
- Rinse the farro under cold water and drain well.
- In a large pot (3 to 4 quarts), heat 1 tbsp of the olive oil over medium-high heat.
- Add the rinsed farro and toast, stirring occasionally, for 3 to 4 minutes until fragrant and lightly golden.
- Pour in the 4 cups of broth, bring to a boil, then reduce to a gentle simmer.
- Cover partially and cook for 25 to 30 minutes until the farro is tender but still slightly chewy, with most liquid absorbed.
- Taste a few grains—they should be al dente, not mushy.
- If liquid remains when farro is tender, drain any excess.
- Fluff with a fork and set aside, uncovered.
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Ready when: Farro grains are tender but chewy; liquid is mostly absorbed
Tip: Toast the farro first to deepen its nutty flavor and help keep grains separate as they cook.
2
Prepare shawarma spice blend
- In a small bowl, combine the ground cumin, coriander, smoked paprika, turmeric, cinnamon, cloves, salt, and pepper.
- Whisk together until evenly mixed.
- This blend will coat the chicken.
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Ready when: Spices are thoroughly combined and evenly distributed
Tip: Combine the spices in a bowl rather than seasoning as you go—this ensures even seasoning and consistent flavor across all portions.
3
Season and sear chickenOven 165°F / 75°C
- Cut the boneless, skinless chicken thighs into 1-inch cubes.
- Toss them in a bowl with 1.5 tbsp of the olive oil and the entire spice blend, coating well.
- Set a large skillet over medium-high heat.
- Once hot, add the seasoned chicken in a single layer.
- Do not move it for the first 2 minutes—this allows a golden crust to form.
- After 2 minutes, stir and cook, stirring occasionally, for another 5 to 7 minutes until the chicken is opaque throughout and the exterior is deeply browned (an instant-read thermometer should read 165°F/74°C in the thickest piece).
- Transfer to a plate.
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Ready when: Chicken is opaque throughout with deep golden-brown exterior; internal temperature reaches 165°F (74°C)
Tip: Use chicken thighs instead of breast—they stay juicy even when cubed and seared, and their richer flavor pairs better with warm spices.
4
Prepare vegetables for roasting
- While the chicken cooks, peel the carrots and parsnips.
- Cut them into ½-inch-thick batons about 2 inches long.
- Cut the red onion into ¾-inch wedges, keeping some of the root end on each piece so they hold together.
- On two rimmed baking sheets, toss the carrot batons, parsnip batons, and onion wedges with 2.5 tbsp of olive oil, salt, and pepper until well coated.
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Ready when: All vegetables are evenly coated in oil and seasoning
Tip: Distribute vegetables in a single layer on the baking sheets without crowding—they'll roast more evenly and caramelize better.
5
Roast vegetablesOven 425°F / 220°C
- Place both baking sheets in a 425°F (220°C) oven.
- Roast for 20 to 25 minutes, stirring halfway through (around the 12-minute mark) so vegetables cook and brown evenly on all sides.
- The carrots, parsnips, and onions are done when tender inside and golden-brown on the edges.
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Ready when: Vegetables are tender when pierced with a fork and golden-brown at the edges
Tip: If one baking sheet finishes before the other, move it to a higher or lower rack to even out cooking.
6
Make tahini dressing
- While vegetables roast, whisk the tahini paste, fresh lemon juice, and minced garlic together in a small saucepan or bowl.
- Slowly add the warm water, whisking constantly to create a smooth, pourable consistency—tahini can seize if the liquid is added too fast.
- The dressing should be creamy but pourable, similar to Greek yogurt.
- Taste and adjust with a pinch of salt and pepper.
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Ready when: Dressing is smooth, creamy, and easily pourable; no lumps remain
Tip: Add water gradually while whisking—if you pour it in too quickly, the tahini will seize into a thick ball. If this happens, whisk in water drop by drop to loosen it.
7
Assemble bowls
- Divide the cooked farro evenly among four bowls, forming the base.
- Top each bowl with a portion of the warm shawarma chicken, then distribute the roasted carrots, parsnips, and onions around the chicken.
- Drizzle each bowl with a generous amount of tahini dressing (about 3 to 4 tbsp per bowl).
- Scatter the cilantro and parsley over the top.
- If using pomegranate seeds and toasted almonds, sprinkle them over as well for color, texture, and brightness.
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Ready when: All components are distributed evenly and dressing is drizzled over the top
Tip: Keep the components warm by assembling and serving the bowls as soon as the roasted vegetables come out of the oven.

Good to know

Tips

Farro is heartier and chewier than rice or couscous—it holds up beautifully in meal prep bowls without becoming mushy after a day or two in the fridge. If you prefer a softer grain, add 2 to 3 more minutes to the cooking time.
The tahini dressing is key to tying all the warm spices and roasted vegetables together. Make it creamy and pourable by whisking in water slowly; once made, it keeps for up to 5 days in the fridge and tastes even better the next day as flavors meld.
Toast the spices together just once in the bowl rather than adding them in stages—this ensures every bite of chicken has the same balanced flavor profile of warm, slightly sweet spices.
These bowls are infinitely customizable: add crumbled feta, roasted chickpeas, a fried egg, pickled turnips, or sliced cucumber. Leftovers transform wonderfully—reheat gently and eat warm, or serve at room temperature the next day as a composed salad.

Make ahead

You can cook the farro and prepare the tahini dressing up to 3 days ahead. Store them separately in the refrigerator. Roasted vegetables can also be made 1 day in advance and reheated gently in a 300°F (150°C) oven for 10 minutes. Season and sear the chicken no more than a few hours before serving—it's best warm and fresh. Assemble bowls just before eating for the best texture and flavor.

Storage & reheating

Room temperature: not recommended for storage due to protein content. Refrigerator: store each component separately in airtight containers for up to 3 days. Farro and vegetables keep well; chicken is best within 2 days. Reheat farro gently in a pot with a splash of water over medium heat, or microwave with a covered lid for 2 to 3 minutes. Warm vegetables in a 300°F (150°C) oven for 10 minutes. Chicken can be warmed in the oven or eaten chilled. Tahini dressing stays fresh 4 to 5 days, covered. Freezer: farro and roasted vegetables freeze well for up to 3 months. Do not freeze the tahini dressing (it separates). Chicken also freezes up to 2 months. Thaw overnight in the refrigerator before reheating.

Substitutions

boneless, skinless chicken thighs → lamb shoulder or beef chuck. Use 1.5 lb (680 g) of lamb or beef cut into 1-inch cubes. Follow the same seasoning and searing method, cooking until deeply browned and cooked through. Lamb pairs especially beautifully with the shawarma spices. Lamb takes about 8 to 10 minutes to brown properly; beef needs about 9 to 11 minutes.
whole grain farro → spelt berries, barley, or wild rice blend. Use the same weight and cooking method. Spelt and barley cook in similar time (25 to 30 minutes); wild rice blend may take 35 to 40 minutes. For a gluten-free option, use 1.5 cups (300 g) of quinoa or brown rice, cooking in 4 cups broth for 15 to 20 minutes until tender.
tahini paste → Greek yogurt blended with almond butter. Use 0.25 cup (60 g) Greek yogurt mixed with 2 tbsp almond butter, thinned with warm water and lemon juice to reach the desired consistency. This creates a tangier, lighter dressing while maintaining creamy richness.
medium parsnips → sweet potato, beets, or additional carrots. Use the same weight. Sweet potato and beets cut into ½-inch batons roast in the same time and temperature. If substituting with carrots, you'll need 5 medium carrots total; the result will be sweeter but still delicious.