Spice Market Organic Chicken & Bulgur Bowls
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
- Wheat
In this Turkish-inspired meal, shawarma-spiced chicken is nestled on top of nutty bulgur wheat seasoned with our Turkish Spice Blend. A zingy sumac tomato, cucumber, and shallot salad and a cooling cucumber dill sauce create a restaurant-worthy dining experience at home in 30 minutes!
Ingredients
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
12 ounce
Organic Chicken Cutlets
2 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 teaspoon
Sumac
1 tablespoon
Shawarma Spice Blend
½ tablespoon
Turkish Spice Blend
½ cup
Bulgur Wheat
(Contains: Wheat)
1 teaspoon
Garlic Powder
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and grate half the cucumbers on the largest holes of a box grater over a small bowl. Trim and thinly slice remaining cucumber into rounds. Zest and quarter lemon. Pick and roughly chop fronds from dill. Halve, peel, and thinly slice shallot; place in a medium bowl and cover with cold water. Halve tomatoes.
In a small pot, combine bulgur, half the Turkish Spice Blend, 1 cup water, and ½ tsp salt (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 water has absorbed and bulgur is tender, 12-15 minutes.
Keep covered off heat until ready to serve.
While bulgur cooks, drain any excess liquid from grated cucumber.
To bowl with grated cucumber, add 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.
Drain shallot. Return to bowl.
Add 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.
Pat chicken* dry with paper towels; season with Shawarma Spice Blend, salt, and pepper.
Heat a drizzle of oil in large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
Transfer chicken to a cutting board; let rest 5 minutes.
Slice chicken crosswise.
Fluff bulgur with a fork; season with salt and pepper.
Divide bulgur between bowls. Top with chicken and salad in separate sections. Drizzle chicken with cucumber dill sauce and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma-spiced chicken and sumac salad deliver bold, layered flavors that many customers loved; a few found the spices too strong or not to their taste.
- Ease of prep: The recipe has quite a few steps and takes longer than expected; prep is manageable but not as quick as a typical weeknight meal.
- Suggestions: Soak the shallots longer or consider lightly pickling them — several reviewers found raw shallots too sharp even after the cold-water soak. Drain the grated cucumber very well and use only as much as needed to keep the yogurt sauce creamy rather than watery. Add a squeeze of extra lemon juice and more dill to brighten the sauce. Cook the bulgur in chicken broth instead of water for more flavor, as the Turkish spice blend alone left some wanting more depth 🍲.
- Leftovers: One reviewer made the cucumber sauce and tomato salad a day ahead to let the flavors develop, and found it made a noticeable difference in taste.
