Cannabis-Infused Chicken Shawarma Bowl (Made Easy)

Terpene Pairing & Strain Suggestions

Limonene – brightens lemon and garlic
Caryophyllene – complements cumin and paprika
Myrcene – deepens savory roasted flavors

Look for strains with citrus-forward and earthy terpene profiles.

Step 1: Decarboxylation

Ingredients

3g cannabis flower

Method

1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment-lined baking sheet
4. Bake 35–40 minutes
5. Allow cannabis to cool completely

Step 2: Cannabis-Infused Olive Oil

Ingredients

½ cup olive oil
Decarboxylated cannabis

Method

1. Heat olive oil in saucepan over very low heat.
2. Add cannabis.
3. Maintain 160-180°F.
4. Infuse gently for 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Set infused oil aside.

Step 3: Shawarma Chicken

Ingredients

1½ lbs boneless chicken thighs (sliced)
1 tbsp cannabis-infused olive oil
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp garlic powder
½ tsp cinnamon
1 tsp salt
½ tsp black pepper
juice of ½ lemon

Method

1. Combine spices, lemon juice, and infused oil in a bowl.
2. Add sliced chicken and mix thoroughly.
3. Marinate 30 minutes.
4. Heat skillet over medium-high heat.
5. Cook chicken 6–8 minutes, stirring occasionally until browned and fully cooked.

Step 4: Shawarma Bowl Assembly

Ingredients

2 cups cooked basmati rice
1 cup chopped cucumber
1 cup diced tomato
½ cup shredded lettuce
¼ cup pickled red onion
½ cup garlic yogurt sauce
fresh parsley

Method

1. Add warm rice to serving bowls.
2. Top with shawarma chicken.
3. Add cucumber, tomato, lettuce, and pickled onion.
4. Drizzle garlic yogurt sauce over the top.
5. Finish with fresh parsley.

Serving Suggestions

Serve with:

• warm pita bread
• hummus
• roasted vegetables
• lemon wedges