Chicken Saj Bowl recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›Boustan Restaurant›Chicken Saj Bowl Recipe

Chicken Saj Bowl Recipe

Inspired by Boustan Restaurant
Time1h
Serves2

Our SAJ bowl is a big pita on our markouk bread, filled with cabbage salad, tomatoes, pickled turnips, Boustan sauce and your choice of shawarma. It is cut in 6 pieces and served with garlic potatoes and tabouleh on the side.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Saj Bowl

For the Garlic Potatoes

For the Tabouleh

Method

Preparing the Shawarma

  1. 1

    Cook the Shawarma

    If using pre-cooked shawarma, skip to the next section. For raw shawarma, marinate the chicken with spices (cumin, paprika, garlic powder) for at least 30 minutes, then grill or pan-fry until cooked through.

Assembling the Saj Bowl

  1. 2

    Prepare the Ingredients

    In a large bowl, combine the shredded cabbage, diced tomatoes, and pickled turnips. Toss lightly.

  2. 3

    Build the Bowl

    Place the Markouk bread on a large plate. Layer the cabbage salad mixture, cooked shawarma, and drizzle Boustan sauce on top.

  3. 4

    Cut and Serve

    Cut the Saj bowl into 6 equal pieces and serve with garlic potatoes and tabouleh on the side.

Making the Garlic Potatoes

  1. 5

    Cook the Potatoes

    Toss the cubed potatoes with olive oil, minced garlic, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes until golden and crispy.

Preparing the Tabouleh

  1. 6

    Mix the Ingredients

    In a bowl, combine parsley, mint, diced tomato, bulgar wheat, lemon juice, olive oil, and salt. Mix well and let it sit for 10 minutes to allow the flavors to meld.

More from Boustan Restaurant