Delicious Chicken Shawarma Bowl Recipe

by

This Chicken Shawarma Bowl is packed with vibrant flavors from marinated, juicy chicken served with fresh veggies, rice, and a tangy garlic sauce. It’s a wholesome, easy-to-make meal that brings the delicious flavors of shawarma to your kitchen.

Ingredients

For the Chicken Marinade:

  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (optional for heat)
  • Salt and pepper, to taste

For the Garlic Yogurt Sauce:

  • 1/2 cup plain Greek yogurt
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Water, to thin if necessary

For the Bowls:

  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese (optional)
  • Lemon wedges, for serving

Instructions

  1. Marinate the Chicken:
    • In a large bowl, combine olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper.
    • Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
  2. Make the Garlic Yogurt Sauce:
    • In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, olive oil, salt, and pepper.
    • Add water to thin the sauce to your desired consistency. Adjust seasoning to taste.
  3. Cook the Chicken:
    • Preheat a grill, grill pan, or skillet over medium-high heat.
    • Cook the marinated chicken for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (75°C).
    • Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
  4. Assemble the Bowls:
    • Divide the cooked rice between four bowls.
    • Top each with sliced chicken, cucumber, cherry tomatoes, red onion, and parsley.
    • Drizzle with the garlic yogurt sauce and sprinkle with feta cheese, if using.
  5. Serve:
    • Serve with lemon wedges for an extra burst of freshness.

Tips

  • Add some roasted vegetables like bell peppers, zucchini, or eggplant for extra flavor and texture.
  • For a low-carb version, substitute the rice with cauliflower rice.
  • You can make the garlic yogurt sauce ahead of time and store it in the fridge for up to 3 days.

Leave a Comment