Description
Chicken Shawarma Bowl brings the bold, aromatic flavors of Middle Eastern cuisine right to your table. Tender, spiced chicken paired with fluffy rice, fresh vegetables, and a tangy garlic sauce makes this bowl a wholesome, well-balanced meal. The blend of warm spices, cool yogurt sauce, and crisp veggies creates an irresistible harmony in every bite. Perfect for meal prep, family dinners, or gatherings, this Chicken Shawarma Bowl is both visually stunning and bursting with flavor.
Ingredients
Scale
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For the Bowl Base:
- 2 cups cooked basmati rice or quinoa
- 1 cup chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup chopped parsley
For the Garlic Yogurt Sauce:
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Optional Toppings:
- Hummus
- Pita chips
- Feta cheese crumbles
- Pickled onions
- Sliced avocado
Instructions
Marinate the Chicken:
- Mix Marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
- Coat Chicken: Add chicken thighs to the bowl, tossing to coat evenly with the marinade.
- Marinate: Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
Cook the Chicken:
- Preheat Skillet: Heat a large skillet over medium heat.
- Cook Chicken: Cook the chicken thighs for 4-5 minutes per side until fully cooked and slightly charred.
- Rest and Slice: Remove from heat, let rest for 5 minutes, then slice thinly.
Prepare the Garlic Yogurt Sauce:
- Mix Ingredients: In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper. Adjust seasoning to taste.
Assemble the Bowls:
- Base Layer: Divide cooked basmati rice or quinoa into serving bowls.
- Add Chicken: Top with the sliced chicken shawarma.
- Add Veggies: Arrange lettuce, cherry tomatoes, cucumber, red onion, and parsley around the bowl.
- Drizzle Sauce: Generously drizzle the garlic yogurt sauce over the bowl.
Garnish and Serve:
- Final Touches: Garnish with feta cheese, pita chips, or pickled onions if desired. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: lunch
Nutrition
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 40g