Chicken Shawarma Bowl Recipe

Introduction

Chicken Shawarma Bowl is a flavorful and convenient meal that brings the vibrant spices of Middle Eastern cuisine to your table. Featuring tender marinated chicken, fresh vegetables, and a zesty garlic yogurt sauce, it’s perfect for a satisfying lunch or dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1½ teaspoons smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• ½ cup plain Greek yogurt (for sauce)
• 1 tablespoon lemon juice (for sauce)
• 1 garlic clove, finely minced (for sauce)
• 2 cups cooked jasmine or basmati rice (or quinoa)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• Fresh parsley or mint, chopped
• Optional: pickled onions, turkey ham strips, olives, crumbled feta, lemon wedges

Instructions

1. Step 1: Prepare the chicken marinade by combining olive oil, lemon juice, plain yogurt, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, cayenne (if using), salt, and pepper in a large bowl or resealable bag. Whisk well to blend the spices.
2. Step 2: Add the chicken pieces to the marinade, making sure each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for deeper flavor.
3. Step 3: While the chicken marinates, prepare the garlic yogurt sauce by whisking together Greek yogurt, lemon juice, and minced garlic in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until serving.
4. Step 4: Cook the rice according to the package instructions. For best results, rinse jasmine or basmati rice under cold water until clear before cooking. Once done, fluff with a fork and keep warm.
5. Step 5: Prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and chopping fresh parsley or mint. Arrange separately for easy assembly.
6. Step 6: Heat a large skillet over medium-high heat and cook the marinated chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Chicken thighs may take slightly longer. Let the chicken rest for 5 minutes before slicing.
7. Step 7: Assemble the bowls by dividing the warm rice among serving plates. Top with sliced chicken, cucumbers, cherry tomatoes, red onion, and lettuce. Drizzle generously with the garlic yogurt sauce and sprinkle with fresh herbs. Add any optional toppings you like.

Tips & Variations

• For a lighter option, substitute chicken breasts and trim any excess fat before marinating.
• Add pickled onions or crumbled feta for extra tang and creaminess.
• Use quinoa instead of rice for a higher-protein grain base.
• If you prefer, grill the chicken instead of pan-cooking for a smoky flavor.
• Marinate the chicken overnight for an even more intense flavor infusion.

Storage

Store leftover marinated chicken and cooked components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave until warmed through. Keep the garlic yogurt sauce chilled and add fresh vegetables just before serving to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative, but be careful not to overcook them as they dry out faster than thighs.

Is there a good substitute for the yogurt in the marinade?

If you don’t have yogurt, you can use a mixture of olive oil and lemon juice with the spices, though the yogurt helps tenderize and adds creaminess to the chicken.

Chicken Shawarma Bowl Recipe

Print Recipe

★★★★★

4.7 from 227 reviews

A flavorful and vibrant Chicken Shawarma Bowl featuring marinated and skillet-cooked chicken thighs, served over fluffy jasmine or basmati rice with fresh vegetables and a tangy garlic yogurt sauce. This easy-to-make dish brings Middle Eastern-inspired spices to your dinner table with a healthy and satisfying bowl format.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus marinating time of 30 minutes to 4 hours)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1½ teaspoons smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

For the Garlic Yogurt Sauce:

• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• Salt and black pepper, to taste

For the Bowl Assembly:

• 2 cups cooked jasmine or basmati rice (or quinoa)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• Fresh parsley or mint, chopped
• Optional: pickled onions, turkey ham strips, olives, crumbled feta, lemon wedges

Instructions

1. Prepare the Chicken Marinade: Combine olive oil, lemon juice, plain yogurt, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, cayenne pepper (if using), salt, and black pepper in a large bowl or resealable bag. Mix well and coat the chicken thighs or breasts with the marinade evenly. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor.
2. Make the Garlic Yogurt Sauce: In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, salt, and black pepper. Cover and keep chilled until serving. This sauce can be prepared a day ahead for convenience.
3. Cook the Rice: Rinse jasmine or basmati rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions until tender. Once cooked, fluff the rice with a fork and keep warm.
4. Prepare the Vegetables: While the rice cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop fresh parsley or mint. Arrange the vegetables separately for easy assembly later.
5. Cook the Chicken: Heat a large skillet over medium-high heat. Remove chicken from the marinade and cook in the skillet for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Thighs may require slightly more time. Let the chicken rest for 5 minutes before slicing into strips.
6. Assemble the Bowls: Divide cooked rice into serving bowls. Top each bowl with sliced chicken, diced cucumber, cherry tomatoes, red onion, shredded lettuce or mixed greens, and chopped herbs. Drizzle generously with garlic yogurt sauce. Add optional toppings like pickled onions, turkey ham strips, olives, crumbled feta, and lemon wedges as desired.

Notes

• Marinating the chicken for 2-4 hours enhances the flavor and tenderness.
• If you prefer a spicier dish, increase cayenne pepper or add a pinch of chili flakes.
• The garlic yogurt sauce can be made a day in advance and kept refrigerated.
• For a gluten-free option, ensure all additional toppings are gluten-free.
• Use quinoa instead of rice for a protein boost.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken shawarma, Middle Eastern bowl, garlic yogurt sauce, skillet chicken, marinated chicken, healthy dinner bowl