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Chicken Shawarma Bowl Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/chicken-shawarma-bowl-recipe/