Craving the bold, savory flavors of the Middle East? These Chicken Shawarma Bowls deliver everything you love about shawarma in a wholesome, bowl-based format. Featuring juicy, spiced chicken, fluffy rice, fresh vegetables, and creamy yogurt sauce, this dish is as satisfying as it is easy to prepare.
How to Make Chicken Shawarma Bowls
Step-by-Step Instructions
- Marinate the Chicken: Coat the chicken with a flavorful blend of olive oil, spices, and lemon juice. Let it marinate to ensure maximum flavor.
- Cook the Rice: Prepare fluffy basmati rice as the base for the bowls.
- Cook the Chicken: Sear the marinated chicken in a skillet until golden brown and perfectly cooked.
- Chop the Veggies: Combine cucumbers, tomatoes, onions, and bell peppers in a bowl for a fresh topping.
- Make the Yogurt Sauce: Whisk together yogurt, fresh dill, and lemon juice for a creamy finishing touch.
- Assemble the Bowls: Layer rice, chicken, veggies, and sauce in bowls. Add hummus and serve with pita bread for an authentic touch.
Chicken Shawarma Bowls
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- For the Chicken Marinade:
1 lb (450g) boneless chicken thighs or breasts
3 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
¼ tsp cayenne pepper
¼ tsp cinnamon
Salt and black pepper to taste
Juice of 1 lemon - For the Rice:
2 cups basmati rice
2 cups water
Salt to taste - For the Vegetables:
1 cup diced cucumbers
1 cup diced tomatoes
½ cup sliced red onions
½ cup diced bell peppers
¼ cup crumbled feta cheese
Juice of 1 lemon - For the Yogurt Sauce:
1 cup plain yogurt
1 tbsp fresh dill, chopped
Juice of 1 lemon
Directions
- In a large bowl, mix olive oil, paprika, cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper. Add chicken and coat evenly. Marinate at room temperature for 30 minutes or refrigerate for up to 3 hours.
- In a medium pot, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes before fluffing with a fork.
- Heat a tablespoon of oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F. Let the chicken rest for 10 minutes, then slice into thin strips.
- In a bowl, combine cucumbers, tomatoes, onions, bell peppers, and feta. Toss with lemon juice, olive oil, and a pinch of salt.
- In a small bowl, mix yogurt, dill, and lemon juice until smooth.
- Divide the rice among bowls. Add the chicken slices, veggies, and a dollop of yogurt sauce. Top with hummus if desired and serve with pita bread.
