Chicken Shawarma Bowls
Chicken Shawarma Bowls blend bold, warm spices with fresh, vibrant ingredients, creating a meal that's as comforting as it is flavorful.
Servings: 4 servings
Calories: 450kcal
Ingredients
Chicken Shawarma
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 large cloves garlic minced
- pinch cayenne pepper
- 0.25 teaspoon black pepper
- 1 teaspoon ground cardamon
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons smoked paprika
- 1.25 pounds boneless, skinless chicken thighs
Rice Bowls (divided between bowls)
- 1.5 cups cooked rice or quinoa
- 2 Persian cucumber or one English, chopped
- 0.75 cup cherry tomatoes halved or quartered
- 1 small red onion diced or thinly sliced
- 0.33 cup hummus
- chopped parsley to garnish
Yogurt Sauce
- 0.5 cup full-fat, plain Greek yogurt I use Fage
- 2 tablespoons lemon juice
- 1 large clove garlic grated
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon water to thin dressing - add 1 teaspoon at a time until you reach desired consistency.
Instructions
Chicken Shawarma
- Mix marinade ingredients together in a large zipper bag or bowl. Place the chicken into the marinade and toss or massage to thoroughly coat.
- Place in the refrigerator overnight, or for at least 1 hour.
Cook Chicken on the Stove
- Heat a large cast iron, or heavy bottomed skillet over medium high heat and add the chicken. Cook, flipping occasionally until the chicken is cooked through – 165°F internal temperature when a thermometer is inserted into the thickest part of the chicken, about 15 minutes.
- Transfer to a plate, cover, and allow chicken to rest for 10 minutes. Slice chicken into strips and set aside.
Yogurt Sauce
- In a medium-sized mixing bowl whisk together yogurt, garlic, lemon juice, one teaspoon of water, salt and pepper.
- The sauce should be thick yet drizzle-able. If it’s too thick, whisk in a teaspoon of water at a time until it reaches your desired texture.
To Bake Chicken
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil and add the chicken. Pour marinade over the chicken.
- Bake chicken for approximately 25 minutes, or until cooked through (165°F) and browned. Toss with the seasoning towards the end of the cooking time, if desired.
- Remove from oven and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.
To Grill Chicken
- Grill chicken over medium-high heat for 6 to 8 minutes per side, until cooked through (165°F).
- Remove from the grill and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.
Assemble Bowls
- Add a scoop of cooked rice to the bottom of your bowl, and top with sliced or chopped chicken.
- Arrange the veggies around the bowl in sections – group the cucumbers, tomatoes, onions, and hummus in their own distinct spots.
- Drizzle with yogurt sauce and garnish with parsley. Serve with warm pita bread, if desired.
Notes
- Toss in kalamata olives for a salty and briny bite.
- Sprinkle on crumbled feta cheese to add a tangy creaminess.
- Top with pickled red onions for a pop of acidity and color.
- Add roasted zucchini, eggplant, or bell peppers for extra veggies.
- Sprinkle on crispy pita chips or toasted pine nuts for texture.
- Store leftover or meal-prep bowl ingredients in separate airtight containers in the refrigerator for 3-4 days for optimal freshness.
Nutrition
Calories: 450kcal | Carbohydrates: 29g | Protein: 34g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 511mg | Potassium: 668mg | Fiber: 3g | Sugar: 4g | Vitamin A: 719IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 3mg
