Description

This Chicken Shawarma Bowl is a delicious and healthy meal inspired by Middle Eastern flavors. Featuring spiced, juicy chicken, fluffy rice, vibrant fresh veggies, and a creamy homemade garlic sauce, this bowl comes together quickly for a satisfying lunch or weeknight dinner. It’s perfect for meal prep and can be easily customized based on your favorite toppings.

Ingredients

Units Scale

For the Chicken Shawarma

1 lb boneless, skinless chicken thighs
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1 tsp kosher salt
Juice of 1 lemon

For the Rice

1 cup basmati or jasmine rice
2 cups water
1/2 tsp salt

For the Garlic Sauce

1/2 cup plain Greek yogurt
1 tbsp mayonnaise
2 cloves garlic, minced
Juice of 1/2 lemon
Pinch of salt

Toppings

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup pickled vegetables (optional)
2 tbsp chopped fresh parsley

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Instructions

Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or up to overnight for best flavor.
Cook the Rice: Rinse the rice under cold water until the water runs clear. In a saucepan, add rice, water, and salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-6 minutes per side, or until fully cooked and nicely charred in spots. Transfer to a cutting board and slice into strips.
Make the Garlic Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and salt. Adjust seasoning to taste, then refrigerate until ready to use.
Prepare the Toppings: Slice the cherry tomatoes, dice the cucumbers, thinly slice the red onions, and chop the pickled vegetables if using. Chop fresh parsley for garnish.
Assemble the Bowls: Divide the rice among bowls, top with sliced chicken, arrange the tomatoes, cucumber, red onion, and pickled vegetables on top. Drizzle with garlic sauce and garnish with chopped parsley. Serve immediately and enjoy!

Notes

Chicken breast can be used instead of thighs but may be slightly less juicy.
Add extra toppings like olives, feta cheese, or hummus for variety.
The garlic sauce can be made ahead and stored in the fridge for up to 3 days.
Try serving with warm pita bread on the side for a heartier meal.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 890mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg