Chicken Shawarma Bowls
If you’re on the hunt for a delicious, satisfying, and healthy meal, look no further than these Chicken Shawarma Bowls! Bursting with flavor and vibrant colors, these bowls are perfect for lunch or dinner, and they make an excellent option for meal prep too. The tender, spiced chicken paired with fluffy rice, fresh veggies, and creamy sauces creates a delightful medley that will tantalize your taste buds. Let’s get cooking!
What You’ll Love About This Recipe
– Quick and easy to prepare, making it perfect for weeknight dinners.
– Packed with bold flavors from traditional shawarma spices.
– Versatile! You can customize it with your favorite toppings.
– Healthy and colorful, filled with fresh vegetables.
– Great for leftovers and meal prepping.
What Goes In
- 1 cup basmati rice: Fluffy and fragrant, it serves as the perfect base for the dish.
- 1 ¾ cups water: Necessary for cooking the rice.
- Pinch of salt: To season the rice.
- 1.5 pounds chicken breasts or thighs: Boneless and skinless chicken is ideal for marinating and grilling.
- 4 tablespoons Greek yogurt: Adds creaminess and tang to the chicken marinade.
- 2 tablespoons lemon or lime juice: Brightens up the dish with a citrusy zing.
- 2 tablespoons olive oil: For moisture and richness in the marinade.
- 4 cloves garlic, minced: A must-have for a flavorful marinade.
- 1 teaspoon EACH ground cumin, ground coriander, smoked paprika, turmeric, salt: These spices create the signature shawarma flavor.
- ½ teaspoon EACH allspice or 7 spice, ground cinnamon, garlic powder, black pepper: For extra depth and warmth.
- 3-4 Persian cucumbers, chopped: Fresh and crunchy to add texture.
- 2 Roma tomatoes, chopped: Juicy and vibrant, they lend a refreshing taste.
- ¼ red onion, chopped: Adds a touch of sharpness.
- ¼ cup olives of choice: A briny bite that complements the dish.
- 2 tablespoons minced parsley: For a fresh finish.
- 1 teaspoon EACH lemon juice, vinegar, olive oil: To dress the salad.
- Salt and pepper to taste: Essential for balancing flavors.
- For Serving: Hummus, shawarma white sauce, feta cheese, pickled red onion, or favorite pickles.
Gear Checklist
- Large pot or rice cooker: For cooking the basmati rice.
- Mixing bowls: For marinating the chicken and preparing salads.
- Grill or skillet: To cook the chicken to perfection.
- Cutting board and knife: For chopping veggies and prepping ingredients.
- Measuring cups and spoons: To ensure accuracy in your measurements.
Chicken Shawarma Bowls: Step-by-Step Guide
Step 1: Prepare the Rice
Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures fluffy rice. In a large pot, combine the rinsed rice, 1 ¾ cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water has been absorbed. Once done, fluff with a fork and set aside.
Step 2: Marinate the Chicken
In a large mixing bowl, combine Greek yogurt, lemon or lime juice, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, salt, allspice or 7 spice, cinnamon, garlic powder, and black pepper. Add the chicken breasts or thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
Step 3: Cook the Chicken
Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side (depending on thickness) until fully cooked and golden brown. The internal temperature should reach 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Step 4: Prepare the Salad
While the chicken is resting, prepare the salad. In a bowl, combine chopped Persian cucumbers, Roma tomatoes, red onion, olives, and minced parsley. In a small bowl, whisk together lemon juice, vinegar, olive oil, salt, and pepper to create a dressing. Pour over the salad and toss gently to combine.
Step 5: Assemble the Bowls
To assemble your Chicken Shawarma Bowls, start with a generous serving of fluffy basmati rice as the base. Top with slices of the grilled chicken. Add a hearty scoop of the salad on one side. Feel free to add hummus, shawarma white sauce, crumbled feta cheese, pickled red onion, or your favorite pickles for extra flavor and texture.
Health-Conscious Tweaks
- Substitute brown rice or quinoa for a whole grain option.
- Use low-fat Greek yogurt to reduce calories while maintaining creaminess.
- Add more vegetables like bell peppers, spinach, or carrots for added nutrients.
- Swap out the olive oil for a lighter dressing, like a vinaigrette made with lemon juice and water.
Steer Clear of These
While this recipe is versatile, there are a few common pitfalls to avoid:
- Do not over-marinate the chicken, as it can become mushy.
- Avoid using pre-cooked or frozen chicken as it may not absorb the marinade flavors effectively.
- Steer clear of overly salty toppings that can overshadow the dish’s natural flavors.
- Don’t skip the resting period after cooking the chicken; this helps retain its juices.
Leftovers & Meal Prep
These Chicken Shawarma Bowls make for fantastic leftovers. Store the components separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice in the microwave or on the stove, and assemble your bowls fresh each time. This not only keeps everything tasting great but also allows you to enjoy the vibrant colors and textures of the fresh salad each day!
Popular Questions
Can I use other types of protein in this recipe?
Absolutely! You can substitute the chicken with beef, lamb, or even tofu for a vegetarian version. Just adjust the cooking times as necessary.
What can I serve with Chicken Shawarma Bowls?
These bowls pair wonderfully with pita bread, additional dips like tzatziki or baba ganoush, and a side of roasted vegetables for a more filling meal.
Can I freeze the Chicken Shawarma Bowls?
Yes, you can freeze the marinated chicken before cooking. Once cooked, the chicken can also be frozen, but the texture may change slightly upon thawing. It’s best to store components separately before freezing.
How can I make this recipe vegan?
For a vegan version, replace the chicken with marinated chickpeas or grilled vegetables, and use a plant-based yogurt alternative for the marinade. You can also add more protein with lentils or quinoa.
Before You Go
These Chicken Shawarma Bowls are not just a meal; they are a celebration of flavors and textures. The tender, spiced chicken, fluffy rice, and fresh vegetables come together to create a dish that’s as nourishing as it is delicious. Whether you’re serving it for family dinner or meal prepping for the week, these bowls are sure to impress. So grab your ingredients, follow the steps, and enjoy a taste of the Middle East right in your own kitchen!
As you savor each bite, you’ll find that Chicken Shawarma Bowls are more than just a meal—they’re a delightful experience that’s easy to recreate and share. Happy cooking!
Chicken Shawarma Bowls
Ingredients
Equipment
Method
- Start by rinsing the basmati rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, 1 ¾ cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water has been absorbed. Once done, fluff with a fork and set aside.
- In a large mixing bowl, combine Greek yogurt, lemon or lime juice, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, salt, allspice or 7 spice, cinnamon, garlic powder, and black pepper. Add the chicken breasts or thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
- Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side until fully cooked and golden brown. The internal temperature should reach 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing it into strips.
- While the chicken is resting, prepare the salad. In a bowl, combine chopped Persian cucumbers, Roma tomatoes, red onion, olives, and minced parsley. In a small bowl, whisk together lemon juice, vinegar, olive oil, salt, and pepper to create a dressing. Pour over the salad and toss gently to combine.
- To assemble your Chicken Shawarma Bowls, start with a generous serving of fluffy basmati rice as the base. Top with slices of the grilled chicken. Add a hearty scoop of the salad on one side. Feel free to add hummus, shawarma white sauce, crumbled feta cheese, pickled red onion, or your favorite pickles for extra flavor and texture.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Substitute brown rice or quinoa for a whole grain option.
- Use low-fat Greek yogurt to reduce calories while maintaining creaminess.
