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Homemade Chicken Shawarma Bowls recipe photo

Chicken Shawarma Bowls

These Chicken Shawarma Bowls are bursting with flavor! Enjoy tender, spiced chicken over fluffy rice with fresh veggies and creamy sauces.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 1 cup basmati rice rinsed
  • 1.75 cups water
  • pinch salt
For the Chicken Marinade:
  • 1.5 pounds chicken breasts or thighs boneless and skinless
  • 4 tablespoons Greek yogurt
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 0.5 teaspoon allspice or 7 spice
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
For the Salad:
  • 3-4 Persian cucumbers chopped
  • 2 Roma tomatoes chopped
  • 0.25 red onion chopped
  • 0.25 cup olives of choice
  • 2 tablespoons minced parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon vinegar
  • 2 tablespoons olive oil
  • to taste salt and pepper
For Serving:
  • hummus
  • shawarma white sauce
  • feta cheese
  • pickled red onion
  • favorite pickles

Equipment

  • Large pot or rice cooker
  • Mixing bowls
  • Grill or skillet
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.