Chicken Shawarma Bowl Recipe

Introduction

Chicken shawarma bowls are a flavorful and satisfying meal that brings the vibrant spices of the Middle East to your table. Packed with tender marinated chicken, fresh vegetables, and a creamy garlic yogurt sauce, this dish is easy to prepare and perfect for a weeknight dinner or casual entertaining.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1½ teaspoons smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• ½ cup plain Greek yogurt (for sauce)
• 1 tablespoon lemon juice (for sauce)
• 1 garlic clove, finely minced (for sauce)
• 2 cups cooked jasmine or basmati rice (or quinoa)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• Fresh parsley or mint, chopped
• Optional: pickled onions, turkey ham strips, olives, crumbled feta, lemon wedges

Instructions

1. Step 1: Prepare the chicken marinade by whisking together olive oil, lemon juice, plain yogurt, ground cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, cayenne pepper (if using), salt, and black pepper in a large bowl or resealable bag. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
2. Step 2: Make the garlic yogurt sauce by combining Greek yogurt, lemon juice, and minced garlic in a small bowl. Season with salt and pepper, then cover and refrigerate until ready to serve. This can be prepared up to 24 hours ahead.
3. Step 3: Cook the rice according to package instructions. Rinse jasmine or basmati rice until water runs clear for best texture. Fluff with a fork when done and keep warm.
4. Step 4: While the rice cooks, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and chopping fresh herbs. Arrange separately for easy assembly.
5. Step 5: Remove the chicken from the marinade and cook in a large skillet over medium-high heat for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
6. Step 6: Assemble the bowls by dividing warm rice among serving dishes. Top with sliced chicken, cucumber, tomatoes, red onion, and lettuce. Drizzle with garlic yogurt sauce and sprinkle fresh herbs on top. Add any optional toppings if desired.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat; chicken breasts work well for a leaner option.
• Marinate the chicken overnight for even deeper flavor.
• Swap rice for quinoa or cauliflower rice for a gluten-free or lower-carb alternative.
• Add a dash of sumac or za’atar to the garlic yogurt sauce to enhance Middle Eastern flavors.
• Top with crumbled feta or olives for extra richness and texture.

Storage

Store leftover chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop until warmed through. Add fresh vegetables and sauce after reheating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner option, though thighs tend to be juicier and more flavorful when cooked.

How long should I marinate the chicken?

Marinate for at least 30 minutes, but for best results, aim for 2 to 4 hours. You can also marinate overnight to deepen the flavor.

Chicken Shawarma Bowl Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Chicken Shawarma Bowl is a flavorful and vibrant dish featuring marinated chicken thighs cooked to perfection and served over fluffy jasmine or basmati rice. Enhanced with fresh vegetables, a tangy garlic yogurt sauce, and optional toppings like pickled onions and feta, this bowl offers a delicious and healthy meal inspired by Middle Eastern flavors.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1½ teaspoons smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

For the Garlic Yogurt Sauce:

• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• Salt and black pepper, to taste

For the Bowl Assembly:

• 2 cups cooked jasmine or basmati rice (or quinoa)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• Fresh parsley or mint, chopped
• Optional: pickled onions, turkey ham strips, olives, crumbled feta, lemon wedges

Instructions

1. Prepare the Chicken Marinade: In a large bowl or resealable bag, combine olive oil, lemon juice, plain yogurt, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, garlic powder, cayenne pepper (if using), salt, and black pepper. Whisk thoroughly until well blended. Add the chicken pieces and coat them completely with the marinade. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for best flavor absorption.
2. Make the Garlic Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. This sauce can be prepared up to 24 hours in advance to enhance the flavors.
3. Cook the Rice: Rinse jasmine or basmati rice under cold water until the water runs clear to remove excess starch. Cook the rice following package instructions until tender. Once done, fluff the rice with a fork and keep it warm while preparing other ingredients.
4. Prepare the Vegetables: While the rice is cooking, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop fresh parsley or mint. Arrange the vegetables and herbs in separate bowls to streamline assembly later.
5. Cook the Chicken: Remove the chicken from the marinade, shaking off any excess. Heat a large skillet over medium-high heat and add a small amount of oil if needed. Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Thighs may require slightly longer cooking time. After cooking, let the chicken rest for 5 minutes to ensure juices redistribute, then slice it into strips.
6. Assemble the Bowls: Divide warm cooked rice among serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and shredded lettuce or mixed greens. Drizzle generously with the garlic yogurt sauce and sprinkle with chopped fresh parsley or mint. Add optional toppings such as pickled onions, turkey ham strips, olives, crumbled feta, and lemon wedges as desired for extra flavor and garnish.

Notes

• For best flavor, marinate chicken for 2-4 hours, but 30 minutes is sufficient if short on time.
• Use chicken thighs for juicier texture, or breasts for leaner protein.
• The garlic yogurt sauce can be made ahead and refrigerated up to 24 hours.
• Feel free to substitute rice with quinoa or cauliflower rice for different textures or dietary preferences.
• Optional toppings like feta and olives add a Mediterranean twist, while pickled onions add a tangy crunch.
• Adjust cayenne pepper to control heat level or omit for milder taste.

Keywords: Chicken Shawarma, Middle Eastern Chicken, Shawarma Bowl, Garlic Yogurt Sauce, Healthy Chicken Bowl, Easy Chicken Marinade