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Chicken Shawarma Bowls

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Recreate the incredible flavors of shawarma wraps in these easy and satisfying chicken shawarma bowls. Perfect for a quick weeknight meal, these bowls are customizable and packed with vibrant ingredients.

Ingredients

Scale

For the Rice

  • 1 cup basmati rice (long-grain)
  • 1.75 cups water
  • 1 pinch salt (for rice)

Chicken Shawarma Marinade

  • 1.5 pounds boneless, skinless chicken breasts or thighs (Thighs recommended for tenderness)
  • 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 (for marinade)
  • 0.5 teaspoon allspice or 7 spice (Middle Eastern blend or allspice)
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper

For the Fresh Salad

  • 3.5 cups Persian cucumbers (chopped)
  • 2 medium Roma tomatoes (chopped)
  • 0.25 cup red onion (chopped)
  • 0.25 cup olives of choice (Kalamata or green)
  • 2 tablespoons parsley (minced)
  • 1 teaspoon lemon juice (for dressing)
  • 1 teaspoon vinegar (Red wine or apple cider)
  • 1 teaspoon olive oil (for dressing)
  • 1 to taste salt and pepper (for dressing)

For Serving

  • Hummus (for serving)
  • Shawarma white sauce (for serving)
  • Feta cheese (crumbled, for serving)
  • Pickled red onion (for serving)
  • Favorite pickles (for serving)

Instructions

  1. First things first, give that basmati rice a good rinse under cold water. Keep rinsing until the water you drain off is clear – this gets rid of extra starch and makes your rice extra fluffy. Now, into a medium saucepan it goes! Add the rinsed rice, your water, and that pinch of salt. Bring everything to a boil over medium-high heat. Once it’s boiling, turn the heat way down to low, pop a lid on tight, and let it simmer for about 15-20 minutes. You want all that water to be absorbed and the rice to be perfectly tender. Once the water is gone, take it off the heat but keep that lid on for another 5 minutes. This lets the rice steam and finish cooking. Then, just fluff it up gently with a fork. Easy peasy!
  2. Let’s prep the chicken. Cut your chicken breasts or thighs into bite-sized pieces. This helps them cook evenly and quickly. In a medium bowl, whisk together all the marinade ingredients: Greek yogurt, lemon/lime juice, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, salt, allspice/7 spice, cinnamon, garlic powder, and black pepper. It should smell amazing already! Toss those chicken pieces into the marinade and make sure they’re all coated beautifully. Cover the bowl and pop it in the fridge. Let it marinate for at least 30 minutes, but honestly, up to 4 hours is even better if you have the time!
  3. Now for the cooking! Heat up a large skillet or a grill pan over medium-high heat. A good sizzle is what we’re after. Carefully add your marinated chicken to the hot pan in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear! Cook for about 5-7 minutes on each side, until it’s cooked all the way through and has those lovely browned bits.
  4. In a medium bowl, combine all your chopped salad goodies: cucumbers, tomatoes, red onion, olives, and that lovely fresh parsley. In a small bowl, whisk together the lemon juice, vinegar, and olive oil for the dressing. Season it with salt and pepper until it tastes just right to you. Pour that dressing over your salad ingredients and give it a good toss. Fresh, bright, and ready to go!
  5. Time for the grand finale! Start by dividing your fluffy cooked rice among your serving bowls. Generously pile on that delicious, perfectly cooked chicken shawarma right on top of the rice. Next, add a big scoop of your vibrant fresh salad. And now for the best part – the toppings! Go wild with your hummus, that creamy shawarma white sauce, crumbled feta, tangy pickled red onions, and your favorite pickles. Pile it high and make it your own!

Notes

For a vegetarian/vegan option, swap chicken for tofu, cauliflower, or chickpeas and use dairy-free yogurt and skip feta for vegan. Add cayenne pepper or red pepper flakes for more heat. Feel free to add other vegetables like bell peppers or carrots. Quinoa, couscous, or brown rice can be used as an alternative base. For Shawarma White Sauce DIY: mix Greek yogurt with minced garlic, lemon juice, salt, and cumin.

Find it online: https://speedydishes.com/easy-dinner-recipes-chicken-shawarma-bowls/