Chicken Shawarma Bowl
A flavorful and easy-to-make Chicken Shawarma Bowl that combines marinated chicken with fresh vegetables and rice for a satisfying meal.
Ingredients
Meat
- 1.5 lbs boneless skinless chicken thighs
Marinade
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 piece lemon (juice of 1 lemon)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Base
- 3 cups cooked basmati or jasmine rice
Vegetables & Toppings
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 small red onion, thinly sliced
- to taste fresh parsley, chopped
- optional pickled red onions
- for serving hummus or tzatziki
- as needed lemon wedges
Instructions
- Mix Greek yogurt, olive oil, lemon juice, garlic, and spices. Marinate chicken for at least 1 hour.
- Cook marinated chicken in a skillet over medium-high heat until golden and cooked through, about 5-6 minutes per side. Rest and slice into strips.
- Prepare rice and chop vegetables. Arrange ingredients in bowls.
- Assemble bowls with rice, chicken, vegetables, and toppings. Garnish with parsley and lemon.
Notes
Marinate the chicken overnight for more flavor.