Chicken Shawarma Bowl: Bold Flavors Meet Easy Comfort
Enjoy a flavorful and easy-to-make Chicken Shawarma Bowl with aromatic rice, fresh vegetables, and creamy garlic sauce.
Ingredients
For the Chicken Shawarma
- 2 lbs boneless, skinless chicken thighs or breast
- 2-3 tbsp extra virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp ground allspice (heaping)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1 tbsp sumac
- 0.25 tsp ground turmeric
- to taste Sea salt
- 1 tsp black pepper
- 2 cups basmati rice
- 3 cups water or low-sodium chicken broth
- 0.5 tsp turmeric
- 1 tsp oregano
- 1 tsp ground cumin
- 1 bay leaf bay leaf
- 2 tbsp Greek yogurt (heaping)
- 0.25 cup sour cream
- 7-8 cloves garlic cloves (peeled)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or more, to taste)
- 0.25 tsp black pepper
- 0.5 tsp sugar
- as needed Water (to thin sauce)
Vegetables and Bread
- to taste Romaine or iceberg lettuce, chopped
- to taste Fresh tomatoes, diced
- to taste Cucumber, sliced
- to taste Pickled red cabbage
- to taste Sliced onions
- optional pita bread Pita bread
- optional hot sauce Hot sauce of your choice
Instructions
- Blend Greek yogurt, sour cream, garlic, olive oil, lemon juice, sugar, black pepper, and water. Chill for 1 hour.
- Slightly freeze chicken, then marinate with spices and lemon juice for 30 minutes.
- Sear chicken in a skillet until browned, then cook through. Keep warm.
- Rinse rice, toast in oil, add water/broth, spices, and bay leaf. Simmer for 10-11 minutes, then rest covered.
- Assemble rice, chicken, and vegetables in bowls. Drizzle with garlic sauce and hot sauce. Serve with pita if desired.
Notes
For best flavor, marinate chicken overnight and prepare sauce ahead of time.