Chicken Shawarma Bowls

why make this recipe

Chicken Shawarma Bowls are a tasty and vibrant option if you want a satisfying meal that’s packed with flavor and nutrition. This dish features marinated chicken thighs, fresh vegetables, and creamy yogurt, all served over fragrant rice. It’s not only delicious but also customizable, so you can adapt it to your taste. Plus, it’s a fantastic way to bring a bit of Middle Eastern flair to your dining table!

how to make Chicken Shawarma Bowls

Ingredients :

1 Tbsp. extra-virgin olive oil
1 Tbsp. smoked paprika
2 tsp. ground coriander
1 1/2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
Freshly ground black pepper
2 lb. boneless, skinless chicken thighs
1 cup long-grain white rice, rinsed and drained
Kosher salt
1 Tbsp. plus 2 tsp. extra-virgin olive oil
2 small cucumbers, sliced into half-moons
2 bell peppers, seeds and ribs removed, chopped
1/4 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta
Pinch of crushed red pepper flakes
Juice of 2 lemons, divided
1 cup plain Greek yogurt
1 Tbsp. chopped fresh dill
Store-bought or homemade hummus and pita, cut into triangles, warmed, for serving

Directions :

In a large bowl, mix the olive oil, smoked paprika, ground coriander, kosher salt, ground cumin, ground turmeric, cayenne pepper, and ground cinnamon. Season with freshly ground black pepper.
Add the chicken thighs to the bowl and toss to coat them well. Let the chicken marinate at room temperature for 30 minutes or refrigerate for up to 3 hours for more flavor.
In a medium pot, combine the rice, some salt, and water. Bring it to a boil, reduce the heat, cover, and cook for about 15 minutes. After cooking, let it rest for 10 minutes, then fluff it with a fork.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the marinated chicken until it is golden brown and fully cooked (165°F). Once cooked, let it rest, then slice the chicken.
In a bowl, combine the cucumbers, bell peppers, red onion, cherry tomatoes, and feta cheese. Sprinkle with crushed red pepper flakes, drizzle with lemon juice, and olive oil, and toss everything together.
In another bowl, mix the Greek yogurt, dill, and some lemon juice.
Serve the rice topped with sliced chicken, the fresh veggie mix, a dollop of yogurt sauce, and warm hummus with pita triangles.

how to serve Chicken Shawarma Bowls

Serve Chicken Shawarma Bowls in individual bowls for a pretty presentation. Layer the fluffy rice at the bottom, followed by slices of the marinated chicken. Top with the fresh vegetable mix and spoon over the herb yogurt. Don’t forget to offer hummus and warm pita triangles on the side. This makes for a colorful and satisfying meal!

how to store Chicken Shawarma Bowls

To store leftovers, place the chicken, rice, and veggies in separate airtight containers. Keep them in the refrigerator for up to 3 days. To reheat, warm the chicken and rice gently in the microwave, and enjoy your delicious meal again!

tips to make Chicken Shawarma Bowls

For extra flavor, let the chicken marinate in the spices overnight.
Use brown rice or quinoa instead of white rice for a healthier option.
Feel free to add your favorite veggies, such as carrots or zucchini, to the mix.
Adjust the spices to suit your taste, increasing the cayenne if you like more heat.

variation

You can switch the chicken with beef or lamb for a different protein option. Additionally, if you are looking for a vegetarian version, consider using grilled halloumi or chickpeas instead of chicken.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts; just adjust the cooking time as they may cook faster.

2. Is this recipe gluten-free?
The recipe can be gluten-free if you choose gluten-free pita or omit the pita altogether.

3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken, rice, and veggies in advance and assemble the bowls when you’re ready to serve for the freshest taste.