Chicken Shawarma Bowls
If you’ve ever indulged in the deliciousness that is Chicken Shawarma, you know it’s a culinary experience that dances on the taste buds. These Chicken Shawarma Bowls bring all the flavors of traditional shawarma right to your kitchen, featuring tender, spiced chicken served over fluffy rice and topped with fresh veggies. It’s a vibrant dish filled with textures, colors, and flavors, perfect for a hearty weeknight meal or meal prep for the week. Let’s dive into how you can create this delightful dish from scratch!
Why It Works Every Time
The secret to amazing Chicken Shawarma Bowls lies in the marinade and the way the chicken is cooked. The combination of spices creates a rich, aromatic flavor profile while the yogurt tenderizes the chicken, making it juicy and flavorful. Cooking the chicken to perfection results in a satisfying bite, and when served over basmati rice with fresh toppings, you have a balanced meal that’s both nutritious and delicious. This recipe is versatile, allowing you to adjust spices and toppings to suit your taste.
What You’ll Gather
- 1 cup basmati rice
- 1 3/4 cup water
- A pinch of salt
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 4 tablespoons Greek yogurt
- 2 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon each: ground cumin, ground coriander, smoked paprika, turmeric, salt
- 1/2 teaspoon each: allspice or 7 spice, ground cinnamon, garlic powder, black pepper
- 3-4 Persian cucumbers, chopped
- 2 Roma tomatoes, chopped
- 1/4 red onion, chopped
- 1/4 cup olives of choice
- 2 tablespoons minced parsley
- 1 teaspoon each: lemon juice, vinegar, olive oil
- Salt and pepper to taste
- For serving: hummus, shawarma white sauce, feta cheese, pickled red onion, or favorite pickles
Gear Up: What to Grab
- Large bowl – for marinating the chicken
- Skillet or grill – for cooking the chicken
- Medium saucepan – for cooking the rice
- Cutting board and knife – for chopping veggies
- Spoon – for serving and mixing
Chicken Shawarma Bowls: From Prep to Plate
Step 1: Marinate the Chicken
Start by preparing the marinade for the chicken. In a large bowl, combine the Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all the spices listed above. Mix well until combined. Add the chicken, coating it thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
Step 2: Cook the Rice
In a medium saucepan, combine the basmati rice, water, and a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
Step 3: Cook the Chicken
Heat a skillet or grill over medium-high heat. Once hot, add the marinated chicken. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing it into strips.
Step 4: Prepare the Veggies
While the chicken is cooking, chop the Persian cucumbers, Roma tomatoes, and red onion. In a small bowl, combine the chopped veggies with olives, minced parsley, lemon juice, vinegar, olive oil, and season with salt and pepper to taste. Toss to combine and set aside.
Step 5: Assemble the Bowls
To assemble your Chicken Shawarma Bowls, start with a generous scoop of fluffy basmati rice at the bottom of the bowl. Top it with sliced chicken, then add the fresh veggie mixture. For extra flavor, drizzle with hummus or shawarma white sauce, and sprinkle with feta cheese or pickled onions if desired. Serve warm and enjoy the explosion of flavors!
Variations for Dietary Needs
- Gluten-Free: This recipe is naturally gluten-free; just ensure any store-bought sauces are gluten-free.
- Low-Carb: Substitute the rice with cauliflower rice or a bed of leafy greens.
- Dairy-Free: Omit the Greek yogurt in the marinade and replace it with a dairy-free yogurt alternative.
- Spicier Version: Add red pepper flakes or a pinch of cayenne pepper to the marinade for some heat.
Learn from These Mistakes
- Not marinating long enough: For the best flavor, allow the chicken to marinate for at least 30 minutes, but ideally overnight.
- Overcooking the chicken: Keep an eye on the cooking time to prevent the chicken from drying out. Use a meat thermometer for accuracy.
- Skipping the resting time: Letting the chicken rest after cooking helps keep it juicy and tender.
- Not fluffing the rice: Give your rice a good fluffing after cooking to separate the grains and enhance texture.
Storage & Reheat Guide
Leftover Chicken Shawarma Bowls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and rice in a skillet over medium heat or in the microwave until heated through. Fresh veggies are best added after reheating to maintain their crunch and flavor.
Common Questions
Can I use other proteins for this recipe?
Absolutely! While chicken is traditional, you can easily substitute with beef, lamb, or even tofu for a vegetarian option.
What can I serve with Chicken Shawarma Bowls?
These bowls pair well with pita bread, a side of tabbouleh, or a fresh Greek salad for a complete meal.
Can I make this dish ahead of time?
Yes! You can marinate the chicken and prep the veggies a day in advance. Just cook everything fresh before serving for the best texture and flavor.
Is there a way to make this dish spicier?
Definitely! You can add more spices to the marinade or serve with a spicy sauce on the side for those who prefer a kick.
Wrap-Up
These Chicken Shawarma Bowls are not just a meal; they are an experience bursting with flavor and freshness. The combination of marinated chicken, fluffy rice, and vibrant veggies creates a satisfying dish that is sure to impress. Perfect for meal prep, family dinners, or even a cozy night in, this recipe offers endless possibilities for customization. Enjoy crafting these bowls in your kitchen, and savor every bite of this delicious and aromatic dish!
Chicken Shawarma Bowls
Ingredients
Equipment
Method
- Step 1: Marinate the Chicken - In a large bowl, combine the Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all the spices. Mix well, add the chicken, coat thoroughly, cover, and let it marinate for at least 30 minutes or overnight.
- Step 2: Cook the Rice - In a medium saucepan, combine the basmati rice, water, and a pinch of salt. Boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes. Let it sit covered for an additional 5 minutes, then fluff with a fork.
- Step 3: Cook the Chicken - Heat a skillet or grill over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side until cooked through and has a nice char. Let it rest before slicing into strips.
- Step 4: Prepare the Veggies - While the chicken cooks, chop the cucumbers, tomatoes, and onion. In a small bowl, combine chopped veggies with olives, parsley, lemon juice, vinegar, olive oil, and season with salt and pepper. Toss to combine.
- Step 5: Assemble the Bowls - Start with a scoop of rice in the bowl, top with sliced chicken, then add the veggie mixture. Drizzle with hummus or shawarma white sauce, sprinkle with feta cheese or pickled onions, and serve warm.
Notes
- For best flavor, marinate the chicken overnight.
- Use a meat thermometer to avoid overcooking the chicken.
- Fluff rice after cooking to enhance texture.
