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Homemade Chicken Shawarma Bowls photo

Chicken Shawarma Bowls

These Chicken Shawarma Bowls are bursting with flavor! Tender marinated chicken, fluffy rice, and fresh veggies make for a delightful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 1 cup basmati rice
  • 1.75 cups water
  • a pinch salt
For the Chicken:
  • 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 ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 0.5 teaspoon allspice or 7 spice
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
For the Veggies:
  • 3-4 Persian cucumbers, chopped
  • 2 Roma tomatoes, chopped
  • 0.25 red onion, chopped
  • 0.25 cup olives of choice
  • 2 tablespoons minced parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon vinegar
  • 1 teaspoon olive oil
  • Salt and pepper to taste
For Serving:
  • hummus
  • shawarma white sauce
  • feta cheese
  • pickled red onion
  • favorite pickles

Equipment

  • Large bowl
  • Skillet or grill
  • Medium saucepan
  • Cutting board and knife
  • Spoon

Method
 

Chicken Shawarma Bowls Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.