There’s nothing quite like the vibrant whirl of flavors that comes together in a Chicken Shawarma Bowl. As soon as I marinate those succulent chicken thighs in a fragrant mix of spices, I know I’m in for a treat. The aroma of smoked paprika and garlic dancing in the air instantly transports me to bustling Mediterranean markets, where every bite bursts with life.
This recipe is a lifesaver for busy weeknights or meal prep days, effortlessly combining tender chicken with a colorful array of fresh veggies over a satisfying rice base. Plus, customization is the name of the game here—whether you’re craving a bit of crunch from cucumbers or a zing from tangy feta, these bowls let you play with flavors to suit your mood. So, let’s dive into this easy, flavor-packed journey and bring a little Mediterranean sunshine to your dinner table!
Why are Chicken Shawarma Bowls so special?
Flavor Explosion: These Chicken Shawarma Bowls burst with an irresistible blend of spices that take your taste buds on a delightful journey.
Meal Prep Hero: Ideal for batch cooking, these bowls make your weeknight dinners a breeze with easy reheating options.
Endless Customization: Tailor each bowl to your personal preference, whether with crispy veggies or a drizzle of tangy yogurt.
Healthy and Wholesome: Packed with protein and vibrant flavors, these bowls are a nutritious choice for home-cooked meals.
Crowd-Pleaser: Perfect for family meals or entertaining friends, these colorful bowls are as pleasing to the eye as they are to the palate.
Ready to elevate your dinner routine? Embrace the culinary joy with these heartwarming bowls!
Chicken Shawarma Bowl Ingredients
• To create these delightful Chicken Shawarma Bowls, gather the following ingredients for a meal bursting with flavor and freshness!
For the Chicken Marinade
- Extra-virgin olive oil – Adds richness and moisture to the chicken; substitute with avocado oil for a different flavor.
- Smoked paprika – Provides a deep smoky flavor; regular paprika can substitute for a milder taste.
- Ground coriander – Enhances the dish with a citrusy flavor profile; substitutions include cumin for warmth.
- Kosher salt – Essential for seasoning the chicken; use table salt if needed, adjusting the quantity.
- Ground cumin – Adds earthiness; swap with curry powder for a different spice twist.
- Ground turmeric – Gives color and a subtle flavor; feel free to omit if unavailable.
- Cayenne pepper – Offers heat; reduce or remove for a milder option.
- Ground cinnamon – Provides warmth and complexity; try nutmeg as an alternative.
- Freshly ground black pepper – Enhances overall flavor.
- Boneless, skinless chicken thighs – The base protein of the dish, juicy and tender; breast can be used, but it may dry out.
For the Rice Base
- Long-grain white rice – Serves as a filling base; quinoa or cauliflower rice can be used for a low-carb alternative.
For the Fresh Veggies and Toppings
- Small cucumbers – Adds a refreshing crunch; bell peppers can offer a sweeter bite.
- Bell peppers – Brings sweetness and color; zucchini is a great replacement for variety.
- Red onion – Offers a sharp flavor; yellow onion makes a suitable substitute.
- Cherry tomatoes – Introduces freshness; any fresh tomato can be a good option.
- Feta – Adds creaminess and tang; omit for a dairy-free option.
- Crushed red pepper flakes – Adds optional heat to the dish.
- Juice of lemons – Brightens flavors; lime juice can serve as an alternative.
- Plain Greek yogurt – Used for the sauce; substitute with non-dairy yogurt for a vegan version.
- Chopped fresh dill – Adds freshness and herbaceous notes; parsley can be a great replacement.
With these ingredients on hand, you’ll be well on your way to creating tasty Chicken Shawarma Bowls that will delight everyone at your table!
How to Make Chicken Shawarma Bowls
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Marinate Chicken: In a large mixing bowl, combine the extra-virgin olive oil, smoked paprika, ground coriander, kosher salt, ground cumin, ground turmeric, cayenne pepper, ground cinnamon, and freshly ground black pepper. Toss the boneless, skinless chicken thighs in the marinade, ensuring they are well-coated. Cover and let the chicken marinate for at least 30 minutes, or up to 3 hours for deeper flavor penetration.
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Cook Rice: While the chicken marinates, prepare the long-grain white rice. Cook it according to the package instructions until fluffy, about 15-20 minutes. Once cooked, set aside.
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Chop Vegetables: Take this time to slice the small cucumbers, bell peppers, and red onions into bite-sized pieces. Halve the cherry tomatoes for a refreshing topping. Set them aside to add color and crunch to your bowls.
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Cook Chicken: Heat a grill or pan over medium-high heat. Grill or pan-cook the marinated chicken thighs for about 15-20 minutes until fully cooked and the internal temperature reaches 165°F, turning halfway for an even cook. Let rest for a few minutes before slicing.
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Assemble Bowls: In each bowl, start with a layer of the cooked rice. Top it generously with the sliced chicken, followed by the chopped veggies and crumbled feta cheese. Drizzle with plain Greek yogurt and garnish with a sprinkle of fresh dill. Serve with warm pita bread and a side of hummus for an extra treat.
Optional: Add a sprinkle of crushed red pepper flakes for a spicy kick!
Exact quantities are listed in the recipe card below.
Chicken Shawarma Bowls Variations
Feel free to get creative and elevate your Chicken Shawarma Bowls with these delicious twists!
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Protein Swap: Use grilled lamb or falafel instead of chicken for a new flavor profile. Both options offer unique tastes that bring something special to your bowl.
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Grain Replacement: Try quinoa or cauliflower rice instead of traditional rice for a nutritious, low-carb alternative. Both options add their own flavor and texture, enhancing the entire dish.
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Veggie Upgrade: Incorporate roasted sweet potatoes for a hint of sweetness and heartiness. Their creamy texture contrasts beautifully with the crispy veggies.
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Spicy Kick: Mix in sriracha or harissa to your yogurt sauce for a fiery burst of flavor. Just a dollop will elevate the spice level without overwhelming the dish.
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Fresh Herbs: Swap dill for cilantro or mint to give your yogurt sauce a fresh twist. These herbs offer refreshing notes that can brighten the whole meal.
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Nutty Addition: Sprinkle toasted pine nuts or slivered almonds on top for an earthy crunch, adding a delightful texture to every bite.
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Dairy-Free Delight: Use coconut yogurt instead of Greek yogurt for a creamy, dairy-free option. This substitute adds a subtle sweetness that complements the spices nicely.
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Smoky Flavor: Incorporate grilled eggplant or zucchini as a side or topping for a smoky, grilled flavor that perfectly resonates with the shawarma’s seasonings.
Let your taste buds explore these variations and create a Chicken Shawarma Bowl that’s uniquely yours!
How to Store and Freeze Chicken Shawarma Bowls
Fridge: Store individual components of your Chicken Shawarma Bowls in separate airtight containers for up to 3 days. This keeps everything fresh and ready to enjoy later.
Freezer: If you want to save some portions, freeze the marinated chicken thighs separately for up to 3 months. Just thaw in the fridge overnight before cooking.
Reheating: For best results, reheat chicken and rice in a microwave or skillet until heated through and sizzling, about 2-3 minutes, adding a splash of water if needed to maintain moisture.
Assembly: Keep toppings like veggies, yogurt, and feta separate until serving, so they stay crunchy and fresh!
What to Serve with Chicken Shawarma Bowls?
Elevate your meal experience by pairing these flavorful bowls with delightful sides that complement their vibrant taste.
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Warm Pita Bread: Perfect for scooping up chicken and veggies, it adds a comforting, chewy texture to each bite.
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Hummus: Creamy and rich, this dip enhances the Mediterranean vibe and adds a deliciously smooth contrast to the crunchy toppings.
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Tzatziki Sauce: A refreshing yogurt and cucumber sauce that cools down the spice, providing a zesty flavor boost with every mouthful.
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Mediterranean Salad: This light salad, sprinkled with olives and feta, brings extra freshness and a burst of color to your table.
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Couscous: Fluffy and versatile, couscous acts as a wonderful base to soak up all those delicious shawarma flavors without overpowering them.
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Roasted Vegetables: Seasonal veggies roasted to golden perfection create a caramelized sweetness that beautifully contrasts the savory chicken.
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Mint Lemonade: A thirst-quenching drink that adds a refreshing, citrusy twist, perfectly balancing the spices in your meal.
Each pairing not only complements the savory Chicken Shawarma Bowls but also adds variety to your dining experience, embracing the beautiful essence of Mediterranean flavors.
Expert Tips for Chicken Shawarma Bowls
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Marination Timing: Allow chicken to marinate for at least 30 minutes, but longer (up to 3 hours) enables deeper flavor penetration and tenderness.
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Cooking Temperature: Always check that your chicken reaches an internal temperature of 165°F for safety. Use a meat thermometer for accuracy.
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Rice Variations: Feel free to swap long-grain white rice for quinoa or cauliflower rice to cater to your dietary preferences or if you’re looking for a low-carb option.
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Best Veggie Crunch: For maximum freshness, add chopped vegetables just before serving. This keeps them crisp and vibrant in your Chicken Shawarma Bowls.
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Yogurt Sauce Flavor: Customize the flavor of your yogurt sauce by mixing in fresh herbs like dill or mint to elevate the tangy profile and freshness of your bowls.
Embrace these tips to create delightful, flavor-packed Chicken Shawarma Bowls that everyone will love!
Make Ahead Options
These Chicken Shawarma Bowls are perfect for meal prep, allowing you to enjoy vibrant flavors even on the busiest days! You can marinate the chicken up to 24 hours in advance, sealing in all that delicious spice. Additionally, chop the vegetables—cucumbers, bell peppers, and onions—and store them in airtight containers in the fridge for up to 3 days. For best quality, cook the rice fresh on the day of serving. When you’re ready to enjoy, simply grill the marinated chicken until it reaches an internal temperature of 165°F, assemble your bowls with the prepped veggies and rice, and drizzle with yogurt for a satisfying meal that tastes just as good as when freshly made!
Chicken Shawarma Bowls Recipe FAQs
What type of chicken is best for Shawarma Bowls?
For the best flavor and juiciness, boneless, skinless chicken thighs are recommended as they remain tender during cooking. If you prefer, chicken breast can be used, but it may dry out more easily during the cooking process.
How should I store Chicken Shawarma Bowls?
Store individual components of your Chicken Shawarma Bowls in separate airtight containers in the fridge for up to 3 days. This keeps the chicken, rice, and vegetables fresh and ready for quick meals during the week.
Can I freeze Chicken Shawarma Bowls?
Absolutely! To freeze, place the marinated chicken thighs in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before cooking. It’s best to freeze the chicken separately from the rice and fresh toppings for optimal quality.
What if my chicken is tough after cooking?
If your chicken turns out tough, it may not have marinated long enough, or it may have been overcooked. Ensure your chicken is marinated for at least 30 minutes to allow flavors to penetrate, and cook until it reaches an internal temperature of 165°F to keep it juicy.
Are Chicken Shawarma Bowls suitable for gluten-free diets?
Yes! This recipe is inherently gluten-free when using gluten-free pitas or omitting the bread entirely. Just ensure any packaged components, such as sauces, are also labeled gluten-free to accommodate those with sensitivities.
Savory Chicken Shawarma Bowls for Simple Meal Prep
Equipment
- Large mixing bowl
- grill or pan
- pot for rice
Ingredients
For the Chicken Marinade
- ¼ cup extra-virgin olive oil or avocado oil
- 2 teaspoons smoked paprika or regular paprika
- 2 teaspoons ground coriander or cumin
- 1 teaspoon kosher salt or table salt
- 1 teaspoon ground cumin or curry powder
- ½ teaspoon ground turmeric omit if unavailable
- ¼ teaspoon cayenne pepper reduce for milder option
- ¼ teaspoon ground cinnamon or nutmeg
- ½ teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs breast can be used but may dry out
For the Rice Base
- 1 cup long-grain white rice or quinoa, cauliflower rice for low-carb
For the Fresh Veggies and Toppings
- 2 small cucumbers or bell peppers
- 1 cup bell peppers or zucchini
- 1 medium red onion or yellow onion
- 1 cup cherry tomatoes any fresh tomato can be used
- ½ cup feta omit for dairy-free
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons juice of lemons or lime juice
- ½ cup plain Greek yogurt or non-dairy yogurt for vegan
- 2 tablespoons chopped fresh dill or parsley
Instructions
Cooking Instructions
- In a large mixing bowl, combine the extra-virgin olive oil, smoked paprika, ground coriander, kosher salt, ground cumin, ground turmeric, cayenne pepper, ground cinnamon, and freshly ground black pepper. Toss the boneless, skinless chicken thighs in the marinade, ensuring they are well-coated. Cover and let the chicken marinate for at least 30 minutes, or up to 3 hours for deeper flavor penetration.
- While the chicken marinates, prepare the long-grain white rice. Cook it according to the package instructions until fluffy, about 15-20 minutes. Once cooked, set aside.
- Take this time to slice the small cucumbers, bell peppers, and red onions into bite-sized pieces. Halve the cherry tomatoes for a refreshing topping. Set them aside to add color and crunch to your bowls.
- Heat a grill or pan over medium-high heat. Grill or pan-cook the marinated chicken thighs for about 15-20 minutes until fully cooked and the internal temperature reaches 165°F, turning halfway for an even cook. Let rest for a few minutes before slicing.
- In each bowl, start with a layer of the cooked rice. Top it generously with the sliced chicken, followed by the chopped veggies and crumbled feta cheese. Drizzle with plain Greek yogurt and garnish with a sprinkle of fresh dill. Serve with warm pita bread and a side of hummus for an extra treat.