Irresistible Chicken Shawarma Bowls Your Family Will Love
Delight in these Chicken Shawarma Bowls packed with marinated chicken, fresh veggies, and a creamy yogurt sauce.
Equipment
- - Large bowl
- pan
- - Small bowl
Ingredients
For the Chicken Marinade
- 3 tablespoons extra-virgin olive oil or avocado oil for neutral flavor
- 2 teaspoons smoked paprika or regular paprika for less intensity
- 2 teaspoons ground coriander optional blend with cumin if unavailable
- 1 teaspoon kosher salt or sea salt as an alternative
- 1 teaspoon ground cumin can use garam masala if necessary
- 1 teaspoon ground turmeric omit if unavailable
- 1/2 teaspoon cayenne pepper adjust to taste or use chili powder
- 1/2 teaspoon ground cinnamon not essential but enriches flavor depth
- 1/2 teaspoon freshly ground black pepper omit if avoiding spice
For the Bowl
- 1 pound boneless, skinless chicken thighs or chicken breasts for a drier option
- 1 cup long-grain white rice or quinoa for a gluten-free option
- 1 cup cucumbers or zucchini if desired
- 1 cup bell peppers any sweet pepper variety
- 1/2 medium red onion or green onions for milder flavor
- 1 cup cherry tomatoes or diced regular tomatoes
- 1/2 cup crumbled feta omit for dairy-free or use crumbled tofu
- 1/2 teaspoon red pepper flakes adjust based on spice tolerance
- 1 lemon juiced or substitute with lime
For the Yogurt Sauce
- 1 cup plain Greek yogurt or sour cream as an alternative
- 2 tablespoons chopped fresh dill or parsley if unavailable
Serving Suggestions
- 1 cup hummus for serving alongside the bowl
- 4 pieces pita to serve with the bowl
Instructions
Preparation Steps
- In a large bowl, combine extra-virgin olive oil with smoked paprika, ground coriander, cumin, turmeric, cayenne pepper, cinnamon, kosher salt, and black pepper. Toss the chicken thighs in the marinade until well-coated, letting them sit for 30 minutes at room temperature or refrigerating for up to 3 hours for deeper flavor.
- While the chicken marinates, cook the long-grain white rice according to the package instructions.
- Heat a pan over medium heat and sear the marinated chicken thighs for about 25-30 minutes, flipping halfway through, until they reach an internal temperature of 165°F.
- While the chicken cooks, slice your cucumbers, bell peppers, and red onion into bite-sized pieces.
- In a small bowl, mix together plain Greek yogurt, fresh dill, lemon juice, and a pinch of salt and pepper.
- Assemble the bowls with a layer of rice, sliced chicken, chopped veggies, crumbled feta, yogurt sauce, and red pepper flakes if desired.
Notes
Allow marination for longer than 30 minutes for enhanced flavor depth. Store components separately for meal prep to retain textures.