Chicken Shawarma Bowl

Why Make this Recipe

A Chicken Shawarma Bowl is a delicious and healthy meal that brings Middle Eastern flavors right to your table. It’s easy to prepare and perfect for anyone looking for a quick weeknight dinner or a meal prep option. The combination of tender chicken, fresh vegetables, and flavorful sauces makes this bowl satisfying and nutritious. Plus, it’s versatile enough to cater to different tastes and dietary needs.

How to Make Chicken Shawarma Bowl

Ingredients:

• 1 lb chicken breast, sliced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp turmeric
• Salt and pepper to taste
• 1 cup cooked rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Tahini sauce or yogurt for serving

Directions:

1. In a bowl, mix olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Add chicken slices and marinate for at least 30 minutes.
2. Grill or pan-sear the chicken over medium heat until cooked through.
3. In serving bowls, layer rice or quinoa, cooked chicken, cherry tomatoes, cucumber, red onion, and parsley.
4. Drizzle with tahini sauce or yogurt before serving.

How to Serve Chicken Shawarma Bowl

Serve the Chicken Shawarma Bowl warm, topped with a generous drizzle of tahini sauce or yogurt. You can add extra toppings like sliced avocado or feta cheese if you like. Enjoy it on its own or pair it with a side of pita bread for a more filling meal.

How to Store Chicken Shawarma Bowl

To store leftover Chicken Shawarma Bowl, place the components in airtight containers. Keep the chicken, rice or quinoa, and vegetables separate to maintain freshness. Refrigerate and consume within 3 to 4 days. You can also freeze the chicken for up to 3 months, but the vegetables are best kept fresh in the fridge.

Tips to Make Chicken Shawarma Bowl

• For more flavor, marinate the chicken longer if time allows.
• Ensure not to overcrowd the pan when grilling the chicken to achieve a nice sear and prevent steaming.
• You can make your tahini sauce from scratch for an extra burst of flavor or use store-bought for convenience.

Variation

If you want to make a vegetarian version, swap the chicken for chickpeas or grilled vegetables. You can also use cauliflower rice instead of regular rice or quinoa for a low-carb option.

FAQs

Can I use thighs instead of chicken breasts?
Yes, chicken thighs will work well and add extra moisture and flavor to the dish.

Can I make it ahead of time?
Absolutely! You can prepare the chicken and chop the veggies ahead of time for quick assembly when you’re ready to eat.

Is this recipe gluten-free?
Yes, as long as you use a gluten-free grain like quinoa or serve it without any bread.

Chicken Shawarma Bowl

This Chicken Shawarma Bowl offers a flavorful and healthy meal featuring tender marinated chicken, fluffy rice, and fresh vegetables, all topped with a creamy sauce.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Chicken Shawarma

• 1.5 lb Chicken breast boneless, skinless, cut into strips
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tsp Cumin ground
• 1 tsp Coriander ground
• 1 tsp Paprika smoked
• 0.5 tsp Turmeric ground
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.25 tsp Cayenne pepper or to taste
• 0.5 tsp Salt
• 0.25 tsp Black pepper ground

Rice

• 1 cup Basmati rice uncooked
• 2 cups Water
• 0.25 tsp Salt

Toppings & Sauce

• 1 Cucumber diced
• 2 Tomatoes Roma, diced
• 0.5 Red onion thinly sliced
• 2 cups Lettuce shredded
• 0.5 cup Hummus
• 0.25 cup Tahini sauce

Equipment

• Large bowl
• Large skillet
• Saucepan with lid
• Measuring cups and spoons
• Cutting board
• Knife

Method

 

Prepare Chicken

1. Combine chicken strips with olive oil, lemon juice, and all spices in a bowl; marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. Heat a large skillet over medium-high heat, then cook the marinated chicken for 5-7 minutes until browned and cooked through.

Cook Rice

1. Rinse the basmati rice thoroughly, then combine it with water and salt in a saucepan; bring to a boil.
2. Reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is fluffy.

Assemble Bowls

1. Divide the cooked rice among four bowls and top with the cooked chicken shawarma, diced cucumber, tomatoes, red onion, and shredded lettuce.
2. Drizzle each bowl generously with hummus and tahini sauce before serving.

Notes

For extra flavor, marinate the chicken overnight. Adjust spice levels to your preference.