Chicken Shawarma Bowl

A healthy and delicious chicken shawarma bowl featuring spiced chicken, fresh vegetables, and creamy sauces, perfect for a quick meal or lunch prep.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 480

Ingredients Method Notes

Ingredients

For the marinade

3 tablespoons olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper

For the bowl

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups cooked Basmati rice or quinoa for base
1 cup diced cucumbers
1 cup halved cherry tomatoes
1/2 medium red onion, thinly sliced
1/4 cup fresh parsley, chopped for garnish
to taste Hummus, tzatziki, or tahini sauce for drizzling

Method

Marinate the Chicken

In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
Add the chicken pieces to the bowl and toss until every piece is well-coated. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.

Cook the Chicken

Heat a large skillet over medium-high heat. Add a splash of oil if needed.
Add the chicken to the pan in a single layer. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and has nice charred edges.

Assemble the Bowls

While the chicken cooks, prepare your base of rice or quinoa and chop your fresh vegetables.
To assemble, place a scoop of rice in each bowl.
Top with a generous portion of the cooked chicken.
Add the cucumbers, cherry tomatoes, and red onions to the side.
Garnish with fresh parsley and a big dollop of hummus or a drizzle of your favorite yogurt-based sauce.
Serve warm and enjoy!

Notes

For best results, use chicken thighs instead of chicken breasts for juiciness. Ensure your pan is very hot before adding chicken for crispiness. Store leftovers in an airtight container for up to 4 days, keeping vegetables separate for best freshness.