Chicken Shawarma Bowl ingredients are the heart and soul of this beloved Middle Eastern dish that has captured the taste buds of food lovers around the globe. Originating from the streets of the Levant, shawarma has evolved into a versatile meal that can be enjoyed in various forms, from wraps to bowls. The Chicken Shawarma Bowl is particularly popular for its vibrant flavors and satisfying textures, making it a go-to choice for both casual dinners and special occasions.
What I love most about this dish is how it brings together marinated chicken, fresh vegetables, and aromatic spices, all served over a bed of fluffy rice or greens. The combination of savory, tangy, and spicy elements creates a delightful explosion of flavors that keeps you coming back for more. Plus, the convenience of preparing a Chicken Shawarma Bowl at home means you can enjoy this culinary delight anytime you crave it. So, let’s dive into the essential Chicken Shawarma Bowl ingredients that will help you create this mouthwatering dish in your own kitchen!
Ingredients:
- For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lemon
- For the Garlic Sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- For the Bowl Assembly:
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup shredded lettuce (romaine or iceberg)
- 1/2 cup pickled turnips (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Preparing the Chicken Marinade
- Start by gathering all your ingredients for the chicken marinade. In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, pepper, and lemon juice.
- Whisk the marinade ingredients together until well combined. The mixture should be fragrant and have a nice golden color from the spices.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. I like to use my hands for this part, as it helps to really massage the flavors into the meat.
- Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Let it marinate in the refrigerator for at least 1 hour, but for best results, aim for 4-6 hours or even overnight. This allows the flavors to penetrate the chicken deeply.
Preparing the Garlic Sauce
- While the chicken is marinating, let’s whip up the garlic sauce. In a small bowl, combine the plain Greek yogurt and mayonnaise.
- Add the minced garlic and lemon juice to the bowl. Stir everything together until smooth and creamy.
- Season the sauce with salt to taste. I usually start with a pinch and adjust as needed. If you want a stronger garlic flavor, feel free to add more minced garlic.
- Cover the sauce and refrigerate it until you’re ready to assemble the bowls. This will allow the flavors to meld together beautifully.
Cooking the Chicken
- Once the chicken has marinated, it’s time to cook it. Preheat your grill or grill pan over medium-high heat. If you’re using a stovetop, you can also use a skillet.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
- Place the chicken thighs on the grill or in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. This helps to keep the chicken juicy.
- After resting, slice the chicken into thin strips. You can also chop it into bite-sized pieces if you prefer.
Assembling the Shawarma Bowl
- Now that everything is cooked and ready, it’s time to assemble your chicken shawarma bowls! Start by
Conclusion:
In summary, this Chicken Shawarma Bowl is an absolute must-try for anyone looking to elevate their meal game with a burst of flavor and a touch of Middle Eastern flair. The combination of marinated chicken, fresh vegetables, and creamy tahini sauce creates a delightful harmony that will leave your taste buds dancing. Plus, it’s incredibly versatile! You can easily swap out the chicken for grilled vegetables or chickpeas for a vegetarian option, or even add your favorite grains like quinoa or couscous for an extra boost of nutrition. I encourage you to give this recipe a go and make it your own! Experiment with different toppings like pickled onions, feta cheese, or even a sprinkle of pomegranate seeds for a pop of color and flavor. Once you’ve tried it, I’d love to hear about your experience. Share your creations and any variations you come up with; it’s always exciting to see how others put their spin on a classic dish. Trust me, this Chicken Shawarma Bowl will quickly become a staple in your kitchen, and I can’t wait for you to enjoy it as much as I do! Print
Chicken Shawarma Bowl Ingredients: A Complete Guide to Flavorful Components
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Shawarma Bowl features marinated grilled chicken thighs served over rice, topped with fresh vegetables and a creamy garlic sauce. It’s a healthy, satisfying meal that’s bursting with flavor and perfect for any occasion.
Ingredients
Scale- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Juice of 1 lemon
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup shredded lettuce (romaine or iceberg)
- 1/2 cup pickled turnips (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- In a large mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, pepper, and lemon juice.
- Whisk the marinade ingredients together until well combined.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Use your hands to massage the flavors into the meat.
- Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Let it marinate in the refrigerator for at least 1 hour, preferably 4-6 hours or overnight.
- In a small bowl, combine plain Greek yogurt and mayonnaise.
- Add minced garlic and lemon juice, stirring until smooth and creamy.
- Season with salt to taste. Adjust garlic flavor as desired.
- Cover and refrigerate until ready to use.
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
- Grill the chicken thighs for about 5-7 minutes on each side, or until cooked through (internal temperature should reach 165°F/75°C).
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
- Start with a base of cooked rice in each bowl.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, shredded lettuce, pickled turnips (if using), fresh parsley, and feta cheese (if using).
- Drizzle with garlic sauce and serve immediately.
Notes
- For a spicier kick, increase the amount of cayenne pepper in the marinade.
- Feel free to customize the bowl with your favorite vegetables or toppings.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
