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Chicken Shawarma Bowl Ingredients: A Complete Guide to Flavorful Components


  • Author: homesmad
  • 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

  1. 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.
  2. Whisk the marinade ingredients together until well combined.
  3. 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.
  4. 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.
  5. In a small bowl, combine plain Greek yogurt and mayonnaise.
  6. Add minced garlic and lemon juice, stirring until smooth and creamy.
  7. Season with salt to taste. Adjust garlic flavor as desired.
  8. Cover and refrigerate until ready to use.
  9. Preheat your grill or grill pan over medium-high heat.
  10. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
  11. Grill the chicken thighs for about 5-7 minutes on each side, or until cooked through (internal temperature should reach 165°F/75°C).
  12. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
  13. Start with a base of cooked rice in each bowl.
  14. Top with sliced chicken, cherry tomatoes, cucumber, red onion, shredded lettuce, pickled turnips (if using), fresh parsley, and feta cheese (if using).
  15. 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