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