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Ultimate Chicken Shawarma Bowl

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A flavorful and easy homemade chicken shawarma bowl featuring juicy marinated chicken, fluffy rice, fresh veggies, and creamy garlic sauce. Perfect for quick weeknight dinners and customizable to your taste.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • ½ cup plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups cooked basmati or jasmine rice
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, thinly sliced
  • Fresh parsley or cilantro, chopped
  • ½ cup mayonnaise
  • 3 cloves garlic, minced or grated
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • Optional toppings: pickled turnips, olives, sumac

Instructions

  1. Prepare the marinade by combining Greek yogurt, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne (if using), salt, black pepper, and olive oil in a bowl. Mix well.
  2. Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, ideally 3-4 hours or overnight.
  3. Cook 2 cups of basmati rice according to package instructions. Fluff with a fork and keep warm.
  4. Prepare the garlic sauce by whisking together mayonnaise, minced garlic, lemon juice, and salt. Adjust seasoning and refrigerate until serving.
  5. Dice cucumbers, halve cherry tomatoes, thinly slice red onion, and chop parsley. Set aside.
  6. Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5-7 minutes per side until fully cooked and caramelized.
  7. Let the chicken rest for 5 minutes, then slice into strips or bite-sized pieces.
  8. Assemble bowls by layering rice, chicken, fresh veggies, and a drizzle of garlic sauce. Garnish with parsley and optional toppings.

Notes

Marinate chicken for at least 1 hour for best flavor; overnight is ideal. Soak sliced red onions in cold water for 10 minutes to reduce sharpness. Rest chicken before slicing to keep it juicy. Use a grill pan or cast iron skillet for best sear. Optional to bake chicken at 400°F for 20-25 minutes as an alternative cooking method.

Nutrition

Keywords: chicken shawarma, shawarma bowl, easy chicken recipe, homemade shawarma, Middle Eastern chicken, weeknight dinner, flavorful chicken bowl

Find it online: https://bouncybowl.com/ultimate-chicken-shawarma-bowl-recipe-easy-homemade-flavorful-meal-ideas/