Chicken Shawarma Bowl
The ultimate comfort food, this Chicken Shawarma Bowl is packed with tender chicken, fresh veggies, and aromatic spices. It's an easy weeknight dinner that will satisfy your cravings and impress your family. Make it tonight for a delicious and nutritious meal!
Equipment
- Peeler
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Cutting Board
- Baking Sheet
- Oven
Ingredients
- 6 to 8 pieces boneless skinless chicken thighs
- 2 pieces lemons, juiced
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon ground turmeric
- pinch ground cinnamon
- crushed red pepper flakes to taste
- 1 piece red onion, roughly chopped
- 1/2 cup hummus, or whole chickpeas
- 1 piece english cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 1/2 cups dry jasmine rice
- fresh chopped parsley, chopped, for garnish
- feta cheese crumbles for topping, optional
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 small piece english cucumber, peeled and diced
- 1/2 teaspoon dried dill weed
- 3 teaspoons fresh lemon juice
- salt and pepper to taste
Instructions
- First, combine all the marinade ingredients in a bowl. You’ll need to mix together the lemon juice, olive oil, garlic, salt, black pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper flakes. Whisk until well blended. The smell will already start to be mouthwatering!
- Next, add the chicken thighs to the marinade. Make sure they are coated well. It’s best to let the chicken marinate for at least one hour, but if you have time, let it sit overnight in the fridge. This allows the flavors to permeate the meat, ensuring it’s packed with taste.
- While the chicken is marinating, cook the jasmine rice according to the package instructions. The rice will serve as the base of your bowl, so you want it fluffy and delicious.
- Now, let’s prepare the tzatziki sauce. In a separate bowl, mix the Greek yogurt, the second batch of minced garlic, the diced cucumber, dill weed, and fresh lemon juice. Stir well and season with salt and pepper to taste. Set it aside in the fridge to chill.
- Preheat your oven to 425 degrees F. This is perfect for roasting the chicken to get that delicious golden color! Line a baking pan with foil or parchment paper for easier cleanup, and lightly grease it.
- After marinating, remove the chicken thighs from the marinade and place them on the greased pan. Add the roughly chopped red onion around the chicken. This adds sweetness and flavor as it roasts.
- Roast the chicken for 30 to 40 minutes or until it reaches an internal temperature of 165 degrees F. You’ll see the chicken turning beautifully golden brown, and the aroma will be irresistible!
- Once cooked, allow the chicken to rest for a few minutes. This helps the juices redistribute, making each piece even more succulent when you slice it.
- Now it’s time to assemble your Chicken Shawarma Bowl. Start with a generous scoop of the cooked rice as your base. Layer on the sliced chicken and red onion, then add cucumbers, cherry tomatoes, a scoop of tzatziki, and hummus.
- Finally, garnish your bowl with a sprinkle of fresh parsley and some optional feta cheese crumbles. If you like a bit of spice, add a dash of crushed red pepper flakes on top!
Notes
- Serving size: ½ cup rice, 1 chicken thigh.
- Make Ahead Instructions: Most elements of these shawarma bowls can be prepped ahead: tzatziki sauce, chicken marinade, and chop veggies 1-3 days ahead.
- Gluten-free Adaptations: Make sure your hummus is gluten-free.