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–+ servings
Chicken Shawarma Bowl

Savory Chicken Shawarma Bowl That'll Impress Your Taste Buds

A flavorful Chicken Shawarma Bowl packed with spice, fresh vegetables, and a creamy sauce, perfect for weekday meals.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds Chicken Thighs or Breasts Thighs are juicier.
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Lemon Juice Freshly squeezed.
  • 1 cup Plain Yogurt Substitute with non-dairy yogurt for vegan option.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cinnamon
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper Adjust for desired spice level.
  • 1 teaspoon Salt Season to taste.
  • 1/2 teaspoon Black Pepper Season to taste.
For the Garlic Yogurt Sauce
  • 1 cup Greek Yogurt Dairy-free alternatives are suitable.
  • 1 tablespoon Lemon Juice
  • 2 cloves Minced Garlic Add more for extra flavor.
For the Bowl Assembly
  • 4 cups Fresh Vegetables Cucumber, Cherry Tomatoes, Red Onion, Lettuce.
  • 2 cups Cooked Rice or Quinoa Consider cauliflower rice for low-carb.
  • 1/4 cup Fresh Herbs Parsley or Mint.
  • 1 cup Optional Toppings Pickled onions or crumbled feta.

Equipment

  • Mixing bowl
  • skillet
  • cutting board
  • Cooking Pot

Method
 

Cooking Instructions
  1. In a mixing bowl, combine olive oil, lemon juice, plain yogurt, and all the spices to create a marinade. Coat the chicken thoroughly, cover, and refrigerate for at least 30 minutes.
  2. In a separate bowl, whisk together the Greek yogurt, lemon juice, and minced garlic until smooth. Season with salt and pepper. Refrigerate until ready.
  3. Rinse one cup of rice or quinoa under cold water and cook according to package instructions for 15-20 minutes. Fluff with a fork once cooked.
  4. Chop the vegetables as desired and arrange them on a cutting board.
  5. Heat a skillet over medium-high heat, add olive oil, and cook marinated chicken for 6-7 minutes per side until browned and cooked through.
  6. Assemble the bowls starting with rice or quinoa, add chicken slices, fresh vegetables, and drizzle with garlic yogurt sauce. Add optional toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Marinate chicken overnight for best flavor. Customize vegetables based on personal preference.

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