Chicken Shawarma Bowl
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
-
Servings
5 servings
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Calories
605 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Middle Eastern
Chicken Shawarma Bowl
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Chicken shawarma bowl is Middle Eastern inspired chicken shawarma recipe which is super easy to make at home that packs big flavors. It can be used in shawarma wraps or shawarma bowls for make-ahead lunches for work.
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Ingredients
For chicken shawarma-
- 2 pounds boneless chicken use mix of chicken breast and thighs
- ¼ cup olive oil
- 2 tablespoon lemon juice
- 2 teaspoon garlic minced (can use garlic powder)
- 1 teaspoon smoked paprika
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon red chili flakes optional
- 1 teaspoon ground cardamom
- salt & pepper to taste
For shawarma bowl toppings-
- 2 cups yellow rice
- ½ cup cucumber sliced
- ½ cup cherry tomatoes sliced into halves
- ½ red onion sliced thin
- 10-15 olive pitted
- Any salad greens like iceberg lettuce or Romaine lettuce
- 2 tablespoon cilantro & mint leaves
- Juice and zest of 1 lemon
For dressing-
- Use any of the following dressing
- Hummus dressing
- Tahini sauce
- Cilantro yogurt sauce
- Tzatziki sauce
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Instructions
- Making flavorful and vibrant yellow rice is easy.
- Once yellow rice is ready, cover the rice with a lid and set it aside until use.
- Slice cucumbers, half cherry tomatoes, thinly sliced red onion. Toss vegetables in 1 teaspoon of freshly squeezed lemon juice, lemon zest, and a sprinkle of salt and pepper. Keep aside.Adding lemon juice and zest is optional. You can use vegetables as it is.
- Chicken shawarma-For best results use a mix of both chicken breasts and boneless chicken thighs. Score chicken breast and thighs with a pairing knife on both sides.
- In a wide bowl mix olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground cardamom, cayenne pepper, smoked paprika, red chili flakes, salt, and pepper to taste.
- Add chicken to the bowl. Rub chicken thoroughly to spread the marinade all over evenly.
- Cover and marinade chicken for a minimum of 1 hour or a maximum overnight in the refrigerator.
- Cook on grill-If using grill, heat the grill to 375 to 425 degrees F.
- Grease the grill with olive oil. Place marinated chicken on a hot grill. Cook for 5 to 7 minutes on each side or until chicken is cooked through (the internal temperature of cooked chicken should be 165 degrees F).
- Cook in the oven-Line a baking sheet with aluminum foil.
- Arrange marinated chicken in a single layer on the sheet.
- Bake at 425 degrees F for 20 to 25 minutes or until chicken is cooked through.
- Transfer chicken to a wooden board and let it rest for 5 minutes before slicing.
- Slice chicken thin.
- Assemble chicken shawarma bowl-Layer the bowl with yellow rice or quinoa, chicken shawarma, vegetables like cucumber, cherry tomatoes, olives, sliced red onions, and iceberg lettuce.
- Drizzle with hummus dressing or cilantro yogurt sauce tahini dressing or tzatziki.
- Enjoy immediately.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- For juicy flavorful chicken use chicken thighs or use a mix of both chicken breasts and thighs.
- The longer the chicken is marinated; the chicken will absorb bags of flavors resulting in more flavorful chicken shawarma.
- Customize the chicken shawarma bowl according to your preference. Add or swap any ingredient topping. Use raw vegetables(cucumber, cherry tomatoes, red onions, iceberg lettuce, or Romaine lettuce) or roasted vegetables (bell peppers, cauliflower, cherry tomatoes, zucchini), mushrooms) or a mix of both.
- Undercooked or overcooked chicken is not okay! To ensure the chicken is cooked use a meat thermometer to check the internal temperature of the chicken.
- After the chicken is cooked, rest it on a wooden board for 5 minutes before slicing. Resting is essential for chicken to absorb all the moisture in it. You’ll lose all the moisture from the chicken if sliced immediately after cooking, hence turning the chicken dry!
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
64g
(21%)
Protein
45g
(90%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
350mg
(15%)
Potassium
886mg
(25%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
669IU
(13%)
Vitamin C
10mg
(11%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 45g | 90% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 350mg | 15% |
| Potassium | 886mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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