Chicken Shawarma Bowl
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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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
Description
This recipe combines boneless chicken breasts and thighs marinated in olive oil, lemon juice, garlic, and a mix of spices including smoked paprika, coriander, cumin, cayenne, and cardamom. After marinating for at least an hour, the chicken is grilled to retain juiciness and a slightly charred exterior. The bowl includes yellow rice seasoned separately, providing a mild base.
Fresh sliced cucumbers, cherry tomatoes, thinly sliced red onions, olives, and salad greens add crispness and color. Chopped mint and cilantro bring herbal brightness. Various dressings such as hummus-based, tahini sauce, yogurt-cilantro sauce, or tzatziki can be used, allowing customization to personal taste.
The bowl serves well as a wholesome lunch or dinner option with a combination of textures and complex seasoning from the shawarma spice mix. The recipe notes recommend resting the chicken after grilling to retain moisture and suggest using a meat thermometer to ensure proper doneness.
Ingredients can be adjusted according to preference, swapping or adding vegetables both raw or roasted. The shawarma bowl is versatile, providing a balanced meal with protein, grains, and fresh vegetables.
Ingredients
For chicken shawarma-
- 2 pounds chicken use mix of chicken breast and thighs, boneless
- 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 cumin ground
- 1 teaspoon cayenne pepper
- 1 teaspoon red chili flakes optional
- 1 teaspoon ground cardamom
- salt to taste
- black pepper to taste
For shawarma bowl toppings-
- 2 cups yellow rice
- ½ cup cucumber sliced
- ½ cup cherry tomato sliced into halves
- ½ red onion sliced thin
- 10-15 olive pitted
- salad greens like iceberg lettuce or Romaine lettuce
- 2 tablespoon cilantro
- 2 tablespoon mint leaves
- lemon juice and zest of 1
For dressing-
- Use any of the following dressing
- hummus dressing
- tahini sauce
- Yogurt sauce with cilantro
- tzatziki sauce
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
- Use a mix of chicken breast and thighs for juicier and more flavorful shawarma chicken.
- Marinate the chicken for at least 1 hour to deeply infuse flavors; overnight marinating is ideal.
- Check doneness with a meat thermometer to avoid undercooked or overcooked chicken.
- Rest cooked chicken for 5 minutes before slicing to retain moisture.
- Customize toppings with raw or roasted vegetables as desired.
- Nutritional info varies depending on ingredient brands and quantities used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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