Chicken Shawarma Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Marinate
1 hr
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Total Time
1 hr 50 mins
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Servings
6
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Calories
567 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Shawarma Bowls
Description
This recipe calls for marinating boneless, skinless chicken thighs in a blend of lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper flakes. After at least one hour of marinating or overnight refrigeration, the chicken and roughly chopped red onion are roasted until cooked through and lightly caramelized. Jasmine rice is prepared separately as the grain base. The tzatziki sauce combines plain Greek yogurt with cucumber, garlic, dill, lemon juice, salt, and pepper to add cooling contrast. Bowls assemble with a scoop of rice, the sliced chicken and onions, chopped cucumber, cherry tomatoes, hummus or whole chickpeas, and optionally crumbled feta cheese, topped with fresh parsley and extra crushed red pepper for heat. This combination balances juicy meat, creamy sauce, spices, and fresh crunch for a satisfying dish.
Ingredients
- 6 to 8 chicken thigh boneless, skinless
- 2 lemon juiced, plural
- 1/2 cup olive oil
- 6 cloves garlic , minced
- 1 teaspoon kosher salt
- 2 teaspoons black pepper freshly ground
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 1/2 teaspoon Turmeric ground
- pinch ground cinnamon
- red pepper flakes to taste, crushed
- 1 red onion , roughly chopped
For the Bowls:
- 1/2 cup hummus , or whole chickpeas
- 1 English cucumber chopped
- 1 cup cherry tomato halved
- 1 1/2 cups jasmine rice dry
- parsley chopped, for garnish, fresh chopped
- feta cheese for topping, optional, crumbled
Tzatziki Sauce:
- 1 cup yogurt plain, Greek
- 2 cloves garlic , minced
- 1 small piece English cucumber , peeled and diced
- 1/2 teaspoon dried dill weed
- 3 teaspoons lemon juice fresh
- salt to taste
- black pepper to taste
Instructions
- Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.
- Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.
- Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan.
- Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing.
- Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired.
Notes
- Serving size is roughly one chicken thigh with 1/2 cup of cooked rice per bowl.
- Many components such as tzatziki, marinade, and chopped vegetables can be prepared 1 to 3 days ahead for convenience.
- Ensure the hummus used is gluten-free if accommodating gluten sensitivities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 589mg | 25% |
| Potassium | 763mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 31mg | 34% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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