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Chicken Shawarma Bowl

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This Chicken Shawarma Bowl combines tender, spiced chicken with fresh vegetables, fluffy rice, and a tangy yogurt-tahini sauce. It’s a delicious, balanced dish that’s perfect for an easy lunch or dinner.

Savor the vibrant Chicken Shawarma Bowl featuring grilled chicken, brown rice, cucumber, red onion, and cherry tomatoes topped with a drizzle sauce. Complemented by fresh lemon, cherry tomatoes, red onion, and parsley on a woven basket for an enticing touch.

What You’ll Love About This Recipe

  • Bursting with bold Middle Eastern flavors.
  • A healthy, balanced meal with protein, veggies, and grains.
  • Easy to customize with your favorite toppings or grains.
  • Quick to prep and perfect for meal prep or family dinners.

Recipe Ingredients

You’ll need the following ingredients to make these Chicken Shawarma Bowls:

The table is set with ingredients for a delicious shawarma bowl, featuring chicken, brown rice, cucumber, cherry tomatoes, red onion, fresh parsley, Greek yogurt, spices, olive oil, salt, and pepper.

Ingredient Notes

Chicken Thighs: Boneless, skinless thighs stay juicy and soak up all the shawarma spices. Swap with chicken breasts if you prefer.

Spices: A mix of cumin, paprika, turmeric, coriander, garlic powder, and cinnamon gives the chicken its warm, aromatic flavor.

Rice: Use cooked white or brown rice as a hearty base. Quinoa or couscous are great alternatives.

Tahini Sauce: A creamy blend of tahini, lemon juice, Greek yogurt, and water. Thin it to your desired consistency for drizzling.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Protein Swap: Use shrimp, tofu, or chickpeas for a vegetarian version.Grain-Free Option: Replace the rice with a bed of greens for a lighter bowl.

Extra Veggies: Add roasted eggplant, bell peppers, or zucchini for even more flavor.

Spicy Kick: Stir a pinch of cayenne or red pepper flakes into the spice mix.

Herbal Boost: Garnish with fresh mint or cilantro in addition to parsley.

How to make this Chicken Shawarma Rice Bowl: Step by Step

Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.

Spices and oil mixed in a white bowl with a metal spoon, sitting next to a glass container and a small bowl of liquid, evoke the irresistible flavors of a Chicken Shawarma.

Step 1: In a small bowl, mix together the olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.

Raw marinated chicken thighs, ready to transform into a delicious Shawarma Bowl, sit in a glass baking dish surrounded by small bowls brimming with vibrant ingredients and tantalizing sauces.

Step 2: Place the chicken on a baking sheet and bake for 25 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).

A bowl with a delightful mixture of white and brown sauce, hinting at chicken shawarma flavors, accompanied by a spoon. Two empty glass bowls linger in the background.

Step 3: In a small bowl, whisk together the tahini, lemon juice, Greek yogurt, and water. If the sauce is too thick, add more water until it reaches your desired consistency.

A bowl featuring shawarma-seasoned sliced chicken, rice, cucumber, red onion, cherry tomatoes, and parsley. In the background lie a whole red onion, lemon, and cherry tomatoes.

Step 4:  Divide the rice among four bowls and top with the cooked chicken, tomatoes, cucumber, onion, and parsley. Drizzle with the tahini sauce or spoon a dollop into the bowl and serve.

Recipe Tips and Tricks

Rub the spice mixture on the chicken and let it marinate for up to 24 hours to deepen the flavor.

Line your baking sheet with parchment paper or foil to save time on cleanup.

Let the chicken rest for 5 minutes after baking before slicing to lock in the juices.

Frequently Asked Questions

Can I grill the chicken instead of baking it?

Absolutely! Grill the chicken over medium-high heat for 6-8 minutes per side until fully cooked.

How do I store leftovers?

Keep the dressing separate and refrigerate the salad in an airtight container for up to 2 days.

What other toppings work well?

Try pickled onions, olives, or a dollop of hummus for added flavor.

A delicious bowl of sliced grilled chicken shawarma on rice, topped with savory sauce and garnished with fresh tomatoes, red onion, cucumber slices, and parsley.

More Dinner Ideas

I hope you love this Chicken Shawarma Bowl recipe. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!

Savor the vibrant Chicken Shawarma Bowl featuring grilled chicken, brown rice, cucumber, red onion, and cherry tomatoes topped with a drizzle sauce. Complemented by fresh lemon, cherry tomatoes, red onion, and parsley on a woven basket for an enticing touch.

Chicken Shawarma Bowl

This Chicken Shawarma Bowl combines tender, spiced chicken with fresh vegetables, fluffy rice, and a tangy yogurt-tahini sauce. It’s a delicious, balanced dish that’s perfect for an easy lunch or dinner.
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Middle Eastern Inspired
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 400kcal

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups cooked rice white or brown
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon water to thin sauce

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a small bowl, mix together the olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, salt, and pepper. Rub the spice mixture all over the chicken thighs.
  • Place the chicken on a baking sheet and bake for 25 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
  • While the chicken bakes, prepare the vegetables and rice. Divide the rice among four bowls and top with the tomatoes, cucumber, onion, and parsley.
  • In a small bowl, whisk together the tahini, lemon juice, Greek yogurt, and water. If the sauce is too thick, add more water until it reaches your desired consistency.
  • Once the chicken is cooked, slice it into strips and place on top of the rice and vegetables.
  • Drizzle with the tahini sauce or spoon a dollop into the bowl and serve.

Notes

Rub the spice mixture on the chicken and let it marinate for up to 24 hours to deepen the flavor.
Line your baking sheet with parchment paper or foil to save time on cleanup.
Let the chicken rest for 5 minutes after baking before slicing to lock in the juices.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 107mg | Sodium: 387mg | Potassium: 286mg | Fiber: 3g | Sugar: 3g

The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data

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