Chicken Shawarma Bowls
If you’re looking for a meal that combines incredible flavors, vibrant colors, and wholesome ingredients, look no further than Chicken Shawarma Bowls. This dish is not only easy to prepare, but it also offers a delightful burst of Middle Eastern spices that will transport your taste buds to a bustling market in the heart of the Mediterranean. Whether you’re feeding the family or meal prepping for the week, these bowls are versatile, satisfying, and perfect for any occasion.
Why Chicken Shawarma Bowls is Worth Your Time
Chicken Shawarma Bowls are a culinary adventure that provides a delightful mix of tastes and textures. The marinated chicken is succulent and packed with flavor, while the fresh vegetables add a crisp and refreshing element. The tangy sauces and toppings bring everything together, making each bite a little explosion of deliciousness. Plus, this recipe is easily customizable, allowing you to add your favorite toppings and sides.
What’s in the Bowl
Creating a Chicken Shawarma Bowl is simple and requires a handful of ingredients that come together beautifully. Here’s what you’ll need:
- 1 cup basmati rice – The perfect base for your bowl, fluffy and aromatic.
- 1 3/4 cup water – To cook the rice.
- Pinch of salt – Enhances the flavor of the rice.
- 1.5 pounds chicken breasts or thighs, boneless, skinless – The star of the dish, juicy and tender.
- 4 tablespoons Greek yogurt – Adds creaminess and tang.
- 2 tablespoons lemon or lime juice – Brightens up the flavors.
- 2 tablespoons olive oil – For marinating the chicken.
- 4 cloves garlic, minced – A must for that aromatic punch.
- 1 teaspoon EACH ground cumin, ground coriander, smoked paprika, turmeric, salt – The essential spices for authentic shawarma flavor.
- 1/2 teaspoon EACH allspice or 7 spice, ground cinnamon, garlic powder, black pepper – Additional spices that deepen the flavor profile.
- 3-4 Persian cucumbers, chopped – Fresh and crunchy topping.
- 2 Roma tomatoes, chopped – Adds juiciness and freshness.
- 1/4 red onion, chopped – For a sharp bite.
- 1/4 cup olives of choice – A salty contrast.
- 2 tablespoons minced parsley – For garnish and brightness.
- 1 teaspoon EACH lemon juice, vinegar, olive oil – For the dressing.
- Salt and pepper to taste – To season to your preference.
Appliances & Accessories
Before diving into the cooking process, gather the necessary appliances and accessories:
- Rice Cooker or Pot – For cooking the basmati rice to perfection.
- Mixing Bowls – For marinating the chicken and mixing vegetables.
- Skillet or Grill Pan – For cooking the seasoned chicken.
- Knife and Cutting Board – Essential for chopping veggies.
Stepwise Method: Chicken Shawarma Bowls
Now, let’s get into the fun part—making your Chicken Shawarma Bowls! Follow these steps for a deliciously satisfying meal.
Step 1: Prepare the Rice
In a medium saucepan, combine 1 cup basmati rice, 1 3/4 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Step 2: Marinate the Chicken
While the rice is cooking, prepare the chicken. In a mixing bowl, combine Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all the spices: ground cumin, ground coriander, smoked paprika, turmeric, salt, allspice or 7 spice, ground cinnamon, garlic powder, and black pepper. Mix well.
Step 3: Coat the Chicken
Add the chicken breasts or thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. If you have more time, marinating overnight will enhance the flavor even more.
Step 4: Cook the Chicken
Preheat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice char. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).
Step 5: Prepare the Veggies
While the chicken is cooking, chop the Persian cucumbers, Roma tomatoes, and red onion. In a separate bowl, mix the chopped vegetables with olives, minced parsley, lemon juice, vinegar, olive oil, salt, and pepper to taste.
Step 6: Assemble the Bowls
Once the rice and chicken are cooked, it’s time to assemble your Chicken Shawarma Bowls. Start with a base of rice, top with sliced chicken, and then add the chopped vegetable mixture.
Step 7: Serve with Toppings
For the ultimate experience, serve your bowls with a dollop of hummus, a drizzle of shawarma white sauce, crumbled feta cheese, pickled red onions, or your favorite pickles.
If You’re Out Of…
If you find yourself missing an ingredient, don’t worry! Here are some easy substitutes:
- Basmati Rice: You can use jasmine rice or quinoa as an alternative.
- Greek Yogurt: Plain yogurt or a dairy-free yogurt can be used in its place.
- Persian Cucumbers: Regular cucumbers or even bell peppers will work well.
- Olives: If you don’t have olives, capers can provide a similar salty bite.
Avoid These Mistakes
To ensure your Chicken Shawarma Bowls turn out perfectly, here are some common pitfalls to avoid:
- Don’t skip marinating the chicken—this step is crucial for flavor.
- Make sure the skillet or grill pan is hot enough before adding the chicken to get a good sear.
- Avoid overcooking the rice; it should be fluffy, not mushy.
- Be mindful of seasoning; taste your vegetable mix before serving and adjust accordingly.
Leftovers & Meal Prep
Chicken Shawarma Bowls are perfect for leftovers! Store any remaining chicken, rice, and veggies in airtight containers in the refrigerator for up to 3 days. You can easily reheat them in the microwave or enjoy them cold as a salad. For meal prep, consider preparing the chicken and rice in bulk and dividing them into meal prep containers for quick lunches or dinners throughout the week.
Common Qs About Chicken Shawarma Bowls
Can I use other proteins instead of chicken?
Absolutely! Beef or lamb can also be marinated and cooked using the same spices for a delicious twist. Tofu or chickpeas are great vegetarian options.
How can I make this dish gluten-free?
Simply ensure that the sauces and any additional toppings you choose, like hummus, are gluten-free. The main ingredients in the bowl are already gluten-free.
Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken a day before and store it in the refrigerator. Just cook it when you’re ready to assemble your bowls!
What can I serve with Chicken Shawarma Bowls?
These bowls are fantastic on their own, but you can also serve them with pita bread, salads, or even alongside Honey Garlic Shrimp Broccoli Rice Bowls for variety.
More from the Kitchen
If you loved this recipe, check out these other delicious dishes:
- Creamy Pesto Chicken Flatbreads – A quick and tasty option.
- Honey Garlic Shrimp Broccoli Rice Bowls – A perfect blend of shrimp and veggies.
Serve & Enjoy
Once your Chicken Shawarma Bowls are assembled, serve them immediately for the best experience. The combination of the warm, spiced chicken, the fluffy rice, and the fresh vegetables, topped with your favorite sauces, creates a dish that is not only filling but also incredibly satisfying. Enjoy the vibrant flavors and textures as you dig into this delightful meal that brings a taste of the Mediterranean right to your kitchen.
The Chicken Shawarma Bowls are a fantastic way to explore new flavors while keeping dinner exciting. Whether you’re cooking for yourself or sharing with loved ones, this dish promises to be a hit at any table. Happy cooking!
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Chicken Shawarma Bowls
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup basmati rice, 1 3/4 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the rice is cooking, prepare the chicken. In a mixing bowl, combine Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all the spices: ground cumin, ground coriander, smoked paprika, turmeric, salt, allspice or 7 spice, ground cinnamon, garlic powder, and black pepper. Mix well.
- Add the chicken breasts or thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice char.
- While the chicken is cooking, chop the Persian cucumbers, Roma tomatoes, and red onion. In a separate bowl, mix the chopped vegetables with olives, minced parsley, lemon juice, vinegar, olive oil, salt, and pepper to taste.
- Once the rice and chicken are cooked, it’s time to assemble your Chicken Shawarma Bowls. Start with a base of rice, top with sliced chicken, and then add the chopped vegetable mixture.
- For the ultimate experience, serve your bowls with a dollop of hummus, a drizzle of shawarma white sauce, crumbled feta cheese, pickled red onions, or your favorite pickles.
Notes
- Marinate the chicken for at least 30 minutes for maximum flavor.
- Feel free to customize the toppings based on your preferences.
- Store leftovers in airtight containers for up to 3 days.
