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Chicken Shawarma Bowl

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken 1.5–2 lb boneless, skinless chicken thighs (or breasts, thinly sliced)
  • Shawarma Marinade
  • Bowls & Toppings
  • Garlic Yogurt Sauce
  • Optional Extras Hummus, crumbled feta, pita chips, or a drizzle of hot sauce/harissa
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika or sweet paprika
  • 1.5 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1–1.5 tsp kosher salt
  • Pinch cayenne or red pepper flakes optional, for heat
  • 2 cups cooked basmati rice, quinoa, or cauliflower rice
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup fresh mint optional but elite
  • 1 cup shredded romaine or mixed greens
  • 1/2 cup pickled red onions or turnips chef's kiss
  • Lemon wedges
  • 3/4 cup plain Greek yogurt
  • 1 tbsp tahini optional, but adds depth
  • 1–2 cloves garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4–1/2 tsp salt, to taste
  • 2–3 tbsp water to thin

Method
 

  1. In a bowl, whisk olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, pepper, and salt. Add cayenne if you like it spicy.
  2. Toss chicken with the marinade until fully coated. Cover and chill at least 30 minutes; 2–12 hours is best for knockout flavor.
  3. Make basmati rice (fluffy), quinoa (nutty), or cauliflower rice (low-carb). Season with a pinch of salt and a squeeze of lemon.
  4. Stir yogurt, tahini, garlic, lemon, olive oil, and salt. Thin with water until it's drizzle-friendly. Taste and adjust—lemon and salt are your friends.
  5. Chop cucumbers, tomatoes, red onion, parsley, and mint. Keep them crisp and bright.
  6. Cook the chicken (choose your method):
  7. Add a scoop of rice, greens, and veggies. Top with sliced shawarma, a generous drizzle of garlic yogurt, and a sprinkle of parsley and mint. Finish with lemon and, IMO, a handful of pickled onions.
  8. Add hummus, feta, or a hit of hot sauce. This is your canvas—paint with flavor.