Chicken Shawarma Bowl

A comforting and flavorful Chicken Shawarma Bowl with marinated chicken, vibrant veggies, and creamy sauces, perfect for a quick weeknight dinner.

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Prep Time 30

Cook Time 15

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 550

Ingredients Method Notes

Ingredients

For the chicken

2 pounds Chicken thighs or breasts You can use either thighs or breasts for this recipe.
3 tablespoons Shawarma spices (cumin, paprika, turmeric, garlic powder, cinnamon) Mix of spices for marinating the chicken.
2 tablespoons Olive oil For marinating the chicken.

For the bowl

2 cups Rice (basmati or your choice) Cook according to package instructions.
1 cup Cucumbers Diced into bite-sized pieces.
1 cup Tomatoes Diced into bite-sized pieces.
1 cup Bell peppers Diced into bite-sized pieces.
1 cup Hummus For topping.
1/2 cup Tahini or yogurt sauce For drizzling over the bowl.
1/4 cup Fresh parsley For garnish.

Method

Preparation

Marinate the chicken: In a bowl, combine olive oil and shawarma spices, tossing the chicken until it’s fully coated. Let it sit for at least 30 minutes.
Cook the chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C). Let it rest before slicing.
Prepare the rice: Cook rice according to package instructions.
Chop the vegetables: Dice cucumbers, tomatoes, and bell peppers into bite-sized pieces.

Assembly

Assemble the bowl: Start with a layer of fluffy rice, top with sliced chicken, and arrange chopped veggies beautifully. Add a scoop of hummus and drizzle creamy sauce on top.

Serving

Garnish with fresh parsley and serve immediately. Enjoy!

Notes

For a richer taste, consider adding feta cheese or avocado. This bowl is great for meal prep; store components separately. Reheat chicken until it reaches 165°F (75°C) for safe eating.