Easy Chicken Shawarma Bowls
Easy Chicken Shawarma Bowls are a nourishing and vibrant dish that brings the flavors of Mediterranean street food into your home kitchen. This recipe simplifies the traditional shawarma experience, allowing you to enjoy crispy, flavorful chicken with fresh vegetables and a delicious sauce, all in under 40 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves minced garlic
- 2 teaspoons ground cumi
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamo
- 3 cups cooked basmati rice or quinoa
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/4 cup thinly sliced red onio
- 1/2 cup Greek yogurt or Tahini
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper.
- Marinate the Chicken: Slice your chicken thighs into thin, bite-sized strips. Toss them into the bowl with the marinade and stir until every piece is well-coated. Let the chicken sit for at least 20 minutes, or up to 4 hours in the refrigerator.
- Cook the Chicken: Heat a large cast iron skillet or non-stick pan over medium-high heat. Add a small drizzle of oil. Working in batches, sear the chicken until it is golden brown and slightly charred on the edges, about 6 to 8 minutes per batch.
- Prepare the Components: While the chicken cooks, fluff your pre-cooked rice or quinoa. Dice your cucumbers, tomatoes, and red onions.
- Make the Sauce: In a small bowl, mix your Greek yogurt with a pinch of salt and a squeeze of lemon, or whisk tahini with lemon juice and a little warm water until it reaches a drizzling consistency.
- Assemble the Bowls: Start with a generous base of rice in each bowl. Top with a heap of the seasoned chicken and arrange the cucumbers, tomatoes, and onions around the meat.
- The Final Touch: Drizzle the sauce generously over your Easy Chicken Shawarma Bowls and garnish with fresh parsley or mint.
Notes
For best results, use fresh lemon juice and ensure your pan is very hot before adding the chicken. Letting red onions soak in vinegar and sugar for 10 minutes before serving adds a bright tang.