Description
A delicious and healthy Shawarma Chicken Bowl featuring marinated chicken thighs served with fresh vegetables and tahini sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs (or breast, if you prefer)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp cinnamon
- ½ tsp chili powder (optional for heat)
- Salt and pepper to taste
- 1 cup plain yogurt (for marinade)
- 2 cups cooked rice (white, brown, or basmati)
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup chopped fresh parsley
- ¼ cup tahini sauce or garlic sauce
- Lemon wedges, for serving
Instructions
- Prepare the chicken marinade: In a bowl, mix yogurt, garlic, olive oil, paprika, cumin, coriander, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken and coat well. Marinate for at least 30 minutes (or overnight for best flavor).
- Cook the chicken: Heat a skillet over medium heat. Add marinated chicken and cook 6–8 minutes per side, until golden and cooked through. (Tip: don’t overcrowd the pan; cook in batches if needed.)
- Prepare the rice and veggies: While chicken cooks, warm the rice and chop your vegetables.
- Assemble the bowls: Start with a base of rice, top with sliced chicken, then add cucumber, tomatoes, carrots, and parsley. Drizzle with tahini or garlic sauce.
- Serve: Squeeze fresh lemon over the top and enjoy your shawarma chicken bowl recipe immediately.
Notes
- You can use honey instead of sugar in the marinade if you like a touch of sweetness.
- Swap yogurt with coconut yogurt for a dairy-free version.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg