Chicken Shawarma Bowl
A customizable Chicken Shawarma Bowl that combines juicy, spiced chicken with fresh toppings, perfect for quick meals any day of the week.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs Breasts can be used as an alternative.
- 2 tablespoons olive oil Helps spices stick and keeps meat tender.
- 2 tablespoons lemon juice Brightens flavor.
- 1 teaspoon cumin Provides earthy, savory base.
- 1 teaspoon paprika Adds warmth and color.
- 1 teaspoon turmeric Brings a slight bitterness.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch cinnamon Secret ingredient for flavor depth.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup plain yogurt Optional, for extra tenderness.
For Serving
- 2 cups cooked rice or quinoa Base for the bowl.
- 1 cup cucumber, diced Fresh topping.
- 1 cup tomato, diced Fresh topping.
- 1 cup red onion, sliced For additional crunch.
- 1/2 cup parsley, chopped Fresh herb topping.
- 1/2 cup tzatziki or garlic sauce For creaminess.
- 1/2 cup pickled onions or banana peppers For tanginess.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment paper.
- In a bowl, mix olive oil, lemon juice, spices, salt, pepper, and yogurt if using.
- Toss the chicken thighs in the marinade, letting it sit for at least 10 minutes while the oven heats.
- Spread the chicken evenly on the prepared pan.
Cooking
- Roast the chicken for 18 to 25 minutes, depending on thickness, then broil for 1 to 3 minutes to brown the edges.
- Let the chicken rest for 5 minutes before slicing.
Assembly
- While the chicken cooks, prep the toppings and warm the rice or quinoa.
- In bowls, layer cooked rice or quinoa, sliced chicken, and fresh toppings. Drizzle with sauce and serve.
Notes
Chicken can be prepped for meal prep and stored in a sealed container for about 4 days. To reheat, warm chicken and rice first, then add cold toppings. For variations, try pita wraps, salads, or loaded fries using the same chicken and spice mix.