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Chicken Shawarma Rice Bowls

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Flavorful marinated chicken shawarma served over fragrant rice with fresh vegetables and zesty sauces for an easy, protein-packed meal bowl.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 cups cooked basmati rice
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 2 tbsp chopped fresh parsley
  • ¼ cup tahini sauce or tzatziki
  • 1 lemon, cut into wedges

Instructions

  1. In a bowl, whisk together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, pepper, yogurt and lemon juice.
  2. Add sliced chicken, toss to coat, cover and marinate 15–30 minutes in the refrigerator.
  3. Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook 5–7 minutes per side until crisp at edges and cooked through.
  4. Meanwhile, warm the cooked basmati rice in a saucepan or microwave.
  5. Divide rice among 4 bowls. Top with sliced chicken, diced cucumber, cherry tomatoes, red onion and parsley.
  6. Drizzle each bowl with tahini sauce or tzatziki and garnish with lemon wedges.
  7. Serve immediately and enjoy!

Notes

  • For extra flavor, marinate the chicken up to 4 hours ahead.
  • Swap chicken thighs for breast if you prefer leaner meat.
  • Serve with warm pita bread or flatbreads on the side.
  • Add pickled turnips or olives for more authentic shawarma taste.

Nutrition

Keywords: chicken shawarma, rice bowls, Middle Eastern, meal prep, halal

Find it online: https://zesticook.com/chicken-shawarma-rice-bowls/