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Chicken Shawarma Bowls Recipe

Chicken Shawarma Bowls Recipe
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★★★★★

4.7 from 13 reviews

This Chicken Shawarma Bowl recipe features tender marinated chicken thighs cooked to perfection and served over your choice of grain or vegetable base. Topped with a refreshing homemade tzatziki sauce, fresh vegetables, feta cheese, and herbs, this dish combines Middle Eastern-inspired flavors with a healthy, vibrant twist perfect for a flavorful and satisfying meal.

Ingredients

Scale

Marinade and Chicken

  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pepper
  • Juice of 2 lemons
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs

Tzatziki Sauce

  • 3/4 cup plain Greek yogurt
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 3/4 cup finely diced seedless cucumber
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Bowl Assembly

  • Cooked farro, quinoa, rice, cauliflower rice, or preferred base
  • Shredded romaine
  • Halved cherry tomatoes
  • Sliced cucumber
  • Very thinly sliced red onion
  • Cubed or crumbled feta cheese
  • Chopped fresh mint
  • Lemon wedges
  • A drizzle of extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together the garlic, cumin, coriander, paprika, smoked paprika, cardamom, salt, cinnamon, pepper, lemon juice, and olive oil to create the marinade. Add the chicken thighs and toss until they are fully coated. Cover and refrigerate for at least 6 to 12 hours, or longer if possible, to deepen the flavors.
  2. Cook the Chicken: Remove the chicken from the fridge and let it sit at room temperature for 10-15 minutes to ensure even cooking. Heat a large cast iron or nonstick skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the chicken thighs in the skillet and cook for 4-5 minutes on each side until fully cooked through. Remove the chicken from the pan and allow it to rest for 5-10 minutes before chopping into bite-sized pieces.
  3. Prepare the Tzatziki Sauce: While the chicken cooks, make the tzatziki by combining Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, dill, salt, and pepper in a medium bowl. Stir well to blend all ingredients. Taste and adjust salt and pepper if needed.
  4. Assemble the Bowls: Start with your chosen base such as farro, quinoa, rice, or cauliflower rice in each bowl. Add a generous portion of the chopped chicken on top. Layer with shredded romaine, cherry tomatoes, sliced cucumber, thinly sliced red onion, feta cheese, and chopped fresh mint. Drizzle with olive oil and squeeze fresh lemon juice over the top. Finish by seasoning with flaky sea salt and freshly cracked black pepper to taste. Serve immediately and enjoy!

Notes

  • Marinating the chicken overnight yields the best flavor and tenderness.
  • Chicken thighs are preferred for juiciness, but chicken breasts can be substituted if desired.
  • You can substitute any grain or vegetable base like brown rice, couscous, or even a salad mix.
  • The tzatziki sauce can be made a day ahead and stored refrigerated to enhance flavors.
  • Adjust the spices according to your taste preference for heat and smokiness.

Nutrition

Keywords: Chicken Shawarma, Shawarma Bowl, Middle Eastern Chicken, Tzatziki Sauce, Mediterranean Bowl, Healthy Chicken Recipe

Find it online: https://flavorsbymaya.com/chicken-shawarma-bowls-recipe/