Description
This Authentic Chicken Shawarma Bowl brings the vibrant flavors of the Middle East straight to your kitchen in just 30 minutes. Enjoy tender marinated chicken, fresh vegetables, and a creamy yogurt sauce in a delightful and healthy meal.
Ingredients
Scale
- 680 g chicken breast fillet or boneless, skinless chicken thighs
- 120 ml full-fat natural yogurt
- 60 ml freshly squeezed lemon juice
- 4–5 garlic cloves, finely chopped or pressed
- 30 ml olive oil
- 1 tbsp tomato paste (optional)
- Salt and freshly ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp cayenne pepper (optional)
- Pinch of ground cloves (optional)
- 200 g Greek yogurt (or drained natural yogurt)
- 2–3 garlic cloves, finely chopped or pressed
- 1–2 tbsp lemon juice
- 1–2 tbsp extra virgin olive oil
- 1–2 tbsp fresh mint or parsley, finely chopped
- Salt and pepper for the sauce
- 200 g basmati rice
- 400 ml water or vegetable broth
- ½ tsp salt for the rice
- 1 tbsp butter or olive oil (optional) for the rice
- 1 large cucumber, diced or sliced
- 2–3 ripe tomatoes, diced
- ½ red onion, thinly sliced or finely chopped
- A good handful of fresh parsley, roughly chopped
- Optional: iceberg lettuce or romaine lettuce, finely sliced
- Optional: pickled jalapeños or pickles
- Optional: pita bread or naan bread
- Optional: sumac
- Optional: pomegranate seeds
Instructions
- Prepare and marinate the chicken: Cut the chicken into strips or cubes. Mix the dry spices for shawarma in a bowl. Combine the yogurt, lemon juice, garlic, olive oil, tomato paste (optional), and the spice mixture, salt, and pepper to create a marinade. Add the chicken to the marinade and let it marinate in the refrigerator for at least 30 minutes (ideally 4 hours or overnight).
- Prepare the garlic yogurt sauce: In a bowl, mix the Greek yogurt with chopped garlic, lemon juice, olive oil, fresh mint or parsley, salt, and pepper. Let the sauce sit in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
- Cook the basmati rice: Rinse the basmati rice under cold water until the water runs clear. Combine the rice with 400 ml of water or vegetable broth and ½ tsp salt (optional butter or oil) in a pot. Bring to a boil, reduce heat, and cover to simmer for 12-15 minutes until the water is absorbed. Let the rice rest for 5-10 minutes and fluff with a fork.
- Prepare the salad and toppings: Dice the cucumbers and tomatoes. Chop the fresh parsley and optional mint. Thinly slice or finely chop the red onion. If you want to mellow the onion's sharpness, soak it in ice water for a few minutes.
- Cook the chicken: Heat a pan with olive oil over medium heat. Cook the marinated chicken for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the pan, let it rest for 5 minutes, and then slice it thinly.
- Assemble the Chicken Shawarma Bowl: Place the basmati rice in a bowl. Top with the cooked chicken and arrange the salad components (cucumbers, tomatoes, onions). Generously sprinkle the bowl with parsley and drizzle the garlic yogurt sauce on top. Optionally, garnish with sumac or pomegranate seeds.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Ensure the chicken is well-marinated for the best flavor. Use a good pan or grill pan for even cooking. Adjust the salt in the marinade to avoid drying out the chicken. For a more intense flavor, consider roasting the spices lightly before adding them to the marinade.