Everyone’s Favorite Chicken Shawarma Bowls
Go ahead and move aside every favorite dinner recipe you think you have, because these Chicken Shawarma Bowls are about to make a very permanent spot on your list! If the incredibly flavorful and juicy oven roasted chicken doesn’t get you first, the fresh veggie side-kicks, and hummus and tzatziki toppings will seal the deal.
There’s always a little magic in bowl-style dinners that have grains, veggies, protein and sauce making harmony together. And although this isn’t traditional chicken shawarma in the meat-roasting-on-a-spit, sense (since most of us aren’t lucky enough to have one of those lying around), we try our best to get some of that same amazing flavor from the seasoned chicken roasting in our good old fashioned oven.
Trust when I say to save every bit of leftovers for a great meal prep lunch.
How to Make Chicken Shawarma
Marinate Chicken: Mix the shawarma marinade ingredients together then marinate the thighs for at least one hour or overnight. Cook jasmine rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.
Cook Chicken: Preheat oven to 425 degrees F. Grease a baking pan, remove chicken from the marinade then place the chicken thighs and chopped red onion on the pan. Bake for 30-40 minutes or until baked through. Allow chicken to rest for a few minutes before slicing thinly.
Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers, and tomatoes, then a scoop of tzatziki sauce and hummus. Top with fresh chopped parsley, feta cheese, and a little crushed red pepper, if desired.
Chicken Shawarma Bowls
Prep: 20 minutes
Cook: 30 minutes
Marinate: 1 hour
Total: 1 hour 50 minutes
Serves 6
- 6 to 8 boneless skinless chicken thighs
- 2 lemons, juiced
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon ground turmeric
- Pinch ground cinnamon
- Crushed red pepper flakes, to taste
- 1 red onion, roughly chopped
For the Bowls:
- 1/2 cup hummus or whole chickpeas
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 1/2 cups dry jasmine rice
- Fresh chopped parsley, chopped, for garnish
- Feta cheese crumbles, for topping, optional
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 small piece English cucumber, peeled and diced
- 1/2 teaspoon dried dill weed
- 3 teaspoons fresh lemon juice
- Salt and pepper, to taste
Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.
Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.
Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan.
Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing.
Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired.
Notes
Serving size: 1/2 cup rice, 1 chicken thigh.
Make Ahead Instructions: Most elements of these shawarma bowls can be prepped ahead: tzatziki sauce, chicken marinage, and chop veggies 1-3 days ahead.
Gluten-free Adaptations: make sure your hummus is gluten-free.
Nutrition
Calories: 567kcal, Carbohydrates: 54g, Protein: 32g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 589mg, Potassium: 763mg, Fiber: 4g, Sugar: 5g, Vitamin A: 615IU, Vitamin C: 31mg, Calcium: 121mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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