Chicken Shawarma Bowls Flavor (Printable Version)
Spiced chicken thighs, creamy hummus, fresh vegetables, and basmati rice create a vibrant bowl.
# What You Need:
→ Chicken Shawarma
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 ½ tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - ½ tsp cayenne pepper (optional)
09 - 4 garlic cloves, minced
10 - 1 ½ tsp salt
11 - 1 tsp black pepper
12 - Juice of 1 lemon
→ Bowls
13 - 1 ¼ cups basmati rice
14 - 2 cups water
15 - 1 tsp salt
16 - 1 tbsp olive oil
→ Toppings
17 - 7 oz hummus
18 - 1 cucumber, diced
19 - 7 oz cherry tomatoes, halved
20 - ½ small red onion, thinly sliced
21 - 2 cups mixed salad greens
22 - 1 small bunch fresh parsley, chopped
23 - 1 lemon, cut into wedges
24 - 1 tbsp sumac (optional)
→ Optional Yogurt Sauce
25 - 5.3 oz plain Greek yogurt
26 - 1 tbsp lemon juice
27 - 1 tbsp chopped fresh mint
28 - Salt and pepper to taste
# How to Make It:
01 - In a large bowl, whisk olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, garlic, salt, black pepper, and lemon juice. Add chicken thighs, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor.
02 - Rinse basmati rice under cold water until it runs clear. Combine rice, water, salt, and olive oil in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side until golden and fully cooked. Allow to rest for 5 minutes, then slice into strips.
04 - While the chicken cooks, dice cucumber, halve cherry tomatoes, thinly slice red onion, chop parsley, and cut lemon into wedges.
05 - Distribute rice evenly among four bowls. Layer with mixed greens, sliced chicken, hummus, cucumber, tomatoes, red onion, and parsley. Sprinkle sumac over vegetables if using. Serve with lemon wedges on the side.
06 - Combine Greek yogurt, lemon juice, chopped mint, salt, and pepper in a small bowl. Drizzle over bowls if desired.
# Expert Tips:
01 -
- Everything cooks quickly and comes together in under an hour, even if youre moving slowly.
- The spices make your kitchen smell incredible without any fancy techniques or hard to find ingredients.
- You can prep the components ahead and assemble bowls all week without getting bored.
- It feels indulgent and restaurant quality, but youre just grilling chicken and chopping vegetables.
02 -
- Do not skip rinsing the rice, or youll end up with a sticky, clumpy mess instead of fluffy grains.
- Let the chicken rest after grilling, cutting it too soon releases all the moisture and leaves it dry.
- Marinate for at least twenty minutes, but if you have two hours, the flavors soak in deeper and the chicken tastes even better.
03 -
- Use a meat thermometer if youre unsure, chicken thighs are done at 75 degrees Celsius and stay juicy.
- Toast the spices in a dry pan for thirty seconds before mixing them into the marinade, it makes them smell and taste more vibrant.
- If you do not have sumac, a squeeze of extra lemon over the vegetables gives a similar brightness.