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Discover the vibrant flavors of the Middle East with our Chicken Shawarma Bowls, a hearty and satisfying meal that’s as easy to make as it is delicious. This recipe brings together tender, spice-marinated chicken breasts with a fragrant blend of paprika, coriander, cumin, turmeric, and a touch of cayenne for a zesty kick. Paired with fluffy basmati rice and a colorful medley of fresh veggies, including crisp cucumbers, crunchy bell peppers, and juicy cherry tomatoes, these bowls are bursting with flavor and texture. Topped with crumbled feta, a zesty lemon dressing, and a dollop of creamy Greek yogurt infused with fresh dill or parsley, they’re a feast for the senses. Serve with a side of hummus for an extra touch of authenticity. Whether you’re prepping for a weeknight dinner or a weekend gathering, these Chicken Shawarma Bowls are sure to impress.
The recipe can be found here.
Start by preparing the chicken. Add the olive oil, paprika, coriander, cumin, turmeric, cayenne, cinnamon, salt, and pepper to a Ziploc bag. Gently shake to combine the contents. Add the chicken, then seal the bag and toss to coat. Place the bag in the refrigerator to marinate for 30 minutes.
Next, prepare the veggies. Chop the cucumber and bell pepper, slice the red onion and tomatoes, and juice the lemon. Set all aside.
You want to cook the rice according to package instructions and set aside. Make as much or as little as you like, depending on if you will be having leftovers or not. We tend to make this dish for dinner with the intent of eating the rest as leftovers at work for lunch throughout the week, so we make enough rice to get us through the week.
Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Transfer to a cutting board and let rest. Once cool enough to touch, slice into thin strips. You can also cube the chicken, if you prefer.
In a large bowl, combine the cucumber, bell pepper, onion, tomato, and feta cheese (crumbled). Add the juice from ½ a lemon, and a drizzle of olive oil. Season the mixture with salt and toss to combine.
In a separate small bowl, combine the yogurt, dill (or parsley), and the other ½ of the lemon juice.
You are now ready to assemble the bowls. Divide the rice among separate bowls. Top with the chicken, veggies, a dollop of the yogurt sauce, and a scoop of hummus (classic is my flavor of choice). Serve and enjoy!
The recipe can be found here.
These Chicken Shawarma Bowls are more than just a meal—they’re an experience. With their vibrant mix of spices, fresh vegetables, and creamy yogurt sauce, they capture the essence of Mediterranean cuisine in every bite. Whether you’re looking for a satisfying weeknight dinner or a dish that’s impressive enough for guests, this recipe delivers on all fronts. Plus, it’s versatile and easy to customize, allowing you to tailor it to your preferences.
Happy Cooking!
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