Chicken Shawarma Bowl: Bold Flavors Meet Easy Comfort
Enjoy a flavorful and easy-to-make Chicken Shawarma Bowl with aromatic rice, fresh vegetables, and creamy garlic sauce.
Ingredients
For the Chicken Shawarma
- 2 lbs boneless, skinless chicken thighs or breast
- 2-3 tbsp extra virgin olive oil
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp ground allspice (heaping)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1 tbsp sumac
- 0.25 tsp ground turmeric
- to taste Sea salt
- 1 tsp black pepper
- 2 cups basmati rice
- 3 cups water or low-sodium chicken broth
- 0.5 tsp turmeric
- 1 tsp oregano
- 1 tsp ground cumin
- 1 bay leaf bay leaf
- 2 tbsp Greek yogurt (heaping)
- 0.25 cup sour cream
- 7-8 cloves garlic, peeled
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice or more, to taste
- 0.25 tsp black pepper
- 0.5 tsp sugar
- as needed Water, to thin as needed
Vegetables and Garnishes
- to taste Romaine or iceberg lettuce, chopped
- to taste Fresh tomatoes, diced
- to taste Cucumber, sliced
- to taste Pickled red cabbage
- to taste Sliced onions
- optional Pita bread
- as desired Hot sauce of your choice
Instructions
- Blend Greek yogurt, sour cream, garlic, olive oil, lemon juice, sugar, black pepper, and water; chill for 1 hour.
- Slightly freeze chicken, then marinate with spices and lemon juice for at least 30 minutes.
- Sear chicken in a skillet until browned, then cook through, keep warm.
- Rinse rice, toast in oil, add water/broth, spices, and bay leaf; simmer 10-11 minutes, then fluff.
- Assemble rice, chicken, and vegetables in bowls; drizzle with garlic sauce and hot sauce; serve with pita if desired.
Notes
For best flavor, marinate chicken overnight and prepare sauce ahead of time.