Chicken Shawarma Bowl
A flavorful and healthy chicken shawarma bowl perfect for a nutritious meal, easy to make with a simple marinade and fresh ingredients.
Equipment
- 1 grill pan
- 1 Mixing Bowl large
- 1 Knife for slicing
Ingredients
Marinade
- 1 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 cloves garlic minced
- Salt and pepper to taste
Chicken and Bowl
- 1.5 lbs boneless skinless chicken thighs
- 2 cups cooked brown rice
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 red onion sliced
- 1/4 cup parsley chopped
Instructions
Preparation
- In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper, minced garlic, salt, and pepper. Add the chicken thighs and mix well to coat. Cover and refrigerate for at least 30 minutes, ideally overnight.
- Preheat a grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess. Grill the chicken for 6-8 minutes per side, or until cooked through and slightly charred. Let rest before slicing into strips.
Assembly
- While the chicken is resting, prepare the vegetables. Slice the cucumber and red onion, and halve the cherry tomatoes. Chop the parsley for garnishing.
- In each bowl, place a base of cooked brown rice. Arrange the sliced chicken on top, followed by the fresh vegetables. Garnish with chopped parsley.
Serving
- Serve the bowls immediately, drizzling with extra lemon juice or a light tahini sauce if desired. Enjoy your fresh and healthy meal!
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken separately for best results.
Notes
Pro Tips: Marinate the chicken overnight for deeper flavor. Ingredient Substitutions: Use chickpeas for a vegetarian option. How to Serve: Serve with warm pita bread on the side. Storage & Freshness: Keep in airtight containers to maintain freshness. Make-Ahead Tips: Cook the rice in advance to save time.