Flavorful And Delicious Chicken Shawarma Bowl Recipe

The Chicken Shawarma Bowl offers a delightful fusion of flavors and textures that has captivated food enthusiasts worldwide. Originating from the Middle Eastern culinary tradition, this dish reinvents the classic street food, chicken shawarma, into a wholesome and customizable meal. At its core, the Chicken Shawarma Bowl features tender, marinated chicken that’s been expertly seasoned with a blend of aromatic spices like cumin, coriander, garlic, and paprika. This savory chicken is then grilled or roasted to perfection, offering a smoky, flavorful bite.

In the bowl, the chicken is accompanied by a variety of fresh and vibrant components. A base of fluffy, seasoned rice or a bed of crisp greens forms the foundation, while toppings such as juicy diced tomatoes, crisp cucumbers, and tangy red onions add freshness. A dollop of creamy hummus or garlic sauce provides a rich contrast, and a sprinkle of fresh herbs like parsley or mint enhances the flavors.

Each element of the Chicken Shawarma Bowl works in harmony to deliver a satisfying and nutritious meal that is both comforting and exotic. Whether enjoyed as a quick lunch or a hearty dinner, the Chicken Shawarma Bowl is a testament to the versatility and enduring appeal of Middle Eastern flavors.

Kitchen Tools Needed

Knife – For chopping vegetables and slicing chicken.
Cutting Board – Provides a stable surface for cutting ingredients.
Mixing Bowls – Needed for marinating the chicken and mixing salads or sauces.
Grill Pan or Skillet – To cook the chicken, achieving a charred, flavorful exterior.
Measuring Cups and Spoons – For accurately measuring spices and ingredients.
Tongs – Useful for turning the chicken while cooking to ensure even grilling.
Spatula – Helps in mixing and serving.
Serving Bowls – For assembling and serving the shawarma bowls.

Required Ingredients

For the Chicken Marinade

Chicken thighs – 800 grams, boneless and skinless, thinly sliced
Olive oil – 2 tablespoons
Garlic – 3 cloves, minced
Ground cumin – 1 teaspoon
Ground coriander – 1 teaspoon
Paprika – 1 teaspoon
Turmeric – 1/2 teaspoon
Cinnamon – 1/4 teaspoon
Cayenne pepper – A pinch (optional for heat)
Salt and black pepper – To taste
Lemon juice – From 1 lemon

For the Base

Rice – 2 cups, cooked (can use basmati or brown rice)
Alternatively, mixed greens – 4 cups (if opting for a lighter base)

Toppings

Tomatoes – 2 large, diced
Cucumbers – 1 large, diced
Red onions – 1 medium, thinly sliced
Parsley – 1/4 cup, chopped
Mint leaves – Optional, for garnish

Sauces

Hummus – 1 cup
Garlic sauce or tahini – As desired

Extras

Lemon wedges – For serving
Pita bread – Optional, for serving on the side

How To Make Chicken Shawarma Bowl?

Marinating the Chicken

Begin by preparing the chicken marinade. In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, a pinch of cayenne pepper (if using), salt, black pepper, and lemon juice. Mix these ingredients thoroughly to create a flavorful marinade. Add the thinly sliced chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour, or ideally overnight, to enhance the flavors.

Preparing the Rice and Vegetables

While the chicken is marinating, cook the rice according to package instructions until it’s fluffy and tender. If opting for a salad base, simply wash and dry the mixed greens. Prepare the vegetables by dicing the tomatoes and cucumbers, and thinly slicing the red onions. Chop the parsley and set aside some mint leaves for garnish, if using.

Cooking the Chicken

Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken to the pan. Use tongs to place the chicken in the pan and cook for about 5-7 minutes on each side or until the chicken is fully cooked and has charred edges. The internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing it into strips.

Assembling the Shawarma Bowl

To assemble the shawarma bowls, start with a base of cooked rice or mixed greens in each serving bowl. Add a portion of the cooked chicken strips over the base. Top with diced tomatoes, cucumbers, and sliced red onions. Add a generous dollop of hummus on the side and drizzle some garlic sauce or tahini over the top for extra flavor. Sprinkle chopped parsley and mint leaves over the bowls to enhance freshness.

Serving

Serve the Chicken Shawarma Bowls immediately while everything is still warm. Offer lemon wedges on the side for an extra splash of lemony zest, and optionally, serve with warm pita bread. This makes for a visually appealing and delicious meal that captures the essence of Middle Eastern cuisine, perfect for any day of the week. Enjoy your homemade Chicken Shawarma Bowl with family and friends!

What to serve with Chicken Shawarma Bowl?

Pita Bread: Warm, soft pita bread is perfect for scooping up chicken and sauces, making it a classic accompaniment to any shawarma dish.
Fattoush Salad: This refreshing Lebanese salad, made with mixed greens, radishes, cucumbers, tomatoes, and crispy pita croutons, dressed with lemon and olive oil, complements the flavors in the shawarma bowl.
Tabbouleh: A herby, tangy bulgur wheat salad with plenty of parsley, mint, tomato, and onion, dressed with lemon juice and olive oil, offers a light, nutritious side.
Roasted Vegetables: A medley of oven-roasted vegetables like bell peppers, zucchini, and carrots can add color and variety to the meal.
Pickled Vegetables: Quick-pickled cucumbers, carrots, or turnips provide a tangy contrast to the savory flavors of the shawarma.
Yogurt or Tahini Sauce: A cool, creamy yogurt sauce or a rich tahini sauce can be drizzled over the shawarma for added moisture and flavor.
Baba Ganoush: This smoky eggplant dip serves as a flavorful spread or dip to pair with the shawarma bowl.
Kalamata Olives: Their rich, briny flavor complements the spices in the shawarma, adding a touch of Mediterranean flair.
Mint Chutney: A zesty, fresh mint chutney can brighten up the dish with its vibrant color and sharp taste.
Lemon Wedges: Additional lemon wedges allow guests to add extra citrusy zest to their meal according to their taste preferences.

Tips and Tricks

Marinate Overnight: For deeper flavor penetration and more tender chicken, let the marinade work its magic overnight in the refrigerator.
Use Thighs Over Breasts: Chicken thighs are more flavorful and remain juicier during cooking, making them ideal for the high heat required for shawarma.
Slice Chicken Thinly: Thin slices ensure that the chicken cooks evenly and quickly, and also absorbs more marinade, enhancing the flavor.
Prep Vegetables in Advance: Dice your vegetables and store them in the refrigerator to make the assembly of your shawarma bowls quick and efficient.
Experiment with Spices: Adjust the spice mix to suit your taste. For a smokier flavor, consider adding a touch of smoked paprika.
Sear for Flavor: Make sure your pan is hot before adding the chicken to achieve a flavorful char and seal in the juices.
Rest the Chicken: Allow the chicken to rest for a few minutes after cooking to ensure it retains its juices when sliced.
Warm Your Serving Bowls: This keeps the ingredients warm and enhances the eating experience, especially if you are using a rice base.
Customize Your Toppings: Offer a variety of toppings like nuts, raisins, or even a sprinkle of feta cheese to allow everyone to customize their bowl to their liking.
Balance Your Sauces: Provide both a creamy sauce like tahini or garlic yogurt and a tangy option like pomegranate molasses to cater to different palates.
Keep It Colorful: Use a variety of colored vegetables not only for their nutritional value but also to make the bowls visually appealing.
Serve With Side Dishes: Complement your shawarma bowls with side dishes like hummus, baba ganoush, or a simple cucumber and tomato salad for a complete meal experience.

Variations

Beef Shawarma Bowl: Replace chicken with thinly sliced beef marinated in similar spices for a hearty alternative.
Vegetarian Shawarma Bowl: Use thick slices of marinated portobello mushrooms or chunks of tofu as a plant-based substitute.
Spicy Shawarma Bowl: Add extra cayenne pepper or fresh chopped chili peppers to the marinade for a fiery kick.
Low-Carb Shawarma Bowl: Substitute the rice base with cauliflower rice or additional mixed greens for a lower carbohydrate option.
Mediterranean Shawarma Bowl: Incorporate elements like sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist.
Seafood Shawarma Bowl: Marinate shrimp or firm white fish in shawarma spices, then grill for a seafood variation.

Substitutions

Greek Yogurt for Marinade: If you’re out of regular yogurt, Greek yogurt can be thinned with a little water and used for marinating the chicken.
Lemon Juice Alternatives: In the absence of fresh lemons, lime juice or even a splash of white vinegar can work to provide the necessary acidity in the marinade.
Different Greens: Instead of traditional lettuce or cabbage, try arugula, spinach, or kale for the salad base to vary the nutritional content and flavors.
Rice Alternatives: Quinoa, couscous, or bulgur can be used in place of rice for different textures and grains in the bowl.
DIY Spice Mix: If you don’t have a ready-made shawarma spice mix, you can create your own by mixing ground cumin, coriander, paprika, turmeric, and a bit of cinnamon and black pepper.
Hummus for Tahini Sauce: If tahini is unavailable, creamy hummus can be used as a dressing or sauce component for additional flavor and texture.

Making Ahead

Marinate the Chicken: Prepare and marinate the chicken up to a day in advance. The longer marination time will deepen the flavors and tenderize the chicken.
Prepare Sauces and Toppings: Chop vegetables and prepare sauces like tahini or yogurt dressing beforehand. Store these in separate containers in the refrigerator to keep them fresh.
Cook Rice or Prep Greens: You can cook the rice or wash and chop your salad greens ahead of time. Store rice in the fridge and keep greens in a salad spinner or wrapped in paper towels to maintain freshness.

Storage

Chicken: Store cooked chicken in an airtight container in the refrigerator for up to three days.
Rice and Vegetables: Keep rice and chopped vegetables in separate airtight containers in the refrigerator. Vegetables will stay crisp for about two to three days.
Sauces and Dressings: Store sauces and dressings in sealed containers in the refrigerator for up to a week. Shake or stir them well before using.

Reheating

Chicken: Reheat chicken in a skillet over medium heat or in the microwave using a covered dish to keep the chicken moist. Add a few drops of water or olive oil to prevent it from drying out.
Rice: Warm rice in the microwave, covered, with a splash of water to help steam and rejuvenate the grains.
Assembling the Bowl: For the best experience, reheat the rice and chicken separately and assemble the bowl fresh with cold toppings and sauces to maintain the integrity of the flavors and textures.

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Frequently Asked Questions – FAQ’s

Yes, you can use pre-cooked chicken to make a Chicken Shawarma Bowl. Just toss the chicken with a bit of shawarma spice mix and heat it up before serving. This can save time and is a great way to use leftover chicken.

For an authentic shawarma flavor, the key spices include cumin, coriander, turmeric, paprika, and a touch of cinnamon and black pepper. You can adjust the amounts based on your flavor preferences and add garlic powder or ground cardamom for additional depth.

To make a vegan Chicken Shawarma Bowl, substitute the chicken with chickpeas, tofu, or tempeh. Marinate your chosen alternative in the same spices as you would chicken, then bake or sauté until golden and flavorful.

Yes, you can prepare chicken shawarma without a grill by using a skillet or frying pan. Cook the marinated chicken over medium-high heat until it’s well browned and cooked through, achieving a similar charred effect as grilling.

For a lower-calorie version of a Chicken Shawarma Bowl, opt for a base of mixed greens instead of rice, use lean chicken breast instead of thighs, and top with plenty of fresh vegetables. For the dressing, consider a light yogurt-based sauce or a simple squeeze of lemon juice.

Chicken Shawarma Bowl

Recipe by JesseCourse: MainCuisine: Middle Eastern

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Calories

550

kcal

Ingredients

For the Chicken:
Chicken thighs – 800 grams, boneless and skinless, thinly sliced
Olive oil – 2 tablespoons
Garlic – 3 cloves, minced
Ground cumin – 1 teaspoon
Ground coriander – 1 teaspoon
Paprika – 1 teaspoon
Turmeric – 1/2 teaspoon
Cinnamon – 1/4 teaspoon
Cayenne pepper – A pinch (optional for heat)
Salt and black pepper – To taste
Lemon juice – From 1 lemon
For the Base:
Rice – 2 cups, cooked (can use basmati or brown rice)
Alternatively, mixed greens – 4 cups (if opting for a lighter base)
Toppings:
Tomatoes – 2 large, diced
Cucumbers – 1 large, diced
Red onions – 1 medium, thinly sliced
Parsley – 1/4 cup, chopped
Mint leaves – Optional, for garnish
Sauces:
Hummus – 1 cup
Garlic sauce or tahini – As desired
Extras:
Lemon wedges – For serving
Pita bread – Optional, for serving on the side

Directions

Begin by preparing the chicken marinade. In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, a pinch of cayenne pepper (if using), salt, black pepper, and lemon juice. Mix these ingredients thoroughly to create a flavorful marinade. Add the thinly sliced chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour, or ideally overnight, to enhance the flavors.
While the chicken is marinating, cook the rice according to package instructions until it’s fluffy and tender. If opting for a salad base, simply wash and dry the mixed greens. Prepare the vegetables by dicing the tomatoes and cucumbers, and thinly slicing the red onions. Chop the parsley and set aside some mint leaves for garnish, if using.
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken to the pan. Use tongs to place the chicken in the pan and cook for about 5-7 minutes on each side or until the chicken is fully cooked and has charred edges. The internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a plate and let it rest for a few minutes before slicing it into strips.
To assemble the shawarma bowls, start with a base of cooked rice or mixed greens in each serving bowl. Add a portion of the cooked chicken strips over the base. Top with diced tomatoes, cucumbers, and sliced red onions. Add a generous dollop of hummus on the side and drizzle some garlic sauce or tahini over the top for extra flavor. Sprinkle chopped parsley and mint leaves over the bowls to enhance freshness.
Serve the Chicken Shawarma Bowls immediately while everything is still warm. Offer lemon wedges on the side for an extra splash of lemony zest, and optionally, serve with warm pita bread. This makes for a visually appealing and delicious meal that captures the essence of Middle Eastern cuisine, perfect for any day of the week. Enjoy your homemade Chicken Shawarma Bowl with family and friends!

Conclusion

The Chicken Shawarma Bowl is a vibrant and versatile dish that brings the exotic flavors of the Middle East right to your table. With its succulent, spice-marinated chicken paired with a medley of fresh, crisp vegetables and creamy sauces, it offers a delightful balance of textures and flavors. This dish is not only delicious but also customizable, allowing you to cater to various dietary preferences and spice levels.

Whether served over a bed of fluffy rice or crisp greens, the Chicken Shawarma Bowl is a satisfying meal that promises a culinary adventure in each bite. It’s perfect for a family dinner, a casual get-together, or even as a nutritious meal prep option for the week.

Flavorful And Delicious Chicken Shawarma Bowl Recipe

Kitchen Tools Needed