this Chicken Shawarma Bowl It is packed with juicy and spicey chicken, fluffy turmeric rice, crispy lettuce, a refreshing shiraji salad, creamy hummus and garlic tombs. It bursts with flavor and is perfect for meal preparation!
Especially if it’s packed with bold flavours like this chicken shawarma bowl, there’s something in the bowl that’s built, just hit its place.
I’m obsessed with the chicken shawarma recipe so making a bowl version was easy. And if you know me, you know I love a good bowl of meals! This has it all: a creamy duo of juicy and spice-adored chicken, fluffy turmeric rice, a crunchy glaze salad, and a creamy duo of hummus and garlic sauce. It’s fresh, stuffed and a re-requested meal.
Why do you like this chicken shawarma bowl?
- Better than takeout – Get all the delicious flavors of Shawarma, but make them fresh in your own kitchen.
- Food preparation has been approved – Everything is well stored so you can enjoy a flavourful homemade lunch or dinner all week.
- It’s packed with nutrients – Using protein-rich chicken, fiber-filled vegetables and a good mix of healthy fats, this bowl is just as nutritious as it is tasty.
- Customizable – Serve it on the pita, greens or switch toppings to make it yours!
Materials are required
While you don’t need a large amount of ingredients to make this flavorful chicken shawarma bowl, each brings something essential to your cooking. This is what you need:
- Chicken thighs too – Juicy and flavorful key to Shawarma! I prefer boneless thighs because my boneless thighs are soft, but chicken breasts also work.
- Lemon juice and olive oil – A bright, citrus base for marinades that will help to tender chicken and bring out all the spices.
- spices – A warm aromatic blend of cumin, coriander, turmeric, paprika, cardamom, cinnamon, garlic powder and onion powder creates its distinctive shawarma flavor.
- Turmeric Rice – The perfect, lightly spiced base for this bowl.
- Romaine or spinach – Add fresh and crispy elements to balance the richness of the chicken and sauce.
- White-tailed salad – A crisp and refreshing mix of cucumbers, tomatoes and herbs that bring everything together.
- Hummus – The ultimate pairing with creamy, nutty and shawarma! Buy it in the store or make it yourself.
- Garlic Sauce (Toum) – A tangy garlic sauce that notches everything. I love to lighten this down the whole bowl!
Alternative
I love this recipe as written, but there’s always room for switching things around based on what you have and dietary needs. Here’s a simple swap:
- Extra topping: Add a touch of Mediterranean by adding kalamata olives, pickled onion, or crushed feta.
- Chicken exchange: Boneless, skinless chicken breast works if you prefer slimmer meat. For plant-based options, try the crispy air fryer tofu or the air fryer chickpeas instead.
- Another green: Romaine adds a nice crunch, but also increases the work of spinach, arugula or massaged kale.
- Do you have turmeric rice?: Exchange with plain basmati or brown rice or go for cauliflower rice and low carbs. Quinoa is also a great alternative!
How to make a chicken shawarma bowl
Once all the components are ready, this bowl will be together in a few minutes! Here’s how to make it:
Step 1: The chicken and turmeric rice are cooked and when the salad is ready, it’s ready to assemble. Dig rice between four bowls and dive 1 cup of romaine and ¼ cup salad.
Step 2: Add 4 ounces of chicken, 1-2 tablespoons of hummus and 1 tablespoon of garlic sauce. Serve and have fun right away!
Brittany recipe tips!
- Marinate for maximum flavor: The longer the better! Marinate chicken overnight for the most flavorful and tender results. If the time is short, aim for at least 4 hours.
- Get a good sheer: If you like crispy edges, try grilling the chicken for the last 2 minutes. This helps to caramelize the spices and give them that extra texture.
Storage and reheat
- refrigerator: Store remaining chicken in an airtight container in the fridge for up to 4 days. Place other bowl components (rice, salad, sauce) in separate containers to maintain freshness.
- Reheat: Heat the chicken in a frying pan over medium heat for a few minutes. Alternatively, measure in the microwave at short intervals until heated. If it appears dry, add a splash of water or soup.
FAQ
Chicken Shawarma is made with boneless, skinless chicken thighs marinated with a blend of Middle Eastern spices such as cumin, coriander, turmeric, paprika and cinnamon. Then roast, bake and bake until soft and juicy.
yes! The chicken shawarma bowl is perfect for preparing meals. Store all components individually and assemble them fresh when eaten.
yes! You can cook the chicken shawarma on a strewn top by baking it in a cast iron frying pan on one side for about 6-7 minutes until fully cooked.
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