🌯 Flavor-Packed Chicken Shawarma Bowls 🥗✨
Prep Time: 15 minutes ⏱️
Cook Time: 25 minutes 🍳
Servings: 4 🍽️
Calories: ~450 per bowl 🌟
Ingredients
For the Chicken Marinade 🍗
1 lb boneless, skinless chicken thighs or breasts, sliced thinly 🍗
2 tbsp olive oil 🛢️
Juice of 1 lemon 🍋
3 cloves garlic, minced 🧄
1 tsp ground cumin 🌿
1 tsp ground coriander 🌿
1 tsp smoked paprika 🌶️
1/2 tsp turmeric 🌕
1/4 tsp cinnamon 🌰
Salt and pepper to taste 🧂
For the Bowls 🥗
2 cups cooked rice or couscous 🍚
1 cup cherry tomatoes, halved 🍅
1 cup cucumber, diced 🥒
1/4 cup red onion, thinly sliced 🧅
1/4 cup fresh parsley or cilantro, chopped 🌿
For the Garlic Yogurt Sauce 🥄
1/2 cup Greek yogurt 🥛
1 tbsp olive oil 🛢️
1 clove garlic, minced 🧄
1 tbsp lemon juice 🍋
Salt to taste 🧂
Instructions
Marinate the chicken:
In a bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
Add the sliced chicken and toss to coat. Marinate for at least 15 minutes or up to 2 hours for deeper flavor.
Cook the chicken:
Heat a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing into strips.
Make the garlic yogurt sauce:
In a small bowl, mix Greek yogurt, olive oil, garlic, lemon juice, and a pinch of salt. Stir until smooth.
Assemble the bowls:
Divide the cooked rice or couscous among four bowls. Top with chicken, cherry tomatoes, cucumber, red onion, and parsley.
Drizzle & serve:
Spoon the garlic yogurt sauce over the bowls. Garnish with extra parsley and serve warm.
Notes & Variations
Grain swap: Use quinoa, bulgur, or cauliflower rice for variety. 🌾
Add hummus: Include a dollop of hummus for extra creaminess. 🥄
Make it spicy: Add a pinch of chili flakes to the chicken marinade. 🌶️