Middle Eastern Chicken Bowls

This vibrant Chicken Shawarma Bowl brings the tantalizing flavors of Middle Eastern street food right to your dining table. The aromatic spiced chicken pairs perfectly with fresh vegetables and creamy sauces for a balanced meal that feels both comforting and exciting.

I first made these shawarma bowls after returning from a trip to Lebanon where I fell in love with the complex flavors of Middle Eastern cuisine. My children who typically avoid new foods now regularly request "that chicken with the special sauce" for dinner.

Ingredients

• Boneless skinless chicken thighs: deliver more flavor and moisture than breast meat
• Fresh lemon juice: provides brightness and helps tenderize the chicken
• Quality olive oil: creates the base for the marinade and adds richness
• Minced garlic: infuses the chicken with aromatic flavor
• Kosher salt: enhances all the flavors without making the dish taste salty
• Ground cumin: brings earthy warmth that defines shawarma's signature taste
• Paprika: adds mild sweetness and beautiful color to the chicken
• Ground turmeric: contributes subtle earthiness and gorgeous golden hue
• Cinnamon: just a pinch transforms the flavor profile with warm complexity
• Red onion: caramelizes during roasting for natural sweetness
• Jasmine rice: absorbs all the delicious juices and provides a fragrant base
• English cucumber: offers cool crispness to balance the warm spices
• Cherry tomatoes: bring acidity and freshness to each bite
• Greek yogurt: creates the perfect tangy base for homemade tzatziki
• Hummus: adds creaminess and protein to round out the bowl

Step-by-Step Instructions

Prepare the Marinade:

Combine fresh lemon juice olive oil minced garlic and all dry spices in a large bowl whisking thoroughly until completely incorporated. The oil helps carry the flavors deep into the chicken while the acid from the lemon begins tenderizing the meat.

Marinate the Chicken:

Add chicken thighs to the marinade ensuring each piece is fully coated. Cover and refrigerate for at least one hour but ideally overnight. The longer marinating time allows the flavors to penetrate deeply creating more flavorful chicken.

Cook the Rice:

Prepare jasmine rice according to package instructions approximately 20 minutes before serving. For extra flavor try cooking the rice in chicken broth instead of water and adding a bay leaf during cooking.

Make the Tzatziki Sauce:

Combine Greek yogurt minced garlic diced cucumber dried dill fresh lemon juice salt and pepper in a small bowl. Mix thoroughly and refrigerate until ready to serve. The flavors will develop and meld while you prepare the rest of the meal.

Roast the Chicken:

Preheat your oven to 425°F. Place marinated chicken thighs and chopped red onion on a greased baking sheet ensuring pieces aren't overcrowded. Roast for 30 to 40 minutes until chicken reaches 165°F internally and edges begin to caramelize.

Rest and Slice:

Allow chicken to rest for 5 to 10 minutes before slicing to keep the juices inside. Cut chicken into thin strips against the grain for the most tender result.

Assemble the Bowls:

Start with a base of fragrant rice then arrange sliced chicken roasted onions fresh cucumber tomatoes hummus and tzatziki in sections. Garnish with fresh parsley and feta cheese for a beautiful presentation.

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The cumin in this recipe is truly transformative. I once made these bowls without it when I ran out and the difference was remarkable. My grandmother always said cumin is the soul of Middle Eastern cooking and after preparing this dish countless times I completely understand why.

Storage and Meal Prep

These shawarma bowls make exceptional meal prep lunches. Store the components separately in airtight containers with the tzatziki and fresh vegetables in one container the chicken and onions in another and the rice in a third. Everything stays fresh for up to four days in the refrigerator. I often double the chicken portion specifically to ensure leftovers for quick lunches throughout the week.

Ingredient Substitutions

While traditional shawarma uses chicken thighs you can substitute chicken breast if you prefer though watch carefully to prevent drying out. For a vegetarian version replace the chicken with roasted cauliflower or chickpeas using the same marinade. The marinade also works beautifully with lamb or beef if you want to try different protein options. Brown rice quinoa or cauliflower rice can replace jasmine rice for different nutritional profiles.

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Serving Suggestions

Transform this bowl into a handheld meal by wrapping components in warm pita bread. For entertaining consider setting up a shawarma bowl bar letting guests build their own creations. This encourages interaction and accommodates different preferences. Serve with a side of pickled vegetables or olives for additional tangy contrast. A simple cucumber tomato salad dressed with lemon and olive oil makes a refreshing accompaniment.

Cultural Context

Shawarma originated in the Ottoman Empire during the 18th century and has evolved across the Middle East and Mediterranean. Traditionally cooked on a vertical rotisserie this home version captures the essence of those complex flavors without specialized equipment. In many Middle Eastern countries shawarma is everyday street food beloved for its accessibility and bold taste profile. The bowl format is a modern Western adaptation bringing together traditional elements in a convenient contemporary presentation.

Recipe FAQs

→ Can I use chicken breast instead of thighs for shawarma bowls?

Yes, you can substitute chicken breasts for thighs, but be careful not to overcook them as they contain less fat and can dry out more easily. Reduce the cooking time by about 5-10 minutes and monitor closely until they reach 165°F internal temperature.

→ How long should I marinate the chicken for best flavor?

For optimal flavor, marinate the chicken for at least one hour, but overnight marination (8-12 hours) in the refrigerator will produce the most flavorful results as the spices have more time to penetrate the meat.

→ Can I make these shawarma bowls ahead of time?

Yes! You can prep several components ahead: marinate the chicken 1-3 days in advance, make the tzatziki sauce 1-2 days ahead, and chop all vegetables the day before. Store each component separately in airtight containers in the refrigerator.

→ What can I substitute for tzatziki sauce?

If you don't want to make tzatziki, you could use plain Greek yogurt, a tahini sauce, or even a simple garlic aioli. For a dairy-free option, try a tahini-lemon dressing or a mild garlic-herb vinaigrette.

→ Is this shawarma bowl recipe gluten-free?

This recipe is naturally gluten-free, but always verify that your hummus doesn't contain gluten additives. All other ingredients, including the spices, rice, vegetables, and yogurt for the tzatziki, are typically gluten-free.

→ What other grains can I use instead of jasmine rice?

Quinoa, brown rice, bulgur wheat, or couscous would all work well as alternatives to jasmine rice. For a lower-carb option, consider cauliflower rice or serve the chicken and toppings over a bed of mixed greens.