Chicken Shawarma Bowls (Printable Version)
Flavorful marinated chicken thighs served with jasmine rice, fresh vegetables, and creamy tzatziki sauce for a complete meal.
# Ingredients:
→ Shawarma Marinade
01 -
6 to 8 boneless skinless chicken thighs
02 -
2 lemons, juiced
03 -
1/2 cup olive oil
04 -
6 cloves garlic, minced
05 -
1 teaspoon kosher salt
06 -
2 teaspoons freshly ground black pepper
07 -
2 teaspoons ground cumin
08 -
2 teaspoons paprika
09 -
1/2 teaspoon ground turmeric
10 -
Pinch ground cinnamon
11 -
Crushed red pepper flakes, to taste
12 -
1 red onion, roughly chopped
→ For the Bowls
13 -
1/2 cup hummus or whole chickpeas
14 -
1 English cucumber, chopped
15 -
1 cup cherry tomatoes, halved
16 -
1 1/2 cups dry jasmine rice
17 -
Fresh chopped parsley, for garnish
18 -
Feta cheese crumbles, for topping (optional)
→ Tzatziki Sauce
19 -
1 cup plain Greek yogurt
20 -
2 cloves garlic, minced
21 -
1 small piece English cucumber, peeled and diced
22 -
1/2 teaspoon dried dill weed
23 -
3 teaspoons fresh lemon juice
24 -
Salt and pepper, to taste
# Steps:
01 -
Mix shawarma marinade ingredients together, add chicken thighs, and marinate for at least one hour or overnight in the fridge.
02 -
Cook jasmine rice according to package instructions.
03 -
Combine Greek yogurt, minced garlic, diced cucumber, dill weed, lemon juice, salt, and pepper in a bowl. Mix well and set aside.
04 -
Preheat oven to 425°F (220°C). Grease a baking pan. Remove chicken from marinade and place thighs along with chopped red onion on the pan. Roast for 30-40 minutes or until cooked through (internal temperature of 165°F/75°C). Allow chicken to rest before slicing.
05 -
Add a scoop of cooked rice to the bottom of a bowl. Top with sliced chicken, roasted red onion, chopped cucumber, halved cherry tomatoes, a scoop of tzatziki sauce, and hummus. Garnish with fresh parsley, feta cheese, and crushed red pepper, if desired.
# Notes:
01 -
Serving size: 1/2 cup rice, 1 chicken thigh.
02 -
Make-Ahead Instructions: Tzatziki sauce, chicken marinade, and vegetables can be prepared 1-3 days ahead.
03 -
Gluten-Free Adaptations: Ensure your hummus is certified gluten-free.