It is 6pm and you need a healthy dinner fast. If you are craving something fresh and filling, these are for you. These Chicken Shawarma Bowls deliver bold Mediterranean flavors without the fuss.
You can have a restaurant-quality meal right in your own kitchen. This recipe is simple, reliable, and incredibly satisfying. You will love how easy it is to assemble.
Why You Will Make These Chicken Shawarma Bowls Again
You will love how these fit into your busy schedule. They are perfect for a quick weeknight dinner during busy Spring evenings. The ingredients are simple but provide a huge flavor punch.
These bowls are naturally high in protein and very satisfying. You can easily prep them ahead for the whole week. They stay fresh and delicious even after reheating for lunch.
How This Comes Together
This recipe comes together in just a few easy stages. First, you marinate the chicken to lock in those spices. While that sits, you simmer the golden turmeric rice. A quick sear in the pan finishes the chicken. This is a simple 45-minute meal for any home cook.
What You Will Need
Gather these simple pantry staples and fresh produce to get started.
- 1.5 lbs boneless skinless chicken thighs, sliced into strips
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric, divided
- 0.25 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup basmati rice, rinsed
- 1.5 cups chicken broth
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 0.5 cup thinly sliced red onion
- 0.5 cup hummus
- 0.25 cup tahini sauce
Step-By-Step Directions
- Whisk oil, lemon, garlic, and spices in a large bowl.
- Add chicken to the marinade and toss to coat.
- Refrigerate the chicken for at least 30 minutes.
- Combine rice, broth, and turmeric in a medium pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and cover the pot.
- Simmer for 15 minutes until liquid is absorbed.
- Fluff the rice with a fork and keep warm.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken in a single layer for 8-10 minutes.
- Brown the chicken until it reaches 165 degrees Fahrenheit.
- Divide the turmeric rice among four bowls.
- Top with chicken, cucumber, tomatoes, onion, and hummus.
- Drizzle with tahini sauce before serving.
How To Serve It
These bowls look beautiful when assembled with bright, colorful vegetables. Serve them immediately for a fresh family dinner tonight. You can also add a side of warm pita bread. A sprinkle of fresh parsley adds a nice touch. This meal is impressive enough for casual hosting too.
Leftovers and Storage
Store the components in airtight containers in the fridge. The chicken and rice will stay fresh for four days. Keep the fresh vegetables in a separate container if possible. Reheat the chicken and rice in the microwave until warm. This recipe is a top-tier meal prep option for busy people. Do not freeze the fresh vegetable toppings.
Make It Even Better (Pro Tips)
- Don’t skip the 30-minute marinade for the best flavor.
- Use chicken thighs because they stay juicy after cooking.
- Rinse your rice well to prevent it from getting sticky.
- Add a sprinkle of feta cheese for an extra salty kick.
- These are perfect for meal prep containers on Sunday nights.
- Use a meat thermometer to ensure the chicken reaches 165°F.
- Squeeze extra fresh lemon over the bowl before eating.
- Avoid overcrowding the skillet so the chicken browns properly.
Easy Ways To Change It Up
- Swap rice for quinoa for a higher fiber option.
- Add pickled red onions for a bright pop of acid.
- Use cauliflower rice to make this a low-carb meal.
- Add roasted chickpeas for extra crunch and protein.
Quick Questions
Can I use chicken breast instead?
Yes, you can use chicken breast if you prefer. Just be careful not to overcook it as it dries out. Thighs are more forgiving and remain much juicier.
How long can I marinate the chicken?
You can marinate the chicken for up to 24 hours. The longer it sits, the deeper the Mediterranean flavors will be. Even 30 minutes makes a huge difference.
These Chicken Shawarma Bowls are a total game changer for your routine. I know you will love the bright, fresh flavors. Give them a try this week!
— Ethan
Chicken Shawarma Bowls
Ingredients
Method
- In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, cumin, coriander, paprika, 0.25 teaspoon turmeric, cinnamon, salt, and pepper.
- Add chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes.
- In a medium pot, combine rinsed rice, chicken broth, and the remaining 0.25 teaspoon turmeric. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and keep warm.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook for 8-10 minutes, turning occasionally, until browned and the internal temperature reaches 165 degrees Fahrenheit.
- Assemble the bowls by dividing the turmeric rice among four bowls.
- Top each bowl with cooked chicken, diced cucumber, cherry tomatoes, red onion, and a dollop of hummus.
- Drizzle with tahini sauce before serving.
