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Shawarma Bowls
5 from 2 votes
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Shawarma Bowls

Course Dinner
Keyword bowls, Chicken, Chickpea, Rice
Servings 4

Ingredients

  • 1 cup rice, uncooked

For the Chicken

  • 4 boneless skinless chicken breast, cut into 1/2"pieces*
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 4 teaspoons cumin
  • 4 teaspoons paprika
  • 4 garlic cloves, minced
  • Pinch of salt

For the Garlic Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • Pinch of salt

For The Bowls

  • Quick Pickled Red Onions**
  • 1 long English Cucumber, cut into half moons
  • 2 tomatoes, diced
  • fresh parsley for garnish

Instructions

  1. Marinate the chicken in the oil, lemon juice, spices and garlic.

  2. Cook the rice according to package instructions.

  3. Heat a large frying pan over medium high heat. When the pan is hot, add the chicken with the marinade and sear for 5-7 minutes until the chicken is golden and cooked through.

  4. While the chicken is cooking, mix together the garlic sauce and prepare your toppings.

  5. Assemble your bowls with the cooked rice, chicken, pickled red onions, cucumber, and tomato. Drizzle the garlic sauce over top and garnish with parsley.

Recipe Notes

*Substitute chicken for chickpeas. Preheat the oven to 425 F and line a baking sheet with parchment paper. Toss the chickpeas with the oil, lemon, spices, and garlic. Evenly spread on the baking sheet and roast for 25-30 minutes until crispy, tossing halfway through.

 

**Find recipe for Quick Pickled Red Onions HERE