Easy Chicken Shawarma Bowl
A chicken shawarma bowl layers warmly spiced chicken with rice, cucumber, tomato and a creamy yogurt sauce for an easy weeknight meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs 680 g
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp black pepper
- 3 cups cooked rice
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup plain Greek yogurt 120 g
- 1 tbsp lemon juice for sauce
Instructions
- Combine olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt and pepper.
- Coat chicken thighs with the marinade and refrigerate for at least 15 minutes.
- Heat a large skillet over medium-high heat.
- Cook chicken 5–7 minutes per side depending on thickness until browned and at least 165°F / 74°C.
- Rest the chicken briefly, then slice.
- Stir Greek yogurt with lemon juice and a pinch of salt.
- Divide rice among bowls and add chicken, cucumber, tomato and yogurt sauce.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.