Description
This Chicken Shawarma Bowl combines tender, spiced chicken breast with fresh vegetables, aromatic herbs, and a creamy yogurt-tahini sauce, all served over fluffy rice. It’s a delicious and vibrant Middle Eastern-inspired meal perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chicken Marinade and Cooking
- 1 pound chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
Yogurt-Tahini Sauce
- 1/4 cup plain Greek yogurt
- 1/4 cup tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Rice and Vegetables
- 2 cups cooked rice
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Garnishes
- 1 tablespoon pomegranate seeds (optional)
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon lemon juice (for drizzling)
Instructions
- Heat the pan: Heat a large skillet or grill pan over medium-high heat to get it hot and ready for cooking the chicken.
- Prepare chicken: Cut the chicken breasts into bite-sized pieces or strips to ensure even cooking and easy eating.
- Mix spices: In a small bowl, combine ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, cayenne pepper, salt, and black pepper to create the shawarma spice blend.
- Make spice paste: Add olive oil to the mixed spices and stir well to form a thick paste that will coat the chicken evenly.
- Coat chicken: Rub the spice paste thoroughly onto each piece of chicken, ensuring full coverage for maximum flavor.
- Cook chicken: Add the spiced chicken pieces in a single layer to the hot pan without overcrowding, allowing them to sear properly.
- Brown chicken: Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked through and browned on all sides for a delicious caramelization.
- Prepare sauce: While the chicken cooks, whisk together lemon juice, plain Greek yogurt, and tahini in a small bowl until smooth and well blended.
- Combine rice and veggies: In a large bowl, mix cooked rice with chopped cucumber, tomatoes, and thinly sliced red onion to create a fresh base.
- Add herbs: Stir in chopped parsley and cilantro gently to the rice and vegetable mixture to bring fragrant herbal notes.
- Rest cooked chicken: Remove the cooked chicken from the pan and allow it to rest briefly to retain its juices.
- Dress rice mixture: Drizzle olive oil and lemon juice over the rice and vegetable mixture, then toss gently to evenly coat.
- Assemble bowls: Divide the dressed rice and vegetable mixture among serving bowls as the base layer for the shawarma bowls.
- Add chicken: Top each bowl with the cooked, spiced chicken pieces to complete the protein component.
- Drizzle sauce: Spoon the prepared yogurt-tahini sauce over the chicken and rice to add creaminess and tang.
- Garnish: Sprinkle pomegranate seeds over the bowls for a pop of color and burst of sweetness if desired.
- Final touch and serve: Add extra parsley or cilantro as a garnish and serve the bowls immediately for best flavor and texture.
Notes
- Use boneless, skinless chicken breast for lean protein; chicken thighs can be used for a juicier result.
- Adjust cayenne pepper to taste based on desired spice level.
- Cook rice according to package instructions before assembling the bowl.
- Pomegranate seeds are optional but add a nice tart sweetness and beautiful presentation.
- The yogurt-tahini sauce can be made ahead and stored in the refrigerator for up to 2 days.
- This recipe can be made gluten-free by ensuring all ingredients like tahini and spices are certified gluten-free.
