Pin It This dish features tender, spiced grilled chicken thighs marinated in aromatic Middle Eastern spices, paired with fluffy basmati rice and creamy hummus. Fresh cucumber, cherry tomatoes, red onion, mixed greens, and parsley add bright, crisp textures, balanced by optional sumac and a tangy lemon wedge. The bowl can be enhanced with a cooling yogurt-mint sauce for extra flavor. It’s a satisfying, protein-rich choice full of complex flavors and varied textures.
Last summer, I threw together these bowls on a Tuesday night when I was craving something bright and filling but didn't want to turn on the oven. The spices hit the hot pan and filled the kitchen with this warm, earthy smell that made my neighbor text asking what I was cooking. I've been hooked ever since.
I made these bowls for a small dinner party once, and everyone built their own at the table. Watching people pile on hummus and squeeze lemon over everything, laughing and passing around the sumac, turned dinner into something more relaxed and fun than I'd planned.
Ingredients
- Boneless, skinless chicken thighs: They stay juicy and soak up the marinade better than breasts, which can dry out if you're not careful.
- Olive oil: Helps the spices cling to the chicken and keeps everything moist while it cooks.
- Ground cumin: This is the backbone of the shawarma flavor, earthy and a little smoky.
- Ground coriander: Adds a citrusy sweetness that balances the cumin perfectly.
- Smoked paprika: Brings a subtle smokiness that mimics the char you'd get from a rotisserie.
- Ground turmeric: Gives the chicken that golden color and a warm, slightly bitter note.
- Ground cinnamon: Just a hint adds warmth and depth without tasting like dessert.
- Cayenne pepper: Optional, but a little heat wakes up all the other spices.
- Garlic cloves, minced: Fresh garlic is key here, the jarred stuff just doesn't hit the same.
- Lemon juice: Brightens everything and helps tenderize the chicken.
- Basmati rice: Light and fluffy, it doesn't compete with the bold flavors on top.
- Hummus: Creamy, rich, and adds protein, I buy good quality or make my own when I have time.
- Cucumber, cherry tomatoes, red onion: Fresh crunch and color that balance the richness of the chicken and hummus.
- Mixed salad greens: Any mix works, I like arugula for a peppery bite.
- Fresh parsley: Don't skip this, it adds brightness and a clean finish.
- Sumac: Optional but worth hunting down, it's tangy and fruity in a way lemon can't quite replicate.
- Plain Greek yogurt: For the sauce, it's cooling and creamy with a little tang.
Instructions
- Marinate the Chicken:
- Whisk olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic, salt, pepper, and lemon juice in a large bowl until it looks like a thick, fragrant paste. Toss the chicken thighs in until every piece is coated, cover, and let it sit in the fridge for at least 20 minutes, though a couple hours makes it even better.
- Cook the Rice:
- Rinse the basmati under cold water until it runs clear, this keeps it from getting gummy. Combine rice, water, salt, and olive oil in a saucepan, bring to a boil, then drop the heat to low, cover, and let it simmer for 12 to 15 minutes until the water disappears and the rice is tender.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high until it's really hot, then pull the chicken from the marinade and lay it down. Cook for 5 to 6 minutes per side until it's golden and cooked through, then let it rest for 5 minutes before slicing into strips.
- Prepare the Toppings:
- While the chicken cooks, dice the cucumber, halve the cherry tomatoes, slice the red onion thin, chop the parsley, and get the greens and lemon wedges ready. Having everything prepped makes assembly quick and satisfying.
- Assemble the Bowls:
- Divide the rice among four bowls, then pile on the greens, sliced chicken, a generous scoop of hummus, cucumber, tomatoes, red onion, and parsley. Sprinkle sumac over the vegetables if you have it, and tuck a lemon wedge on the side.
- Make the Yogurt Sauce:
- If you want the sauce, stir together Greek yogurt, lemon juice, mint, salt, and pepper in a small bowl. Drizzle it over the bowls or serve it on the side for people to add as they like.
Pin It One evening I packed these bowls for lunch the next day, and my coworker asked if I'd brought restaurant takeout. When I said I made it at home, she asked for the recipe on the spot. It's the kind of meal that makes you look like you know what you're doing in the kitchen, even on a weeknight.
Variations and Swaps
I've swapped chicken thighs for boneless breasts when that's what I had, just watch them closely so they don't dry out. For a vegetarian version, I've used pressed tofu marinated the same way, and it soaks up the spices beautifully. If you're watching carbs, cauliflower rice works great, though I do miss the fluffiness of basmati a little.
Storage and Meal Prep
These bowls are perfect for meal prep because everything keeps well separately. I store the cooked chicken, rice, and chopped vegetables in separate containers in the fridge for up to four days. When I'm ready to eat, I reheat the chicken and rice, then pile everything into a bowl with fresh toppings. The flavors actually get better after a day or two as the spices settle into the chicken.
Serving Suggestions
I like to set out all the components and let people build their own bowls, it turns dinner into something interactive and fun. Sometimes I'll warm up pita bread and serve it on the side for scooping up hummus and chicken. A little dish of pickled vegetables or olives on the table adds extra brightness and tang that cuts through the richness.
- Try adding a handful of toasted pine nuts or slivered almonds for crunch.
- A drizzle of tahini thinned with lemon juice and water makes a great alternative to yogurt sauce.
- If you have leftover chicken, it's perfect tucked into a wrap or tossed with more greens for a quick salad the next day.
Pin It This bowl has become my go-to when I want something that feels special but doesn't ask too much of me. I hope it lands on your table with the same easy satisfaction it's brought to mine.
Recipe Questions
- → How long should I marinate the chicken?
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Marinate the chicken for at least 20 minutes to absorb the spices fully, but up to 2 hours will deepen the flavor.
- → Can I use chicken breast instead of thighs?
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Yes, boneless chicken breast works well, though thighs remain juicier and more flavorful.
- → What type of rice is recommended?
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Basmati rice is preferred for its fragrance and fluffy texture, complementing the bold spices.
- → Is the yogurt sauce necessary?
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The yogurt sauce is optional but adds a refreshing, creamy contrast to the spices and fresh vegetables.
- → How can I make this dish vegetarian?
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Substitute chicken with tofu that’s marinated and grilled similarly for a delicious vegetarian alternative.
- → What tools do I need to prepare this dish?
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A grill pan or skillet, mixing bowl, saucepan with lid, cutting board, and measuring spoons are essential for preparation.
