Chicken Shawarma Bowls (Printable)
Flavorful chicken with creamy hummus, fresh veggies, and fragrant rice for a wholesome, vibrant meal.
# What You’ll Need:
→ Chicken Shawarma
01 - 1.3 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 1/2 tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1/2 tsp cayenne pepper (optional)
09 - 4 garlic cloves, minced
10 - 1 1/2 tsp salt
11 - 1 tsp black pepper
12 - Juice of 1 lemon
→ Rice
13 - 1 1/4 cups basmati rice
14 - 2 cups water
15 - 1 tsp salt
16 - 1 tbsp olive oil
→ Toppings
17 - 7 oz hummus
18 - 1 cucumber, diced
19 - 7 oz cherry tomatoes, halved
20 - 1/2 small red onion, thinly sliced
21 - 2 oz mixed salad greens
22 - 1 small bunch fresh parsley, chopped
23 - 1 lemon, cut into wedges
24 - 1 tbsp sumac (optional)
→ Optional Yogurt Sauce
25 - 5.3 oz plain Greek yogurt
26 - 1 tbsp lemon juice
27 - 1 tbsp chopped fresh mint
28 - Salt and pepper to taste
# How To Make It:
01 - Whisk olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, garlic, salt, pepper, and lemon juice in a large bowl. Add chicken, toss to coat, cover, and refrigerate for 20 minutes to 2 hours.
02 - Rinse basmati rice under cold water until clear. Combine rice, water, salt, and olive oil in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork and keep warm.
03 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5–6 minutes per side until golden and cooked through. Rest for 5 minutes, then slice into strips.
04 - While chicken cooks, dice cucumber, halve cherry tomatoes, slice red onion, chop parsley, and cut lemon into wedges.
05 - Divide rice among four bowls. Layer salad greens, sliced chicken, hummus, cucumber, tomatoes, red onion, and parsley. Sprinkle sumac over vegetables if desired. Serve with lemon wedges.
06 - Mix Greek yogurt, lemon juice, mint, salt, and pepper in a small bowl. Drizzle over bowls if desired.
# Expert Tips:
01 -
- Everything cooks in under an hour, but it tastes like you spent all day in the kitchen.
- The spice blend is so good you'll start using it on everything from roasted vegetables to scrambled eggs.
- It's one of those meals that feels indulgent but leaves you feeling energized instead of weighed down.
02 -
- Don't skip rinsing the rice, the first time I forgot it turned into a sticky mess instead of fluffy grains.
- Let the chicken rest after grilling, cutting it too soon lets all the juices run out and you lose that tender bite.
- If your grill pan isn't hot enough, the chicken steams instead of getting those nice charred edges that add flavor.
03 -
- Toast your ground spices in a dry pan for 30 seconds before mixing the marinade, it wakes up their flavor in a way that makes the whole dish taste deeper.
- Use a meat thermometer to check that the chicken hits 75 degrees Celsius, it takes the guesswork out and keeps everything juicy.
- If you don't have sumac, a little extra lemon zest gives you that bright, tangy kick.