Chicken Shawarma Bowls
Chicken Shawarma Bowls
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds chicken thighs
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 1/2 tablespoons paprika
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch cayenne pepper, optional
- salt, to taste
- black pepper, to taste
- 1 tablespoon butter
- spicy red sauce, a little, from recipe below
For the Turmeric Rice
- 2 tablespoons butter
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt, to taste
- black pepper, to taste
- 1 cup basmati rice
- 2 cups chicken broth
For the Garlic Sauce
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon white vinegar
- 1 teaspoon garlic powder, or more, to taste
- salt, to taste
- black pepper, to taste
- 1-2 tablespoons water, only if needed to thin
For the Spicy Red Sauce
- 3 tablespoons harissa sauce
- 1 tablespoon Sambal oelek
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1-2 tablespoons water, to thin, only if needed
For the Toppings
- red onion, sliced or diced, as needed
- lettuce, shredded, as needed
- tomato, diced, as needed
Instructions
- 1
Prepare the Chicken Shawarma: In a large bowl, combine the chicken thighs, 2 tablespoons olive oil, juice of 1/2 lemon, 3 minced garlic cloves, 1 teaspoon cumin, 1 1/2 tablespoons paprika, 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, a pinch of cayenne pepper (if using), and salt and black pepper to taste. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes in the refrigerator, or longer for more flavor.
⏱️ 5 min
- 2
Prepare the Turmeric Rice: In a medium pot, melt 2 tablespoons butter over medium heat. Add 1 teaspoon turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, black pepper, and 1 cup basmati rice. Toast the spices and rice in the butter for 1-2 minutes, stirring constantly until fragrant.
⏱️ 3 min
- 3
Add 2 cups chicken broth to the pot with the rice. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 4
Prepare the Garlic Sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1/3 cup Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon white vinegar, 1 teaspoon garlic powder (or more to taste), and salt and black pepper to taste. If the sauce is too thick, add 1-2 tablespoons of water, one tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min
- 5
Prepare the Spicy Red Sauce: In another small bowl, whisk together 3 tablespoons harissa sauce, 1 tablespoon Sambal oelek, 1 tablespoon lemon juice, 1 teaspoon white vinegar, 1 teaspoon honey, 1/2 teaspoon garlic powder, and a pinch of cayenne pepper. If the sauce is too thick, add 1-2 tablespoons of water, one tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min
- 6
Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until charred and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min
- 7
Remove the cooked chicken from the pan and dice it into bite-sized pieces. Return the diced chicken to the hot pan. Add 1 tablespoon butter and a little of the prepared spicy red sauce to the chicken. Sauté for another 2-3 minutes, tossing to coat the chicken in the sauce and butter.
⏱️ 5 min
- 8
Assemble the Bowls: To build each bowl, start with a generous portion of turmeric rice. Top with shredded lettuce, diced tomatoes, and sliced or diced red onion. Add a serving of the cooked chicken shawarma.
⏱️ 5 min
- 9
Drizzle generously with the garlic sauce and add a little of the spicy red sauce, according to your preference. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Bowls
For the Chicken Shawarma
- 1 1/2 pounds chicken thighs
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 1/2 tablespoons paprika
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch cayenne pepper, optional
- salt, to taste
- black pepper, to taste
- 1 tablespoon butter
- spicy red sauce, a little, from recipe below
For the Turmeric Rice
- 2 tablespoons butter
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt, to taste
- black pepper, to taste
- 1 cup basmati rice
- 2 cups chicken broth
For the Garlic Sauce
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon white vinegar
- 1 teaspoon garlic powder, or more, to taste
- salt, to taste
- black pepper, to taste
- 1-2 tablespoons water, only if needed to thin
For the Spicy Red Sauce
- 3 tablespoons harissa sauce
- 1 tablespoon Sambal oelek
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1-2 tablespoons water, to thin, only if needed
For the Toppings
- red onion, sliced or diced, as needed
- lettuce, shredded, as needed
- tomato, diced, as needed
Instructions
- 1
Prepare the Chicken Shawarma: In a large bowl, combine the chicken thighs, 2 tablespoons olive oil, juice of 1/2 lemon, 3 minced garlic cloves, 1 teaspoon cumin, 1 1/2 tablespoons paprika, 1 teaspoon coriander, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, a pinch of cayenne pepper (if using), and salt and black pepper to taste. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes in the refrigerator, or longer for more flavor.
⏱️ 5 min - 2
Prepare the Turmeric Rice: In a medium pot, melt 2 tablespoons butter over medium heat. Add 1 teaspoon turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, black pepper, and 1 cup basmati rice. Toast the spices and rice in the butter for 1-2 minutes, stirring constantly until fragrant.
⏱️ 3 min - 3
Add 2 cups chicken broth to the pot with the rice. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 4
Prepare the Garlic Sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 1/3 cup Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon white vinegar, 1 teaspoon garlic powder (or more to taste), and salt and black pepper to taste. If the sauce is too thick, add 1-2 tablespoons of water, one tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min - 5
Prepare the Spicy Red Sauce: In another small bowl, whisk together 3 tablespoons harissa sauce, 1 tablespoon Sambal oelek, 1 tablespoon lemon juice, 1 teaspoon white vinegar, 1 teaspoon honey, 1/2 teaspoon garlic powder, and a pinch of cayenne pepper. If the sauce is too thick, add 1-2 tablespoons of water, one tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min - 6
Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until charred and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min - 7
Remove the cooked chicken from the pan and dice it into bite-sized pieces. Return the diced chicken to the hot pan. Add 1 tablespoon butter and a little of the prepared spicy red sauce to the chicken. Sauté for another 2-3 minutes, tossing to coat the chicken in the sauce and butter.
⏱️ 5 min - 8
Assemble the Bowls: To build each bowl, start with a generous portion of turmeric rice. Top with shredded lettuce, diced tomatoes, and sliced or diced red onion. Add a serving of the cooked chicken shawarma.
⏱️ 5 min - 9
Drizzle generously with the garlic sauce and add a little of the spicy red sauce, according to your preference. Serve immediately and enjoy!
⏱️ 2 min