Spicy TJ's Shawarma Chicken Bowls
Trader Joe'sSpicy TJ's Shawarma Chicken Bowls
Ingredients
For the Shawarma Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tzatziki-Style Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic, clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowls
- 3 cups cooked basmati rice
- 4 pita bread, warmed or toasted
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Shawarma Chicken: In a large bowl, combine the chicken thighs, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, turmeric, ground coriander, cayenne pepper, salt, and black pepper. Toss to coat the chicken evenly. Marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.
⏱️ 10 min
- 2
Make the Tzatziki-Style Sauce: While the chicken marinates, prepare the sauce. In a medium bowl, combine the plain Greek yogurt, grated cucumber (squeezed dry), minced garlic, lemon juice, fresh dill, salt, and black pepper. Stir well to combine. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 10 min
- 3
Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until deeply browned and cooked through (internal temperature reaches 165°F).
⏱️ 15 min
- 4
Assemble the Bowls: Divide the cooked basmati rice among 4 serving bowls. Top each bowl with shredded romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
⏱️ 5 min
- 5
Serve: Arrange the cooked shawarma chicken over the vegetables in each bowl. Drizzle generously with the prepared tzatziki-style sauce. Garnish with fresh chopped parsley. Serve immediately with warm pita bread on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sSpicy TJ's Shawarma Chicken Bowls
Ingredients
For the Shawarma Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tzatziki-Style Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic, clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Bowls
- 3 cups cooked basmati rice
- 4 pita bread, warmed or toasted
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Shawarma Chicken: In a large bowl, combine the chicken thighs, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, turmeric, ground coriander, cayenne pepper, salt, and black pepper. Toss to coat the chicken evenly. Marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.
⏱️ 10 min - 2
Make the Tzatziki-Style Sauce: While the chicken marinates, prepare the sauce. In a medium bowl, combine the plain Greek yogurt, grated cucumber (squeezed dry), minced garlic, lemon juice, fresh dill, salt, and black pepper. Stir well to combine. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
⏱️ 10 min - 3
Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, or until deeply browned and cooked through (internal temperature reaches 165°F).
⏱️ 15 min - 4
Assemble the Bowls: Divide the cooked basmati rice among 4 serving bowls. Top each bowl with shredded romaine lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
⏱️ 5 min - 5
Serve: Arrange the cooked shawarma chicken over the vegetables in each bowl. Drizzle generously with the prepared tzatziki-style sauce. Garnish with fresh chopped parsley. Serve immediately with warm pita bread on the side.
⏱️ 5 min