Chicken Shawarma Bowl
Chicken Shawarma Bowl
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons shawarma seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Yellow Rice
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 teaspoon turmeric powder
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Cucumber Onion Salad
- 1 cucumber, sliced thin
- 1/2 red onion, sliced thin
- 1/2 teaspoon sumac
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the White Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Chicken Shawarma: In a medium bowl, combine the chicken strips, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, shawarma seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the chicken is well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably overnight for best flavor.
⏱️ 5 min
- 2
Prepare the Yellow Rice: Rinse the long grain rice under cold water until the water runs clear. In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir for 1 minute. Pour in the chicken broth, add turmeric powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Prepare the Cucumber Onion Salad: In a separate bowl, combine the sliced cucumber and red onion. Sprinkle with sumac, drizzle with 1 tablespoon lemon juice and 1 tablespoon olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine.
⏱️ 10 min
- 4
Prepare the White Sauce: In a small bowl, combine mayonnaise, sour cream, 1 tablespoon lemon juice, 2 minced garlic cloves, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until the sauce is smooth and well combined.
⏱️ 5 min
- 5
Cook the Chicken Shawarma: Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is nicely browned and fully cooked through.
⏱️ 15 min
- 6
Assemble the Bowls: Place a generous portion of the prepared yellow rice into each serving bowl. Arrange the cooked chicken shawarma strips on top of the yellow rice. Add a generous serving of the cucumber onion salad alongside the chicken. Drizzle the entire bowl generously with the homemade white sauce. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma Bowl
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons shawarma seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Yellow Rice
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 teaspoon turmeric powder
- 1 tablespoon butter
- 1/2 teaspoon salt
For the Cucumber Onion Salad
- 1 cucumber, sliced thin
- 1/2 red onion, sliced thin
- 1/2 teaspoon sumac
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the White Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Chicken Shawarma: In a medium bowl, combine the chicken strips, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, shawarma seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the chicken is well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably overnight for best flavor.
⏱️ 5 min - 2
Prepare the Yellow Rice: Rinse the long grain rice under cold water until the water runs clear. In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir for 1 minute. Pour in the chicken broth, add turmeric powder and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Prepare the Cucumber Onion Salad: In a separate bowl, combine the sliced cucumber and red onion. Sprinkle with sumac, drizzle with 1 tablespoon lemon juice and 1 tablespoon olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine.
⏱️ 10 min - 4
Prepare the White Sauce: In a small bowl, combine mayonnaise, sour cream, 1 tablespoon lemon juice, 2 minced garlic cloves, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until the sauce is smooth and well combined.
⏱️ 5 min - 5
Cook the Chicken Shawarma: Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is nicely browned and fully cooked through.
⏱️ 15 min - 6
Assemble the Bowls: Place a generous portion of the prepared yellow rice into each serving bowl. Arrange the cooked chicken shawarma strips on top of the yellow rice. Add a generous serving of the cucumber onion salad alongside the chicken. Drizzle the entire bowl generously with the homemade white sauce. Serve immediately.
⏱️ 5 min