Gateaux1

How to Make Chicken Shawarma Bowls

Marinade Preparation

Mix the marinade together in a large zipper bag or large bowl.

Place the chicken into the marinade and toss or massage to thoroughly coat.

Place in the refrigerator overnight, or for at least 1 hour.

Cook Chicken

Heat a large cast iron, or heavy bottomed skillet over medium high heat and add the chicken. Cook, flipping occasionally until the chicken is cooked through – 165°F internal temperature when a thermometer is inserted into the thickest part of the chicken, about 15 minutes.

Transfer to a plate, cover, and allow chicken to rest for 10 minutes. Slice chicken into strips and set aside.

To bake chicken:

• Heat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and add the chicken. Pour marinade over the chicken.
• Bake chicken for approximately 25 minutes, or until cooked through (165°F) and browned.
• Remove from oven and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

To grill chicken

• Grill chicken over medium-high heat for 6 to 8 minutes per side, until cooked through (165°F)
• Remove from the grill and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

Prepare the Rice

The base of your chicken shawarma bowl needs to complement the bold flavor of the chicken and add a layer of heartiness to the dish, without overpowering it. Here are some options:

Once cooked, let the rice sit covered for a few minutes, then fluff with a fork. This step ensures the grains remain light and separated.

Chop the Vegetables

• Cucumbers: Persian or English cucumbers offer a satisfying crunch without being overly seedy.
• Cherry Tomatoes: Slice them into halves or quarters for juicy bursts of flavor throughout the bowl.
• Red Onion: Thinly slice and rinse under cold water to mellow their sharpness. Served sliced, or dice into smaller pieces.
• Fresh Parsley: Wash and chop the parsley for a bright, fresh garnish.
• You can include extras like pickled red cabbage or kalamata olives.

Make Yogurt Sauce

This creamy, garlicky yogurt sauce balances the smokiness of the chicken and enhances the fresh veggies and seasoned rice, pulling the whole bowl together.

In a medium-sized mixing bowl whisk together:

• 1/2 cup plain, full-fat Greek yogurt
• 2 tablespoons lemon juice
• 1 grated garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1+ teaspoon water – to thin as needed

The sauce should be thick yet drizzle-able. If it’s too thick, whisk in a teaspoon of water at a time until it reaches your desired texture.

Assemble Bowls

Add a scoop of cooked rice to the bottom of your bowl, and top with sliced chicken.

Arrange the veggies around the bowl in sections – group the cucumbers, tomatoes, onions, and hummus in their own distinct spots. This keeps the bowl visually appealing and allows you to mix flavors together as you go.

Drizzle with yogurt sauce and garnish with parsley. Serve with warm pita bread, if desired.

You’ll Also Love: This Greek Tzatziki recipe (you may need to thin with water).