Shawarma Chicken Bowls Recipe
Introduction
Shawarma Chicken Bowls are a delicious and easy way to enjoy the vibrant flavors of Middle Eastern cuisine at home. This dish combines tender, spiced chicken served over fluffy rice, topped with a creamy yogurt sauce for a satisfying meal.
Ingredients
- 1 lb chicken breast, thinly sliced
- 2 cups cooked rice
- 2 tablespoons shawarma spice mix
- 1/2 cup plain yogurt
- 1 clove garlic, minced (for yogurt sauce)
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Step 1: In a bowl, toss the sliced chicken with the shawarma spice mix, salt, pepper, and a drizzle of olive oil until fully coated.
- Step 2: Heat a skillet over medium-high heat and cook the chicken pieces until browned and cooked through, about 6-8 minutes.
- Step 3: In a small bowl, mix the plain yogurt with minced garlic, a pinch of salt, and pepper to create the yogurt sauce.
- Step 4: To serve, spoon cooked rice into bowls, top with the spiced chicken, and drizzle the garlic yogurt sauce over the top.
Tips & Variations
- For extra flavor, marinate the chicken with the spices and yogurt for 30 minutes before cooking.
- Add chopped fresh herbs like parsley or cilantro for brightness.
- Include roasted vegetables such as bell peppers or zucchini to make it a complete meal.
- Use cauliflower rice as a low-carb alternative to regular rice.
Storage
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep the rice moist. Yogurt sauce is best served fresh but can be refrigerated for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat for this recipe?
Yes, you can substitute chicken with lamb, beef, or even tofu for a vegetarian option. Adjust cooking times accordingly.
What can I use if I don’t have shawarma spice mix?
You can create a simple blend using ground cumin, coriander, paprika, turmeric, garlic powder, and cinnamon as a substitute for shawarma spices.
PrintShawarma Chicken Bowls Recipe
A flavorful and easy-to-make Shawarma Chicken Bowl featuring tender spiced chicken served over fluffy rice and drizzled with a creamy yogurt sauce. Perfect for a quick weeknight dinner that brings the taste of Middle Eastern street food to your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp shawarma spice blend (paprika, cumin, coriander, turmeric, garlic powder, cinnamon, cayenne)
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Rice
- 1 1/2 cups basmati rice
- 3 cups water
- 1 tbsp olive oil or butter
- Salt, to taste
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley or cilantro (optional)
Instructions
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil. Add rice, olive oil or butter, and salt. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Mix the Shawarma Spice Blend: In a small bowl, combine paprika, cumin, coriander, turmeric, garlic powder, cinnamon, cayenne, salt, and pepper. Mix well to create the spice blend.
- Cook the Chicken: In a large skillet over medium-high heat, heat olive oil. Add the chicken pieces and sprinkle the shawarma spice blend evenly over them. Cook the chicken, stirring occasionally, for 6-8 minutes or until fully cooked and browned on all sides.
- Make the Yogurt Sauce: In a small bowl, combine Greek yogurt, lemon juice, minced garlic, salt, pepper, and chopped fresh herbs if using. Mix well and set aside.
- Assemble the Bowls: Divide the cooked rice between bowls. Top with the spiced chicken pieces and drizzle generously with the yogurt sauce. Garnish with additional parsley or cilantro if desired. Serve warm.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful meat compared to chicken breast.
- The shawarma spice mix can be adjusted to your taste—add more cayenne for extra heat or more cinnamon for sweetness.
- For a gluten-free version, ensure the shawarma spice blend does not contain any fillers or additives.
- The yogurt sauce can be made ahead and stored in the fridge for up to 3 days.
- Serve with a side of fresh salad or roasted vegetables to complete the meal.
Keywords: Shawarma chicken, Middle Eastern chicken bowl, yogurt sauce chicken, spiced chicken rice bowl
