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Homemade Chicken Shawarma Bowl photo

Chicken Shawarma Bowl

A bright, easy chicken shawarma bowl with roasted spiced chicken, rice, hummus, tzatziki, and fresh veggies.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Baking Pan
  • cutting board & knife
  • saucepan (for rice)
  • spoon or tongs

Ingredients
  

  • 6 to 8 boneless skinless chicken thighs
  • 2 lemons juiced
  • 1/2 cup olive oil
  • 6 cloves garlic minced (for marinade)
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon ground turmeric
  • ground cinnamon pinch
  • crushed red pepper flakes to taste
  • 1 red onion roughly chopped (for roasting with chicken)
  • 1/2 cup hummus or whole chickpeas
  • 1 English cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1 1/2 cups dry jasmine rice cook according to package instructions
  • fresh parsley chopped, for garnish
  • feta cheese crumbles, for topping (optional)
  • 1 cup plain Greek yogurt
  • 2 cloves garlic minced (for tzatziki)
  • 1 small English cucumber peeled and diced (for tzatziki)
  • 1/2 teaspoon dried dill weed
  • 3 teaspoons fresh lemon juice
  • salt and pepper to taste (for tzatziki)

Instructions
 

  • Make the shawarma marinade: in a mixing bowl combine lemon juice, olive oil, 6 cloves minced garlic, kosher salt, black pepper, ground cumin, paprika, turmeric, a pinch of cinnamon, and crushed red pepper flakes.
  • Add the chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 1 hour or overnight.
  • Cook the jasmine rice according to package instructions; keep warm.
  • Make the tzatziki: combine 1 cup plain Greek yogurt, 2 minced garlic cloves, the peeled and diced small cucumber, 1/2 teaspoon dried dill, 3 teaspoons fresh lemon juice, and salt and pepper to taste; stir until smooth and refrigerate until serving.
  • Preheat the oven to 425°F (220°C). Grease or line a baking pan.
  • Remove the marinated chicken from the fridge and place the thighs and the roughly chopped red onion on the prepared baking pan in a single layer, discarding excess marinade if desired.
  • Roast the chicken and onion for 30–40 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and edges are golden; let the chicken rest a few minutes, then slice or chop.
  • Assemble the bowls: divide the cooked rice among bowls, top with sliced chicken and roasted onion, add scoops of hummus, chopped cucumber, and halved cherry tomatoes.
  • Finish each bowl with a dollop of tzatziki, chopped parsley, optional feta crumbles, and a sprinkle of crushed red pepper if desired.

Notes

  • Serving size: ½ cup rice and 1 chicken thigh per person.
  • Marinate chicken at least 1 hour for best flavor.
  • Tzatziki and chopped veggies can be made 1–3 days ahead.
  • Use store-bought hummus for a quicker assembly.
  • Ensure hummus is labeled gluten-free if needed.