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Chicken Shawarma Bowl Recipe

Chicken Shawarma Bowl Recipe
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★★★★★

5 from 24 reviews

This Chicken Shawarma Bowl features tender, marinated chicken breast seasoned with a fragrant blend of Middle Eastern spices, served over turmeric-infused jasmine rice, and topped with fresh vegetables and creamy garlic sauce. It’s a vibrant, flavorful dish perfect for a hearty lunch or dinner, with optional sides like spiced potatoes and various Middle Eastern salads to customize your bowl.

Ingredients

Scale

Chicken Marinade

  • 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes (or use chicken thighs or a mix)
  • 1/4 cup olive oil
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp cumin
  • 1 tbsp seven spice
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 1 tbsp garlic powder
  • 1/2 lemon’s juice

Garlic Sauce (Toom)

  • 1/2 cup toom (prepared garlic sauce)
  • 1/2 lemon’s juice
  • Sprinkle of salt
  • 1 tsp dried mint
  • Water, as needed to thin out

Rice

  • 1 cup jasmine rice, soaked and rinsed
  • 2 cups vegetable broth
  • 1 tsp turmeric
  • 1 tsp salt

Toppings and Garnishes

  • Lettuce, shredded
  • Tomatoes, diced
  • Arabic pickled cucumbers, diced
  • Red onions, thinly sliced
  • Batata Harra (spiced potatoes) – optional
  • Hummus – optional
  • Arabic salad, Tahini salad, or Fattoush salad – optional

Instructions

  1. Marinate the Chicken: Combine all the marinade ingredients including olive oil, spices, lemon juice, and salt. Toss the chicken cubes thoroughly until evenly coated. Cover and refrigerate for at least 1 hour or preferably overnight to allow the flavors to infuse.
  2. Bring Chicken to Room Temperature: Remove the chicken from the fridge about 30 minutes before cooking to let it come to room temperature; this helps it cook evenly.
  3. Cook the Rice: In a pot, combine jasmine rice, turmeric, salt, and vegetable broth. Bring to a boil, then cover and simmer on low heat for 15-20 minutes until the rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
  4. Prepare the Garlic Sauce: Mix the prepared toom (garlic sauce) with lemon juice, salt, dried mint, and add water gradually until you reach a slightly thinner consistency suitable for drizzling. Alternatively, make a substitute by blending yogurt with crushed garlic, lemon juice, dried mint, and a bit of water or tahini paste.
  5. Cook the Chicken: Heat a non-stick skillet with a tablespoon of oil over medium-high heat. Add chicken pieces in batches to avoid overcrowding, allowing them to sear and brown nicely. Cook for about 8 minutes total, approximately 4 minutes per side, ensuring the chicken is cooked through and white in the center.
  6. Assemble the Bowl: In serving bowls, start with a scoop of turmeric rice, then add shredded lettuce, diced tomatoes, pickled cucumbers, sliced red onions, and any optional sides like Batata Harra or hummus. Top with the cooked chicken and drizzle generously with the garlic sauce.

Notes

  • Marinating the chicken overnight improves flavor and tenderness.
  • If toom (garlic sauce) is unavailable, a yogurt-garlic sauce substitute works well.
  • Adjust salt to taste after cooking as some ingredients may already contain salt.
  • Chicken thighs can be used instead of breasts for juicier meat.
  • Optional salads like Arabic salad, Tahini salad, or Fattoush add freshness and variety.
  • Batata Harra (spiced potatoes) can be served on the side for extra flavor and texture.
  • Ensure not to overcrowd the pan when cooking chicken to get a good sear and avoid steaming.

Nutrition

Keywords: Chicken Shawarma, Middle Eastern Chicken Bowl, Shawarma Rice Bowl, Garlic Sauce, Toom, Spiced Chicken

Find it online: https://thefoodrecipe.com/chicken-shawarma-bowl-recipe/