Chicken Shawarma Bowl
A flavorful and vibrant Chicken Shawarma Bowl loaded with aromatic spices, juicy chicken, and colorful veggies, perfect for a quick family meal.
Ingredients
For the Chicken Shawarma
- 2 pounds boneless chicken (mix of chicken breasts and thighs) for juicy goodness
- 1/4 cup olive oil for that rich flavor
- 2 tablespoons lemon juice fresh is best for that zing
- 2 teaspoons garlic minced, or use garlic powder if you’re feeling lazy
- 1 teaspoon smoked paprika adds a nice smoky depth
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cayenne pepper for a little kick!
- 1 teaspoon red chili flakes optional, if you really love heat
- 1 teaspoon ground cardamom this is the secret hero
- Salt & pepper to taste
For the Rice and Toppings
- 2 cups yellow rice easy and vibrant
- 1/2 cup cucumber sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 10-15 olives pitted
- Any salad greens like iceberg or Romaine lettuce
- 2 tablespoons cilantro & mint leaves for a fresh touch
- 1 Juice and zest of 1 lemon adds brightness
Instructions
Preparation
- Cook the yellow rice according to package instructions, adding a pinch of salt. Fluff with a fork and let it sit covered.
- Slice the cucumber, halve the tomatoes, and thinly slice the red onion. Toss the veggies in lemon juice and a sprinkle of salt and pepper.
- Score both sides of the chicken. In a bowl, mix olive oil, lemon juice, minced garlic, smoked paprika, ground coriander, ground cumin, cayenne pepper, chili flakes, cardamom, salt, and pepper. Toss the chicken until well coated and let it marinate for at least 1 hour.
Cooking
- Grill chicken at 375 to 425°F for 5 to 7 minutes on each side until it reaches 165°F, or bake at 425°F for 20 to 25 minutes. Let the chicken rest for 5 minutes before slicing.
Assembly
- Layer the yellow rice or quinoa as the base, add the sliced chicken, then pile on the veggies and drizzle with dressing.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months and reheat in the microwave. For extra juiciness, don’t skip marination. Prep rice ahead to save time. You can also swap chicken for lamb or tofu!