Savory Chicken Shawarma Bowls for Easy Weeknight Dinners
Discover the joy of Chicken Shawarma Bowls, a delicious and customizable dish perfect for busy weeknight meals.
Equipment
- - Large bowl
- Skillet
- Measuring cups
- Measuring spoons
Ingredients
For the Chicken Marinade
- 2 tablespoons extra-virgin olive oil Adds moisture and richness.
- 1 teaspoon smoked paprika Provides a smoky flavor.
- 1 teaspoon ground coriander Offers citrusy notes enhancing flavor depth.
- 1 teaspoon kosher salt Essential for seasoning.
- 1 teaspoon ground cumin Adds warmth and spice.
- 1/2 teaspoon ground turmeric Gives color and mild flavor.
- 1/4 teaspoon cayenne pepper For heat, adjust to taste.
- 1/2 teaspoon ground cinnamon Adds warmth.
- 1/2 teaspoon black pepper Enhances flavor.
- 1 pound boneless skinless chicken thighs Main protein, juicy and flavorful.
For the Bowl
- 2 cups long-grain white rice Base for the bowl.
- 1 cup small cucumbers, sliced Provides freshness and crunch.
- 1 cup bell peppers Adds sweetness and color.
- 1/2 cup red onion, thinly sliced Adds sharpness.
- 1 cup cherry tomatoes, halved Introduces acidity and sweetness.
- 1/2 cup crumbled feta Offers a salty and creamy component.
For the Sauce and Garnish
- 1 pinch crushed red pepper flakes Optional for added heat.
- 1 tablespoon lemon juice Brightens the overall flavor.
- 1 cup plain Greek yogurt Base for the creamy sauce.
- 2 tablespoons chopped fresh dill Enhances freshness and aroma.
- 1 cup hummus Served as a side.
- 4 pieces pita Served as a side.
Instructions
Preparation
- In a large bowl, combine olive oil, smoked paprika, coriander, salt, cumin, turmeric, cayenne, cinnamon, and black pepper. Add chicken thighs and toss to coat. Marinate for 30 minutes at room temperature or up to 3 hours in the refrigerator for deeper flavor.
- While the chicken marinates, prepare long-grain white rice according to package instructions.
- Heat a skillet over medium heat. Cook the marinated chicken until fully cooked and golden brown, about 5-7 minutes per side. Ensure the internal temperature reaches 165°F.
- As the chicken cooks, slice small cucumbers, bell peppers, red onion, and halved cherry tomatoes.
- In a separate bowl, combine plain Greek yogurt, lemon juice, and chopped fresh dill for a creamy sauce.
- In serving bowls, layer the cooked rice, sliced chicken, fresh vegetables, and crumbled feta. Drizzle generously with yogurt sauce and serve with hummus and pita on the side.
Notes
Allowing the chicken to marinate enhances the flavor. Fresh vegetables added after cooking maintain their crunch and vibrancy.