Description
This chicken shawarma bowl is a flavor explosion that’s easier than you think! Skip the takeout and treat yourself to homemade Middle Eastern magic tonight.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, trimmed
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 cup plain Greek yogurt
- 2 tablespoons tahini
- 2 garlic cloves, finely minced
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 cups cooked basmati or jasmine rice
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- Pickled turnips or beets (optional)
- Pita bread or flatbread for serving (optional)
Instructions
- Combine olive oil, lemon juice, minced garlic, and all spices in a large bowl. Add chicken thighs, coat thoroughly, cover, and marinate for at least 2 hours or overnight.
- Make garlic sauce by mixing Greek yogurt, tahini, minced garlic, and lemon juice. Season with salt and pepper, then refrigerate until serving.
- Remove chicken from refrigerator 30 minutes before cooking. Heat a skillet over medium-high heat and cook chicken for 5-7 minutes per side until charred and internal temperature reaches 165°F.
- Let chicken rest for 5-10 minutes, then slice against the grain into thin strips.
- Assemble bowls by dividing rice among serving dishes. Top with sliced chicken, diced cucumber, tomatoes, red onion, and herbs.
- Drizzle with garlic sauce and serve with warm pita bread on the side.