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Delicious chicken shawarma bowl with fresh ingredients and vibrant flavors

Chicken Shawarma Bowls

Delicious and customizable Chicken Shawarma Bowls made with marinated chicken thighs, turmeric rice, mixed vegetables, and a creamy lemon yogurt sauce, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the rice and chicken
  • 2 cups turmeric rice Can substitute with brown rice or quinoa.
  • 4 pieces chicken thighs Can use chicken breast if preferred.
  • 2 tablespoons shawarma spice mix
  • 1 tablespoon olive oil Use for marinating chicken.
For the toppings and sauce
  • 1 cup mixed vegetables (e.g., bell peppers, cucumbers, and tomatoes) Feel free to substitute based on availability.
  • 1/2 cup yogurt Use plain yogurt.
  • 1 tablespoon lemon juice Adds freshness to the yogurt sauce.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chicken thighs with olive oil, shawarma spice mix, salt, and pepper.
Cooking
  1. Place the chicken on a baking sheet and roast for about 25-30 minutes until cooked through.
  2. Meanwhile, cook the turmeric rice according to package instructions.
  3. In a bowl, mix the yogurt with lemon juice, salt, and pepper to make the sauce.
  4. Once the chicken is done, slice it into strips.
Assembly
  1. Assemble the bowls by adding rice, chicken, mixed vegetables, and a dollop of lemon yogurt sauce.
  2. Garnish with fresh parsley and serve.

Notes

To store leftovers, place components in airtight containers, keeping chicken, rice, and vegetables separate. Can be stored in the fridge for up to 3 days. For deeper flavor, marinate chicken for a few hours or overnight. Substitute vegetables based on availability. Add hot sauce for a spicy kick.