Chicken Shawarma Bowl

This Chicken Shawarma Bowl offers a flavorful and healthy meal featuring tender marinated chicken, fluffy rice, and fresh vegetables, all topped with a creamy sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 people

Calories: 550

Ingredients Equipment Method Notes

Ingredients

Chicken Shawarma

1.5 lb Chicken breast boneless, skinless, cut into strips
2 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Cumin ground
1 tsp Coriander ground
1 tsp Paprika smoked
0.5 tsp Turmeric ground
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Cayenne pepper or to taste
0.5 tsp Salt
0.25 tsp Black pepper ground

Rice

1 cup Basmati rice uncooked
2 cups Water
0.25 tsp Salt

Toppings & Sauce

1 Cucumber diced
2 Tomatoes Roma, diced
0.5 Red onion thinly sliced
2 cups Lettuce shredded
0.5 cup Hummus
0.25 cup Tahini sauce

Equipment

Large bowl
Large skillet
Saucepan with lid
Measuring cups and spoons
Cutting board
Knife

Method

Prepare Chicken

Combine chicken strips with olive oil, lemon juice, and all spices in a bowl; marinate for at least 30 minutes, or preferably longer in the refrigerator.
Heat a large skillet over medium-high heat, then cook the marinated chicken for 5-7 minutes until browned and cooked through.

Cook Rice

Rinse the basmati rice thoroughly, then combine it with water and salt in a saucepan; bring to a boil.
Reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is fluffy.

Assemble Bowls

Divide the cooked rice among four bowls and top with the cooked chicken shawarma, diced cucumber, tomatoes, red onion, and shredded lettuce.
Drizzle each bowl generously with hummus and tahini sauce before serving.

Notes

For extra flavor, marinate the chicken overnight. Adjust spice levels to your preference.