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Chicken Shawarma Bowl with Lemon Rice and Fresh Vegetables Recipe

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4.2 from 14 reviews

This Chicken Shawarma Bowl is a vibrant, flavorful meal that combines marinated grilled or baked chicken with aromatic yellow rice and fresh salad vegetables. Inspired by Middle Eastern flavors, this recipe features a blend of spices including cumin, coriander, smoked paprika, and cardamom. The dish is served with fresh lemon-seasoned vegetables and a choice of Mediterranean-inspired dressings such as hummus, tahini, or tzatziki, creating a balanced, deliciously satisfying bowl perfect for lunch or dinner.

Ingredients

Chicken Shawarma Marinade

  • 2 pounds boneless chicken (mix of chicken breast and thighs)
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons garlic, minced (or garlic powder)
  • 1 teaspoon smoked paprika
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon ground cardamom
  • Salt and pepper to taste

Yellow Rice

  • 2 cups yellow rice

Salad Vegetables

  • ½ cup cucumber, sliced
  • ½ cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 10-15 pitted olives
  • Any salad greens like iceberg or Romaine lettuce
  • 2 tablespoons cilantro and mint leaves
  • Juice and zest of 1 lemon

Dressings (Choose any)

  • Hummus dressing
  • Tahini sauce
  • Cilantro yogurt sauce
  • Tzatziki sauce

Instructions

  1. Prepare Yellow Rice: Cook the yellow rice according to package instructions or your preferred method. Once cooked, cover it with a lid and set aside to keep warm.
  2. Prepare Salad Vegetables: Slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Toss these vegetables with the lemon juice, lemon zest, salt, and pepper. Set aside. (Adding lemon juice and zest is optional.)
  3. Score the Chicken: Using a paring knife, score both sides of the chicken breasts and thighs to help the marinade penetrate deeply.
  4. Make the Marinade: In a wide bowl, combine olive oil, lemon juice, minced garlic, ground cumin, coriander, cardamom, cayenne pepper, smoked paprika, red chili flakes, salt, and pepper. Mix well.
  5. Marinate the Chicken: Add the scored chicken pieces into the marinade. Rub thoroughly to coat each piece evenly. Cover and refrigerate for at least 1 hour, preferably up to overnight for best flavor.
  6. Cook the Chicken (Grill): Preheat grill to 375-425°F and grease it with olive oil. Place marinated chicken on the hot grill and cook for 5 to 7 minutes per side or until the internal temperature reaches 165°F.
  7. OR Cook the Chicken (Oven): Line a baking sheet with aluminum foil. Arrange marinated chicken in a single layer. Bake in a preheated 425°F oven for 20 to 25 minutes or until cooked through.
  8. Rest and Slice the Chicken: Transfer the cooked chicken to a wooden board and let it rest for 5 minutes. Then slice thinly.
  9. Assemble the Shawarma Bowl: Layer the bowl starting with yellow rice or quinoa. Add the sliced chicken shawarma, followed by the lemon-seasoned vegetables, olives, and salad greens.
  10. Add Dressing and Garnish: Drizzle your choice of dressing such as hummus, tahini, cilantro yogurt, or tzatziki sauce over the assembled bowl. Garnish with cilantro and mint leaves.

Notes

  • Marinate chicken overnight for deeper flavor and juicier meat.
  • You can substitute yellow rice with quinoa or cauliflower rice for a low-carb option.
  • If you don't have a grill or oven, you can pan-fry the marinated chicken over medium heat until cooked.
  • Adjust the cayenne and chili flakes according to your preferred spice level.
  • For a gluten-free meal, ensure the dressings used are gluten-free.

Find it online: https://dishcooks.com/chicken-shawarma-bowl-with-lemon-rice-and-fresh-vegetables-recipe/