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Chicken Shawarma Bowls

A delightful fusion of marinated chicken, fragrant jasmine rice, and a colorful array of toppings, bringing Middle Eastern flavors to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 500 g skinless chicken breast or tenderloins Choose organic or free-range for the best flavor.
  • 2 teaspoons olive oil Extra virgin for optimal taste.
  • 2 cloves garlic, minced Fresh garlic packs more flavor.
  • 1 teaspoon ground turmeric A vibrant spice that gives a beautiful color.
  • 1 teaspoon ground cumin Essential for that earthy flavor.
  • 1 teaspoon smoked paprika Adds a wonderful smokiness.
  • 1 teaspoon salt Essential for enhancing flavors.
  • 1 teaspoon ground cardamom For a hint of warmth and sweetness.
  • 1/2 teaspoon ground black pepper Freshly cracked is best!
  • 2 tablespoons lemon juice Fresh juice will always give you the bright taste.
For the yogurt sauce
  • 1 cup plain yoghurt Whole milk or Greek yogurt works best.
  • 1 clove garlic, minced Adds depth to your sauce.
  • 1/2 lemon Juice of 1/2 lemon Freshly squeezed for the sauce.
  • 1 teaspoon salt Balances flavors in the sauce.
  • 1 teaspoon sumac A tangy spice ideal for finishing.
For the rice
  • 1 cup jasmine rice Can substitute for brown rice.
  • 2 cups water Essential for cooking the rice.
  • 1 teaspoon ground turmeric For coloring the rice.
  • 1 teaspoon salt Enhances the rice’s flavor.
For the toppings
  • 1/2 red onion thinly sliced For a bit of bite and color.
  • 8 pieces cucumber pickles, diced Store-bought or homemade for a zing.
  • 2 Lebanese cucumbers sliced Adds freshness and crunch.
  • 1 punnet cherry tomatoes, quartered Juicy and sweet bursts of flavor.

Method
 

Preparation
  1. Slice the chicken breast into equal-sized pieces similar to tenderloins for even cooking.
  2. In a bowl, marinate the chicken with olive oil, minced garlic, turmeric, cumin, paprika, salt, pepper, and lemon juice. Let it sit for at least 30 minutes.
Cooking
  1. Cook the marinated chicken in a heated pan over medium heat, covered, for about 5 minutes. Flip and cook for another 5 minutes, then remove the lid and cook for an additional 1-2 minutes to brown.
  2. Rinse the jasmine rice and combine it with water, turmeric, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.
Assembly
  1. In a bowl, whisk together yogurt, minced garlic, lemon juice, salt, and sumac until smooth.
  2. Divide rice among serving bowls, top with cooked chicken, diced cucumbers, tomatoes, red onion, and pickles. Add a dollop of yogurt sauce on top.

Notes

Marinate longer for maximum flavor and store leftovers in airtight containers for up to 3 days. You can also prepare the chicken, rice, and sauce a day ahead. Adjust cooking times if using brown rice.