Chicken Shawarma Bowls

5 from 9 votes

Chicken Shawarma Bowls

Middle eastern-inspired Chicken Shawarma Bowls are easy to make and full of vibrant flavors like marinated chicken thighs, creamy feta dip, crisp cucumbers, and turmeric rice.

Prep Time15

Cook Time30

Marinate Time6

Total Time6 45

Course: Main Course

Cuisine: Middle Eastern

Keyword: chicken shawarma, shawarma bowl

Servings:

Calories: 875kcal

Author: Jordan

Ingredients

Chicken shawarma

1.5 lbs boneless, skinless chicken thighs
2 tablespoons shawarma seasoning
3/4 cup olive oil

Turmeric Rice

1 tablespoon olive oil
1/2 of a white onion, finely diced
2 garlic cloves, minced
3/4 cup chicken broth
1/2 cup jasmine rice
1 tablespoon turmeric
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Bowls

2 small naan, or pita
2 cups shredded romaine
10 fresh mint leaves
4 tablespoons Cedar's Feta Dip
2 mini cucumbers, sliced
1/2 cup cherry tomatoes, halved
1/4 cup feta cheese, cubed
1/4 of a red onion, thinly sliced

Instructions

Chicken shawarma

Mix the shawarma seasoning and olive oil until combined. Add the chicken thighs and the shawarma marinate to a large freezer bag, shake until chicken is fully coated. Refrigerate for 6-8 hours or overnight.
Before cooking, bring the chicken to room temperature by setting it on the counter for 10-15 minutes. Heat a large cast iron skillet over medium high heat. When hot, add the chicken and cook 4-5 minutes per side until the internal temperature reaches 170° F.
Place the chicken on a cutting board to cool for 2-3 minutes. Cut into bite sized pieces and set aside.

Turmeric rice

Heat olive oil in a medium sized saucepan over medium high heat. Sauté the onion and garlic for 2-3 minutes, until onion softens and becomes translucent.
Add the broth, rice, turmeric, salt, and pepper. Stir and bring to a boil, then remove from heat, cover, and let sit for 15-20 minutes until rice is tender and cooked through.

Bowls

Place one pita round in each bowl, arrange the rice in one half of each bowl bowl and romaine in the other half. Top with mint, Feta Dip, sliced cucumbers, cherry tomatoes, feta cheese, and red onion.
Finish the bowls with fresh cracked pepper and serve!

Nutrition