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–+ servings
Ella Cooks

Super Tasty Chicken Shawarma Bowls

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Few dishes capture the heart of Middle Eastern cooking as completely as chicken shawarma bowls. Imagine tender chicken thighs, thinly sliced and marinated in a symphony of warming spices, cumin, coriander, turmeric, and smoked paprika, along with garlic, lemon juice, and a touch of yogurt to coax out each layer of flavor. As the meat grills, its edges char ever so slightly, lending a caramelized smokiness that contrasts beautifully with the cool, tangy garlic-parsley sauce drizzled on top.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinade Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
Chicken Shawarma Marinade
  • 1.5 lb 680 g boneless, skinless chicken thighs thinly sliced against the grain
  • ½ cup 120 g plain Greek yogurt
  • 3 tbsp 45 ml extra-virgin olive oil
  • 2 tbsp Juice of 1 lemon about 2 tbsp/30 ml
  • 4 cloves garlic finely minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper optional, for heat
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
Garlic-Parsley Sauce (Toum-Style)
  • 1 cup peeled garlic cloves 8–10 large; adjust to taste
  • ½ tsp kosher salt
  • ¼ cup 60 ml fresh lemon juice
  • 1 cup 240 ml neutral oil (vegetable or canola)
  • ¼ cup 60 ml extra-virgin olive oil
  • 1 cup packed fresh parsley leaves
Bowl Components
  • 2 cups cooked jasmine or basmati rice warm
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup thinly sliced red onion
  • ½ cup chopped fresh parsley
  • ¼ cup crumbled feta cheese optional
  • ½ cup pickled turnips or pickled cucumbers
Garnishes
  • Lemon wedges
  • Pinch of ground sumac
  • Chili flakes for heat
  • Extra parsley leaves

Equipment

  • Mixing Bowls: One large for marinating the chicken and another for whisking sauce ingredients if you skip the food processor.
  • Food Processor: Strongly recommended for the garlic-parsley sauce; it creates the silky-smooth emulsion that makes toum unique.
  • Cast-Iron Skillet or Grill Pan: Ensures high, even heat to sear the chicken quickly without steaming it.
  • Sharp Chef’s Knife & Cutting Board: For precise slicing of meat and vegetables.
  • Measuring Spoons & Cups: Accurate spice ratios are crucial for balanced shawarma seasoning.
  • Rice Cooker or Saucepan: For perfect, fluffy grains.
  • Spatula or Tongs: For safely turning chicken pieces in a hot pan.

Method
 

Step-by-Step Instructions
    Marinate the Chicken
    1. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all spices until smooth.
    2. Add chicken slices, toss until evenly coated, cover, and refrigerate for at least 2 hours or up to overnight.
    Prepare the Garlic-Parsley Sauce
    1. In a food processor, combine garlic and salt; pulse until finely minced.
    2. With the motor running on low, drizzle in neutral oil in a thin, steady stream until mixture emulsifies and thickens (2–3 minutes).
    3. Add lemon juice and olive oil; process briefly until smooth.
    4. Stir in parsley, pulse just enough to integrate leaves (you want flecks of green). Transfer to a bowl and refrigerate.
    Cook the Chicken
    1. Heat a cast-iron skillet or grill pan over medium-high heat.
    2. Working in batches to avoid overcrowding, add marinated chicken strips in a single layer; cook undisturbed for 3–4 minutes, until deeply caramelized.
    3. Flip and cook another 2–3 minutes until cooked through. Transfer to a plate to rest.
    Assemble the Bowls
    1. Divide warm rice among four bowls.
    2. Top each with an even portion of chicken.
    3. Arrange cucumber, tomato, onion, parsley, and pickles around the chicken.
    4. Drizzle generously with garlic-parsley sauce.
    5. Garnish with feta, lemon wedges, sumac, and chili flakes.

    Nutrition

    Calories: 550kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 4gFiber: 5g

    Notes

    Serving Suggestions
    • Levantine Feast: Serve alongside warm, fluffy pita breads, creamy hummus, and tangy fattoush salad for a full spread.
    • Light & Fresh: Skip the grains and pile everything over a bed of mixed greens for a shawarma salad.
    • On the Go: Wrap everything in a large pita or flatbread to make a portable shawarma wrap.
    Variations & Comparisons
    • Shawarma Bowl vs. Wrap Bowls let you control portions of grains and veggies; wraps are convenient for handheld meals.
    • Chicken vs. Lamb Lamb adds richness and deeper gaminess; chicken is lighter and cooks faster.
    • Traditional Toum vs. Tahini Toum is garlic-forward and creamy; tahini sauce (sesame paste) is nuttier and milder.
    • Grain Swap Quinoa, farro, or bulgur add fiber and nuttiness; cauliflower rice cuts carbs.
    Troubleshooting Common Issues
    • Sauce Won’t Emulsify: Ensure garlic and lemon are at room temperature; add oil drop by drop until viscous.
    • Dry Chicken: Don’t overcook and choose fattier cuts. Let chicken rest before slicing.
    • Soggy Rice: Rinse grains beforehand and use correct water ratio (1:1.5 rice to water for jasmine).
     

    Storage & Reheating

    • Refrigeration: Store chicken and sauce separately in airtight containers for up to 4 days.
    • Freezing: Freeze chicken in marinades for up to 2 months; thaw overnight in fridge.
    • Reheating: Warm chicken in a lightly oiled skillet over medium heat to re-crisp edges; sauce at room temperature or with a gentle whisk.
    Dietary Substitutions
    • Dairy-Free: Replace Greek yogurt with coconut yogurt or omit entirely; use oil and lemon base for marinade.
    • Gluten-Free: Ensure grains or pita are certified gluten-free; pickles and sauces are naturally gluten-free.
    • Low-Carb/Keto: Serve over cauliflower rice or a bed of greens instead of grains.

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