Chicken Shawarma Bowls with Creamy Garlic Drizzle
Juicy, spiced chicken served over a bed of rice or greens, topped with fresh vegetables, herbs, and a luscious creamy garlic sauce. A flavorful, wholesome meal inspired by Middle Eastern shawarma, perfect for weeknight dinners or meal prep.
Ingredients
- For the Chicken:
- 1 lb 450 g boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- For the Bowls:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley or cilantro chopped
- Optional: pickled vegetables olives, or feta cheese
- For the Creamy Garlic Drizzle:
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise optional for extra creaminess
- 2 garlic cloves, minced
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Marinate Chicken: In a bowl, combine olive oil, spices, lemon juice, salt, and pepper. Add chicken and coat well. Marinate at least 15 minutes (or up to 2 hours).
- Cook Chicken: Heat a skillet over medium-high heat. Cook chicken 5–7 minutes per side until fully cooked and slightly charred. Let rest 5 minutes, then slice thinly.
- Prepare Garlic Drizzle: Whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper. Adjust consistency with a teaspoon of water if needed.
- Assemble Bowls: Divide rice or quinoa among 4 bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, and parsley. Drizzle generously with creamy garlic sauce.
- Serve: Add any optional toppings like feta, olives, or pickled veggies. Serve warm.
Notes
- For a lighter version, use only Greek yogurt for the sauce.
- Meal prep friendly: store components separately in the fridge and assemble before serving.
- Can be served with warm pita bread for a complete meal.