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