Chicken Shawarma Bowl

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together the lemon juice, olive oil, minced garlic, salt, black pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper flakes until well combined. Add the chicken thighs and toss with your hands or tongs to coat every piece thoroughly.

Step 2: Prepare the Rice and Tzatziki

Cook the jasmine rice according to package instructions (typically 1½ cups rice to 3 cups water, brought to a boil, then simmered covered for 15 minutes). Keep warm until serving. While the rice cooks, make your tzatziki by combining Greek yogurt, minced garlic, diced cucumber, dried dill, lemon juice, and a pinch of salt and pepper in a small bowl.

Stir until smooth and creamy, then cover and refrigerate until you’re ready to assemble the bowls—chilling helps the flavors meld.

Step 3: Roast the Chicken

Preheat your oven to 425°F. Lightly grease a 9×13-inch baking pan or rimmed sheet pan with cooking spray or a drizzle of olive oil. Arrange the marinated chicken thighs and the roughly chopped red onion in a single layer on the pan, making sure not to overcrowd (use two pans if needed).

Roast for 30–40 minutes, flipping halfway through if desired, until the chicken reaches an internal temperature of 165°F and the edges are golden and slightly crispy. Let the chicken rest on a cutting board for 5 minutes, then slice into thin strips.

Step 4: Assemble the Bowls

Start by adding a generous scoop (about ¾ cup) of warm jasmine rice to the bottom of each serving bowl. Top with sliced chicken and a spoonful of the roasted red onion. Arrange chopped cucumber and halved cherry tomatoes on one side of the bowl for a colorful presentation.

Add a dollop (2–3 tablespoons) of tzatziki sauce and a scoop (about 1½ tablespoons) of hummus. Finish with a sprinkle of fresh chopped parsley, optional feta cheese crumbles, and an extra pinch of crushed red pepper flakes if you like heat.