Chicken Shawarma Bowls


CHICKEN Marination

  • 1 tsp. extra-virgin olive oil
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground coriander
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground turmeric
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground cinnamon
  • Freshly ground black pepper
  • 225 gr. boneless, skinless chicken thighs


  • 45 gr. long-grain white rice, rinsed, drained Kosher salt
  • 1 tsp. plus 1 tsp. extra-virgin olive oil
  • 1 small cucumber, sliced into half-moons
  • 1/2 bell peppers, seeds and ribs removed, chopped
  • 1/8 red onion, thinly sliced
  • 100 gr. cherry tomatoes, halved
  • 25 g. crumbled feta
    Pinch of crushed red pepper flakes Juice of 2 lemons, divided
  • 150 gr. plain Greek yogurt
  • 1 tsp. chopped fresh dill
    Store-bought or homemade hummus and pits, cut into triangles, warmed, for serving



1. Mix oil, paprika, coriander, salt, cumin, turmeric, cayenne, cinnamon, and a few grinds of black pepper. Add chicken, coat evenly, and marinate at room temperature for 30 minutes or refrigerate covered for up to 3 hours.

Bowl Preparation

2. Cook rice, salt, and water in a medium pot over medium heat until tender. Remove from heat, let sit covered for 10 minutes, then fluff with a fork.

3. In a large skillet over medium-high heat, cook chicken in batches until golden brown and the internal temperature reaches 165°F, about 7 minutes per side. Let it rest for 10 minutes, then slice thinly.

4. Combine cucumbers, bell peppers, onion, tomatoes, and feta in a large bowl. Add red pepper, lemon juice, and remaining oil. Season with salt and toss.

5. Mix yogurt, dill, and lemon juice in a small bowl.

6. Divide rice among bowls, top with chicken, veggies, yogurt sauce, and hummus. Serve with pita bread on the side.

622 kcal






Still hungry? Here’s more

Scroll to Top