Description
Delicious and flavorful Chicken Shawarma Bowls featuring marinated roasted chicken thighs served over jasmine rice with fresh vegetables, creamy tzatziki sauce, hummus, and optional feta cheese. A perfect Mediterranean-inspired meal that is easy to prepare and full of vibrant flavors.
Ingredients
Scale
Marinade and Chicken
- 6 to 8 boneless skinless chicken thighs
- 2 lemons, juiced
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon ground turmeric
- Pinch ground cinnamon
- Crushed red pepper flakes, to taste
- 1 red onion, roughly chopped
Rice
- 1 1/2 cups dry jasmine rice
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 small piece English cucumber, peeled and diced
- 1/2 teaspoon dried dill weed
- 3 teaspoons fresh lemon juice
- Salt and pepper, to taste
Fresh Veggies and Toppings
- 1 English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup hummus or whole chickpeas
- Fresh chopped parsley, for garnish
- Feta cheese crumbles, for topping (optional)
Instructions
- Marinate the Chicken: Mix the shawarma marinade ingredients including lemon juice, olive oil, minced garlic, kosher salt, black pepper, cumin, paprika, turmeric, ground cinnamon, and crushed red pepper flakes in a bowl. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight to deepen the flavors.
- Cook the Rice and Prepare Tzatziki: Cook jasmine rice according to package instructions until tender. Meanwhile, make the tzatziki sauce by combining Greek yogurt, minced garlic, diced cucumber, dried dill weed, fresh lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until serving.
- Roast the Chicken and Onions: Preheat the oven to 425°F (220°C). Grease a baking pan lightly. Remove the marinated chicken thighs from the marinade and place them along with the roughly chopped red onion on the baking pan.
- Cook Chicken Thoroughly: Roast the chicken and onions in the oven for 30-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Remove from oven and let the chicken rest for a few minutes before slicing into pieces.
- Assemble the Bowls: Start by placing a scoop of cooked jasmine rice at the bottom of each bowl. Top with sliced roasted chicken and red onions. Add chopped cucumber, halved cherry tomatoes, a scoop of tzatziki sauce, and hummus. Garnish with fresh chopped parsley, optional feta cheese crumbles, and a sprinkle of crushed red pepper flakes if desired. Serve immediately.
Notes
- Marinate the chicken overnight for best flavor absorption.
- You can substitute chicken thighs with boneless chicken breasts if preferred.
- To keep it dairy-free, omit tzatziki and feta cheese.
- Serve with pita bread for a more filling meal.
- Use leftover rice and chicken to prepare a quick lunch bowl the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Chicken Shawarma, Mediterranean Bowl, Roasted Chicken, Tzatziki Sauce, Healthy Dinner, Gluten Free, Easy Weeknight Meal
