Chicken Shawarma Bowl
Warmly spiced, charred chicken thighs over fluffy rice with pickled onions, hummus, and garlic sauce.
Details
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Ingredients
- 2 lbs boneless chicken thighs
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, grated
- 2 cups cooked basmati rice
- 1/2 cup hummus
- Quick-pickled red onions
- Cucumber, tomato, and fresh parsley for topping
- Garlic sauce (toum) or tahini, for drizzling
- Salt and pepper to taste
Instructions
- 1
Mix cumin, paprika, turmeric, coriander, cinnamon, cayenne, olive oil, lemon juice, garlic, salt, and pepper.
- 2
Coat chicken thighs in the marinade. Refrigerate 1 hour (or overnight).
- 3
Grill or pan-sear chicken over high heat for 5-6 minutes per side until charred and cooked through. Rest 5 minutes, then slice.
- 4
Build bowls: rice on the bottom, sliced chicken on top.
- 5
Add hummus, pickled onions, cucumber, tomato, and parsley.
- 6
Drizzle with garlic sauce or tahini.
About This Recipe
Shawarma, a beloved staple of Middle Eastern street food, evokes the vibrant aromas and bustling energy of markets from Beirut to Cairo. While traditionally featuring stacked, slow-roasted meats shaved from a vertical spit, this home-cook friendly "bowl" adaptation captures the essence of those iconic flavors with remarkable ease and speed. The magic lies in the robust spice blend—cumin, paprika, turmeric, coriander, cinnamon, and a hint of cayenne—that infuses the chicken thighs. Marinating the boneless, skinless thighs allows them to absorb this aromatic medley along with zesty lemon and pungent garlic, tenderizing the meat and building layers of flavor. A crucial technique here is achieving a good char on the chicken, whether pan-seared or grilled, which adds a smoky depth essential to the shawarma experience. Serving it as a bowl over fluffy basmati rice, rather than in a pita, makes for a satisfyingly balanced meal. The ensemble of creamy hummus, tart quick-pickled red onions, crisp fresh vegetables, and a generous drizzle of toum (garlic sauce) or tahini creates a symphony of textures and tastes. For variations, consider swapping chicken for lamb or beef, or adding grilled vegetables like bell peppers. This dish is perfect for a weeknight dinner, easily prepped ahead, and showcases the incredible depth of Middle Eastern cuisine in every bite.
Tips & Tricks
- • To achieve that desirable charred exterior and juicy interior for the chicken, ensure your pan is piping hot before adding the marinated thighs and avoid overcrowding it. Sear in batches if necessary, allowing the meat to develop a beautiful crust without steaming.
- • If toum (garlic sauce) is unavailable or seems too time-consuming, a simple drizzle of tahini thinned with a little lemon juice and water makes an excellent, nutty alternative. For a vegetarian twist, use marinated halloumi or chickpeas instead of chicken.
- • The chicken can be marinated for up to 24 hours in advance, and the quick-pickled red onions can be made several days ahead, significantly reducing active cooking time on the day you plan to serve. Store cooked chicken and rice separately in airtight containers for up to 3 days.
- • Elevate this bowl by adding a sprinkle of toasted pine nuts for extra crunch or a dollop of strained Greek yogurt for a creamy, tangy contrast. It pairs wonderfully with a side of warm pita bread for scooping.
Nutrition Facts
Per serving (approximate)