Get ready to enjoy my Homemade Chicken Shawarma Bowl Recipe Loaded With Veggies! This dish combines the rich, authentic flavors of classic chicken shawarma, seasoned with a blend of spices.
Served over a bed of jasmine rice and fresh vegetables, and topped with a yogurt sauce, this recipe is as filing as it is delicious. It's easy to make and perfect for meal prepping, so you can have a tasty meal ready to go any day of the week.
Shawarma is usually served with naan made with white flour, but did you know you can also make this flatbread with ancient grains? Check out my einkorn flatbread recipe for all the details.
Cooking the shawarma
Traditionally shawarma is cooked rotisserie style. My method is much simpler, hot, and quick on the grill. If you don’t have a grill, this can also be baked in the oven or cooked in a skillet. I will explain each method and let you choose.
Grill- This is the method I will show in my photos. Heat the grill to 425 degrees. Oil the grates well and place the chicken on it. I cook mine for 2-4 minutes on each side, depending on the thickness of your chicken. Cook for the same amount of time of the other side as well.
Oven- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Layer the marinated chicken on it. Bake the chicken for about 15 minutes, the internal temperature needs to be between 165-170 degrees.
Skillet- Heat a skillet over medium-high heat. Add 2 tablespoons olive oil to the pan and let this heat as well. Add the chicken to the skillet. Cook for 3-4 minutes on each side. Again, cook to an internal temperature of 165-170 degrees.
Ingredients
- Chicken thighs- You can also use chicken breasts. Be sure not to overcook if you do as they will dry out more easily than chicken thighs.
- Olive oil- You can use other neutral-flavored oils if you prefer.
- Fresh lemon juice- Do not use concentrate, this is not the same thing.
- Minced garlic- of course, garlic.
- Spices- Cumin, coriander, turmeric, cayenne pepper, cinnamon, salt, and pepper.
- Greek yogurt- for the yogurt sauce.
- Rice- you can also use a bed of lettuce if you prefer.
- Vegetables- I used cucumbers, cherry tomatoes, red onions, and lettuce.
How to make
Start by making the marinade. Mix everything in a mason jar or bowl.
Trim the chicken and place it in a ziplock bag. Pour the marinade over the chicken. Seal the bag and rub the marinade into the chicken. Let this marinate for at least 1 hour, or up to 8 hours.
Preheat the grill to prepare for cooking. Place the chicken on the grill. Grill for 2-4 minutes per side.
Remove the chicken and put together your bowl as you like.
Disclaimer
I am not an expert on chicken shawarma, however I have made it often in culinary school and catering. I love it so much and have some background information on this dish I think you might be interested in.
Chicken shawarma has its origins in the Middle East, where it has been a beloved street food for centuries. The term "shawarma" is derived from the Turkish word "çevirme," which means "turning," referring to the method of cooking the meat on a vertical rotisserie. This technique allows the meat to cook slowly and evenly, resulting in tender, flavorful slices.
Shawarma is believed to have originated in the Ottoman Empire, which included parts of modern-day Turkey, the Middle East, and North Africa. It spread throughout the region and evolved into various forms, including the Greek gyro and the Mexican al pastor. Traditionally, shawarma is made with lamb, beef, or chicken, marinated in a blend of spices and herbs, and then stacked in layers on the rotisserie.
The popularity of shawarma has grown worldwide, and it has become a staple in Middle Eastern cuisine. It is commonly served in pita bread or flatbreads, often accompanied by vegetables, pickles, and sauces like tahini or garlic sauce.
Homemade Chicken Shawarma Bowl Recipe Loaded With Veggies
Ingredients
- ½ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1 teaspoon coriander, ground
- 1 teaspoon cumin, ground
- ¼ teaspoon black pepper
- ½ teaspoon turmeric
- 1 teaspoon cinnamon
- ½-1 teaspoon cayenne pepper We like it spicier, so we used 1 teaspoon.
- 2 ½-3 pounds chicken thighs, boneless skinless do not trim fat, we can do that after grilling
Yogurt sauce
- ½ cup plain greek yogurt
- 1 tablespoon tahini
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- salt and pepper to taste
Bowl ingredients
- 4 cups cooked jasmine rice
- 2 cups sliced cucumbers
- 2 cups cherry tomatoes
- ½ cup sliced red onions
Instructions
- Combine all ingredients but chicken in medium sized bowl and mix well.
- Add in chicken thighs and mix until all chicken is covered.
- Cover bowl with saran wrap and place in the fridge. Let this marinate for at least 2 hours, up to overnight. Mine was marinated for 4 hours.
- Mix the ingredients for the yogurt sauce. Add salt and pepper to taste.
- Remove from fridge. Heat the grill to about 450 degrees.
- Oil the grates and add the thicken thighs, making sure they are spread for even grilling.
- Grill for 3-5 minutes on each side. Remove from heat and allow to sit, covered, for about 5 minutes or so.
- Chop the chicken and put together the chicken shawarma bowls. Serve.
Alyssa & Marissa says
This chicken shawarma sounds like just the recipe we need to change up our weeknight dinners.
admin says
Thank you so much girls! I think this would make a great addition to your menu!!