Homemade Chicken Shawarma Bowl Recipe Loaded With Veggies
Creating these delicious chicken shawarma bowls is an easy decision to make. They are loaded with the perfectly grilled chicken, tender rice, creamy yogurt sauce, and tons of fresh veggies.
Servings: 4
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.