Chicken Shawarma Bowls

By Makinze Gore - Delish

Print Recipe

Serves 4 | 25 mins Prep

Chicken

  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. smoked paprika
  • 2 tsp. ground coriander
  • 1 1/2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground cinnamon
  • Freshly ground black pepper
  • 2 lb. boneless, skinless chicken thighs

Bowls

  • 1 cup long-grain white rice, rinsed, drained
  • Kosher salt
  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil
  • 2 small cucumbers, sliced into half-moons
  • 2 bell peppers, seeds and ribs removed, chopped
  • 1/4 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta
  • Pinch of crushed red pepper flakes
  • Juice of 2 lemons, divided
  • 1 cup plain Greek yogurt
  • 1 Tbsp. chopped fresh dill
  • Store-bought or homemade hummus and pita, cut into triangles, warmed, for serving

Chicken

In a large bowl, combine oil, paprika, coriander, salt, cumin, turmeric, cayenne, and cinnamon; season with a few grinds of black pepper. Add chicken and toss to coat. Let marinate at room temperature 30 minutes, or cover and refrigerate up to 3 hours.

Bowls

  1. In a medium pot over medium heat, combine rice, a large pinch of salt, and 2 cups water. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and keep covered, 10 minutes, then fluff rice with a fork.
  2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 5 to 7 minutes per side. Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.
  3. In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, and feta. Add red pepper, juice from 1 lemon, and remaining 2 teaspoons oil; season with salt. Toss to combine.
  4. In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.
  5. Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.

 

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