I made this Chicken Shawarma Bowl on a day when I didn’t feel like cooking anything complicated but still wanted something with actual flavor. I had some chicken sitting in the fridge and just started throwing together a quick marinade, added a few fresh things on the side, and it came together way easier than I expected. Now it’s one of those meals I make when I want something that’s not boring but also not a whole project. If you’ve been into quick meal bowls lately, you might also like my Chicken Caesar Pasta Salad or this easy Egg Chow Mein.
Why You Will Love Chicken Shawarma Bowl
Chicken Shawarma Bowl works because it’s packed with flavor without needing a lot of effort. The chicken is well seasoned, the mix of fresh and warm ingredients keeps things interesting, and you can build it however you like. It’s also great if you want to prep ahead since everything holds up well and you can just put it together when you’re ready to eat.
What You Will Need
A mixing bowl is helpful for coating the chicken evenly with the marinade. Any basic bowl works, just something big enough to toss everything properly.
A wide pan or skillet is useful for cooking the chicken so it browns evenly. A simple non-stick pan works well and makes cleanup easier.
A sharp knife makes prepping vegetables quicker and easier. It helps you get even cuts without slowing things down.
A cutting board gives you a clean space to prep everything before you start cooking. A basic one is enough and keeps things organized.
Ingredients
- 2 boneless skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice or quinoa
- 1 cup chopped lettuce
- 1 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt to taste
How to Make Chicken Shawarma Bowl
In a bowl, mix the olive oil, lemon juice, garlic, and spices. Add the sliced chicken and toss until everything is well coated. Let it sit for at least 15 minutes so the flavor builds.
Heat a pan over medium heat and cook the chicken until it’s fully cooked and slightly browned on the edges.
While the chicken cooks, prepare your base by adding rice or quinoa to your serving bowls. Then add the lettuce, cucumber, tomatoes, and red onion.
In a small bowl, mix the yogurt, lemon juice, garlic, and a pinch of salt to make the sauce.
Once the chicken is ready, add it to the bowls and drizzle the sauce over everything. Serve right away.
Tips for Chicken Shawarma Bowl
Let the chicken sit longer in the marinade if you have time because it makes a difference in flavor.
Try not to move the chicken too much in the pan so it gets a bit of color on the outside.
You can switch the base to greens if you want something lighter or keep it as is for a more filling option.
If you like extra sauce, just make a bit more and keep it on the side.
Chicken Shawarma Bowl
Description
I had some chicken sitting in the fridge and just started throwing together a quick marinade, added a few fresh things on the side, and it came together way easier than I expected.
Ingredients
Instructions
-
In a bowl, mix the olive oil, lemon juice, garlic, and spices. Add the sliced chicken and toss until everything is well coated. Let it sit for at least 15 minutes so the flavor builds.
-
Heat a pan over medium heat and cook the chicken until it’s fully cooked and slightly browned on the edges.
-
While the chicken cooks, prepare your base by adding rice or quinoa to your serving bowls. Then add the lettuce, cucumber, tomatoes, and red onion.
-
In a small bowl, mix the yogurt, lemon juice, garlic, and a pinch of salt to make the sauce.
-
Once the chicken is ready, add it to the bowls and drizzle the sauce over everything. Serve right away.
