Description
This Chicken Shawarma Bowl is a flavorful and vibrant Middle Eastern-inspired dish featuring tender, spice-rubbed chicken cooked on the stovetop, served over a fresh mix of rice and garden vegetables, and topped with a creamy yogurt-tahini sauce. The dish is garnished with fresh herbs and optional pomegranate seeds for a burst of color and sweetness, making it a perfect, wholesome meal for lunch or dinner.
Ingredients
Scale
For the Chicken and Spice Paste
- 1 pound chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons lemon juice
- 1/4 cup plain Greek yogurt
- 1/4 cup tahini
- 1 tablespoon olive oil
For the Bowl
- 2 cups cooked rice
- 1 cup chopped cucumber
- 1 cup chopped tomatoes
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon pomegranate seeds (optional)
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon lemon juice (for drizzling)
Instructions
- Heat Pan: Heat a large skillet or grill pan over medium-high heat to prepare for cooking the chicken.
- Prep Chicken: Cut the chicken breasts into bite-sized pieces or strips while the pan is heating.
- Mix Spices: In a small bowl, combine ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, cinnamon, cayenne pepper, salt, and black pepper to create the spice blend.
- Create Spice Paste: Add 1 tablespoon olive oil to the spice mixture and stir well to form a paste.
- Coat Chicken: Rub the spice paste evenly onto the chicken pieces, making sure each piece is fully coated.
- Cook Chicken: Once the pan is hot, add the spiced chicken pieces in a single layer without overcrowding, then cook for 5-7 minutes, stirring occasionally, until fully cooked and nicely browned on all sides.
- Make Sauce: While chicken cooks, whisk together lemon juice, Greek yogurt, and tahini in a small bowl until smooth and well combined.
- Combine Vegetables and Rice: In a large bowl, mix cooked rice, chopped cucumber, chopped tomatoes, and thinly sliced red onion.
- Add Herbs: Add chopped parsley and cilantro to the rice and vegetable mixture, then gently toss everything together.
- Rest Chicken: Remove the cooked chicken from the pan and set it aside to rest for a few minutes to retain juices.
- Dress Rice Mixture: Drizzle olive oil and lemon juice over the rice and vegetables, then toss again to evenly coat.
- Assemble Bowls: Divide the dressed rice and vegetable mixture among serving bowls.
- Add Chicken: Top each bowl with the cooked, spiced chicken pieces.
- Add Sauce: Drizzle the yogurt-tahini sauce over the chicken and rice evenly.
- Garnish: Sprinkle pomegranate seeds on top if desired, along with extra parsley or cilantro.
- Serve: Serve the chicken shawarma bowls immediately while warm and fresh.
Notes
- To keep chicken juicy, avoid overcrowding the pan and cook in batches if necessary.
- Pomegranate seeds add a lovely tart sweetness and a pop of color but can be omitted if unavailable.
- For a lower-carb option, substitute rice with cauliflower rice or a green salad.
- Leftover chicken shawarma is great for wraps or salads the next day.
- Adjust cayenne pepper quantity to control the spice level to your preference.
