Get the Recipe: Chicken Shawarma Bowl
Oven-baked chicken shawarma combines with tomatoes, cucumber, feta and a creamy garlic white sauce for an easy and delicious meal. Add rice or cauliflower rice as well, if you like.
Ingredients
- 2 pounds boneless skinless chicken thighs, skinless chicken thighs
- 1 large red onion, peeled and quartered
Chicken Shawarma Marinade:
- 2 lemons, juiced, about 1/4-1/3 cup
- 1/3 cup olive oil
- 6 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 2 teaspoons paprika
- 3/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Crushed red pepper flakes, to taste
White Sauce:
- 1/2 cup plain yogurt
- 2 Tablespoons mayonnaise
- 1 Tablespoon fresh lemon juice
- 2 cloves garlic, minced
For the chicken shawarma bowl:
- cooked rice, optional
- cherry tomatoes, halved
- cucumber, quartered and sliced
- feta cheese, cubed or crumbled
- salt and freshly ground pepper
- chopped fresh parsley
Instructions
- Unfold the chicken thighs and place in a large bowl or a zipper plastic storage bag.
- Prepare the chicken shawarma marinade by combining all the ingredients in a medium bowl. Whisk to combine. Add to the chicken and toss well to coat. Cover the bowl with plastic wrap or seal the zipper bag and store in the refrigerator for at least 1 hour and up to 12 hours.
- While the chicken is marinating, make the white sauce by combining all the ingredients in a small bowl. Stir together until smooth. Cover and refrigerate until needed.
- When ready to cook, preheat the oven to 425F (non-convection/not fan-assisted). Add the quartered red onion to the chicken and marinade and toss once to coat the onion with the marinade. Remove the chicken and onion from the marinade and place them onto large baking sheet, spreading everything apart evenly.
- Tip! If you'd like rice in your bowls, cook the rice when the chicken is in the oven. You can also prepare the tomatoes, cucumber and feta while the chicken is cooking.
- Put the chicken in the oven and roast until it is browned and crisp at the edges, about 30 to 40 minutes. I like to baste the chicken with any remaining marinade about halfway through cooking. Remove from the oven. Remove the chicken and onion to a large cutting board and allow to rest for a couple of minutes. Slice into the chicken and chop the onion.
- Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
- Assemble the bowls by adding rice to the bowl, if using, then topping with sliced chicken, chopped red onion, tomatoes, cucumber and feta. Season with some salt and pepper. Serve with a large dollop of white sauce and a generous sprinkling of fresh parsley overtop.
Notes
Nutritional information is for the chicken shawarma and white sauce only.
Tips!
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- Double up the shawarma chicken and freeze half of it for an even easier meal later!
- You could also combine the tomatoes, cucumber and feta in a bowl and drizzle with some olive oil, then spoon onto the bowls.
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- Hummus would be another great addition to this bowl if you have some on hand.
- If you want to use rice, garlic rice is a nice option. Simply cook the rice in chicken broth instead of water and add a pat of butter and a couple of cloves of minced garlic.
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- I like to serve some pita bread alongside the bowl. I like the thinner Lebanese-style pita bread.
Serving: 1serving, Calories: 546kcal, Carbohydrates: 13g, Protein: 48g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 220mg, Sodium: 702mg, Potassium: 782mg, Fiber: 3g, Sugar: 4g, Vitamin A: 630IU, Vitamin C: 37mg, Calcium: 110mg, Iron: 4mg
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