Chicken Shawarma Bowls

Chicken Shawarma Bowls

Chicken Shawarma: master these vibrant bowls featuring tender chicken, fragrant yellow rice, and creamy garlic sauce. Perfect for a flavorful weeknight meal.

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Middle Eastern

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1″ strips
• 1/2 lemon, juiced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground allspice
• pinch cinnamon
• pinch cayenne pepper
• 3 cloves garlic (smashed then peeled)

Method

 

1. Add the lemon juice, olive oil, cumin, paprika, turmeric, allspice, cinnamon, cayenne pepper, and smashed garlic into a gallon-size Ziplock bag then squish to combine. Add the chicken strips, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
2. Preheat the oven to 400 degrees then line a half sheet pan with foil and spray with nonstick spray. Place the chicken strips on the pan then bake for 12-14 minutes, or until cooked through (internal temperature 165°F / 74°C). Let the chicken cool for 5 minutes then transfer to a cutting board and slice lengthwise into thin strips. Cover with foil to keep warm.
3. For the Garlic Sauce: Add all ingredients (start with 3 Tablespoons lemon juice) into a bowl then stir to combine. Taste then add up to 1 more Tablespoon lemon juice if desired for more tartness. If you’d prefer a very smooth sauce, add the ingredients into a food processor or blender then process until smooth. Garlic Sauce can be made up to 5 days ahead of time and is best made at least 1 day ahead of time.
4. For the Mediterranean Salsa: Add all ingredients into a bowl then stir to combine and set aside. Can be made up to 3 days ahead of time.
5. For the Yellow Rice: Rinse your rice: add the rice to a bowl then cover with cold water. Swish the rice around with your fingertips until the water appears cloudy then pour the water out (the rice will remain in the bottom of the bowl). Repeat covering the rice with water, swishing around, then draining until the water runs clear – 5 or 6 times. Pour the rice into a fine mesh sieve to drain completely.
6. Heat the oil in a small saucepan over medium heat then add the onions, season with salt, and saute until tender, 3-4 minutes. Add the garlic then saute until very fragrant, 30 seconds. Add the turmeric then saute for 30 seconds. Add the drained rice then cook while stirring for 1 minute. Add a scant 2 cups water then stir to combine.
7. Turn the heat up to bring the water to a simmer then place a lid on top, turn the heat down to low, and simmer until the rice is tender, 10-12 minutes. Fluff with a fork then set aside to cool slightly.
8. Scoop the Yellow Rice into bowls then top with the sliced Chicken Shawarma, Mediterranean Salsa, Garlic Sauce, plus optional toppings, and then serve.

Notes

– Ensure chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
– For a richer flavor, marinate the chicken for the full 12 hours.
– The garlic sauce can be made up to 5 days in advance; I often prepare it the day before to allow the flavors to meld beautifully.
– If your rice isn’t perfectly fluffy, ensure your lid is tight during simmering to trap steam effectively.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The Technique That Makes It: Achieving Tender, Flavorful Shawarma Chicken

The key to exceptional chicken shawarma lies in two primary techniques: proper marination and controlled searing. The marinade, a blend of lemon juice, olive oil, and a specific spice profile (cumin, paprika, turmeric, allspice, cinnamon, cayenne), serves a dual purpose. The acidity from the lemon juice begins to tenderize the chicken by breaking down proteins, while the oil helps distribute the fat-soluble flavors of the spices evenly throughout the meat. The garlic, smashed to release its aromatic compounds, infuses a pungent depth. Allowing the chicken to marinate for at least 30 minutes, and ideally up to 2 hours, ensures these flavors penetrate the meat. Crucially, when cooking, avoid overcrowding the pan. High heat is essential for achieving a desirable Maillard reaction – the browning that creates complex, savory flavors and appealing texture. Searing the chicken strips in batches ensures each piece makes direct contact with the hot surface, promoting even browning rather than steaming, which would result in pale, rubbery chicken. Overcooking is the enemy; aim for just cooked through to maintain tenderness.

Troubleshooting

• Failure: Chicken is dry and tough. Fix: Ensure chicken was not overcooked. Use thighs for more forgiving results, or marinate for longer to increase tenderness. Slice chicken against the grain if using breasts.
• Failure: Shawarma lacks deep flavor. Fix: Marinate for the recommended time (at least 30 minutes). Ensure spices are fresh and measured accurately. Consider adding a pinch more cayenne or a touch of smoked paprika for added complexity.
• Failure: Chicken is unevenly browned. Fix: Cook chicken in batches to avoid overcrowding the pan. Ensure the pan is sufficiently hot before adding chicken. Stir or flip pieces frequently during cooking for even searing.
• Failure: Marinade doesn’t coat chicken well. Fix: Ensure chicken pieces are relatively dry before adding marinade. Use a bowl large enough to toss the chicken thoroughly, ensuring all surfaces are coated.

Substitutions

• Chicken Thighs for Breasts: If using boneless, skinless chicken thighs instead of breasts, expect a richer, more succulent result due to the higher fat content, which also makes them more forgiving against overcooking.
• Yogurt Marinade: Substitute half the olive oil and lemon juice with plain Greek yogurt. This will create a creamier marinade and add a subtle tang, resulting in exceptionally tender chicken.
• Spice Adjustments: If allspice is unavailable, substitute with an equal amount of cinnamon and a tiny pinch of ground cloves. The flavor profile will be slightly different but still delicious.
• Garlic Powder for Fresh Garlic: Use 1/2 teaspoon of garlic powder instead of fresh cloves. While fresh garlic offers a more pungent, nuanced flavor, garlic powder will provide a foundational garlic note.

Pro tips

• Ensure chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
• For a richer flavor, marinate the chicken for the full 12 hours.
• The garlic sauce can be made up to 5 days in advance; I often prepare it the day before to allow the flavors to meld beautifully.
• If your rice isn’t perfectly fluffy, ensure your lid is tight during simmering to trap steam effectively.

Dive into these homemade chicken shawarma bowls and customize them with your favorite toppings. Share your delicious creations with us!

Frequently asked questions

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