Name: Chicken Shawarma Bowls
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: – 6 to 8 boneless skinless chicken thighs (680 g); – 2 lemons, juiced; – 1/2 cup olive oil (120 ml); – 6 cloves garlic, minced; – 1 teaspoon (5 ml) kosher salt; – 2 teaspoons (10 ml) freshly ground black pepper; – 2 teaspoons (10 ml) ground cumin; – 2 teaspoons (10 ml) paprika; – 1/2 teaspoon (3 ml) ground turmeric; – pinch ground cinnamon; – crushed red pepper flakes, to taste; – 1 red onion, roughly chopped; – 1/2 cup (120 ml) hummus (or whole chickpeas); – 1 English cucumber, chopped; – 1 cup (240 ml) cherry tomatoes, halved; – 1 1/2 cups dry jasmine rice (300 g); – fresh chopped parsley, chopped, for garnish; – 1 cup (240 ml) plain Greek yogurt; – 2 cloves garlic, minced; – 1 small piece English cucumber, peeled and diced; – 1/2 teaspoon (3 ml) dried dill weed; – 3 teaspoons (15 ml) fresh lemon juice; – salt and pepper, to taste

Description

Discover how to create delicious Chicken Shawarma Bowls with our easy-to-follow recipe. Learn how to marinate, grill, and assemble this flavorful dish!

Ingredients

– 6 to 8 boneless skinless chicken thighs (680 g)
– 2 lemons, juiced
– 1/2 cup olive oil (120 ml)
– 6 cloves garlic, minced
– 1 teaspoon (5 ml) kosher salt
– 2 teaspoons (10 ml) freshly ground black pepper
– 2 teaspoons (10 ml) ground cumin
– 2 teaspoons (10 ml) paprika
– 1/2 teaspoon (3 ml) ground turmeric
– pinch ground cinnamon
– crushed red pepper flakes, to taste
– 1 red onion, roughly chopped
– 1/2 cup (120 ml) hummus (or whole chickpeas)
– 1 English cucumber, chopped
– 1 cup (240 ml) cherry tomatoes, halved
– 1 1/2 cups dry jasmine rice (300 g)
– fresh chopped parsley, chopped, for garnish
– 1 cup (240 ml) plain Greek yogurt
– 2 cloves garlic, minced
– 1 small piece English cucumber, peeled and diced
– 1/2 teaspoon (3 ml) dried dill weed
– 3 teaspoons (15 ml) fresh lemon juice
– salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Combine the ingredients for the shawarma marinade and immerse the chicken thighs, letting them soak for a minimum of one hour or overnight in the refrigerator.
Prepare the jasmine rice following the directions on its packaging. For the tzatziki sauce, blend all its components in a bowl until well mixed.
Set your oven to preheat at 425°F. Lightly coat a baking tray with oil, take the chicken out of the marinade, and arrange the thighs along with the chopped red onion on the tray.
Bake the chicken for 30-40 minutes until it reaches an internal temperature of 165°F. Let the chicken sit for a few minutes before cutting it into pieces.
To put everything together, start by placing a serving of the cooked rice at the base of your bowl. Layer it with sliced chicken, red onion, cucumber pieces, tomato halves, a dollop of tzatziki sauce, and hummus. Sprinkle with fresh chopped parsley, and if desired, add some feta cheese and a pinch of crushed red pepper for extra flavor.

Notes

For a more tangy taste, drizzle extra lemon juice over the cooked chicken before serving.
Customize your bowl by adding extra vegetables like bell peppers or olives.
For a smoother texture, blend the hummus with a bit of water for a creamier consistency.