Chicken Shawarma Bowls
A vibrant, flavor-packed bowl featuring tender chicken shawarma, aromatic yellow rice, roasted carrots, crunchy cabbage slaw, and crisp fresh toppings. Drizzle it all with a creamy white sauce, and you’ve got a complete meal that’s hearty, colorful, and better than takeout.
Ingredients
For the Chicken Shawarma:
- 1 ½ lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon juiced
For the Spiced Yellow Rice:
- 1 ½ cups basmati rice
- 3 cups chicken broth
- 1 tbsp olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
For the Roasted Carrots:
- 4 medium carrots peeled and sliced
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
For the Cabbage Slaw:
- 2 cups shredded red cabbage
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp mayonnaise
- 1/2 tsp cumin
- ½ tsp salt
For the White Sauce:
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 2 cloves garlic minced
- Salt to taste
Fresh Toppings:
- 2 cups romaine lettuce chopped
- 1 cup tomatoes chopped
- ½ cup red onion thinly sliced
Instructions
- In a large bowl, mix 3 tbsp olive oil, 3 cloves garlic , 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground cinnamon, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp black pepper, and the juice of 1 lemon. Add 1 ½ lbs boneless skinless chicken thighs, coat well, and marinate for at least 1 hour.3 tbsp olive oil, 3 cloves garlic , 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground cinnamon, ½ tsp cayenne pepper, 1 tsp salt, ½ tsp black pepper, 1 lemon, 1 ½ lbs boneless skinless chicken thighs
- Rinse 1 ½ cups basmati rice until water runs clear. In a saucepan, heat 1 tbsp olive oil, then toast ½ tsp ground turmeric, ½ tsp ground cumin, and ½ tsp smoked paprika for 30 seconds. Add rice, 3 cups chicken broth, and 1 tsp salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes before fluffing.1 ½ cups basmati rice, 3 cups chicken broth, 1 tbsp olive oil, ½ tsp ground turmeric, ½ tsp ground cumin, ½ tsp smoked paprika, 1 tsp salt
- Preheat oven to 425°F. Toss sliced 4 medium carrots with 1 tbsp olive oil, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, and 1 tsp black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.4 medium carrots, 1 tbsp olive oil, ½ tsp cumin, ½ tsp paprika, 1 tsp salt, 1 tsp black pepper
- Combine 2 cups shredded red cabbage with 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp mayonnaise, 1 tsp cayenne pepper, 1/2 tsp cumin, and ½ tsp salt. Toss and set aside.2 cups shredded red cabbage, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp mayonnaise, 1/2 tsp cumin, ½ tsp salt, 1 tsp cayenne pepper
- Heat a large skillet or grill pan over medium-high. Cook marinated chicken for 5–6 minutes per side until charred and cooked through, the internal temp should be165°F. Rest for 5 minutes, then slice.
- Whisk ½ cup mayonnaise, ½ cup Greek yogurt, 1 tbsp lemon juice, 2 cloves garlic, and Salt to taste until smooth.½ cup mayonnaise, ½ cup Greek yogurt, 1 tbsp lemon juice, 2 cloves garlic, Salt to taste
- Start with a bed of yellow rice, then layer on roasted carrots, cabbage slaw, sliced chicken, and 2 cups romaine lettuce, 1 cup tomatoes, and ½ cup red onion. Drizzle generously with white sauce.2 cups romaine lettuce, 1 cup tomatoes, ½ cup red onion