Chicken Shawarma Bowls
These quick and easy chicken shawarma bowls feature grilled chicken kebabs, turmeric rice, fresh veggies, and feta. They are perfect for a delicious weeknight dinner packed with bold flavor.
Servings: 4
Calories: 459kcal
Ingredients
Chicken Shawarma
- 2 pounds boneless skinless chicken thighs
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 2 teaspoons Kosher salt
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground allspice or cinnamon
- 2 cloves garlic minced
- 2 Tablespoons lemon juice juice of 1 lemon
- ½ cup olive oil
Yellow Rice
- 2 cups chicken broth
- 1 cup long grain white rice rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon salt
Toppings
- 1 block feta cheese
- 2-3 Persian cucumbers or 1 small English cucumber
- 1 cup cherry tomatoes
- salt and pepper to taste
Instructions
Grilled Chicken Shawarma
- Cut the chicken into bite-sized pieces, then toss it with olive oil, lemon juice, garlic, and the shawarma spices until evenly coated. Refrigerate for at least 1 hour, up to 24 hours.
- Clean and oil your grill grates, then heat to medium-high, around 400°F to 450°F. While the grill heats, thread the chicken onto wide flat skewers (see note), folding the meat back and forth over itself onto the skewer. Repeat with the remaining chicken.
- Grill the chicken for 10 to 12 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F. You can also cook the chicken in a grill pan or skillet.
Yellow Rice
- Heat chicken broth over medium heat until boiling. While the broth heats, rinse the rice under cold water until the water runs clear. When the broth comes to a boil, stir in the rice, olive oil, turmeric, cumin, and salt.
- Cover and lower the heat to maintain a gentle simmer. Cook until the liquid is absorbed, around 20 minutes. Remove from the heat and let the pot sit covered for 5 minutes, then fluff the rice with a fork.
Assemble the Bowls
- Place a bed of yellow rice in a bowl, then top with chicken. Add sliced tomatoes and cumbers on the side and then top with crumbled feta cheese. Finish with a drizzle of olive oil or a squeeze of lemon juice.
Notes
Skewers - Wide, flat metal metal skewers work best for these shawarma kebabs. If using wooden skewers, soak them for 30 minutes before grilling to prevent burning, and skewer the chicken with two skewers per kebab.
Storage - Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheating - Reheat the chicken and rice in the microwave. The veggies are best fresh, so add those along with the feta cheese just before serving.
Nutrition
Calories: 459kcal | Carbohydrates: 27g | Protein: 38g | Fat: 14g | Fiber: 1g | Sugar: 1g