Chicken Shawarma Bowl with Garlic Sauce
Flavorful chicken marinated in Middle Eastern spices, pan-seared or grilled, and served in a hearty bowl with rice, fresh vegetables, and a creamy garlic yogurt sauce. A satisfying and aromatic meal for two.
Marinate the chicken
In a medium bowl, combine 1 pound boneless, skinless chicken thighs (cut into 1/2-inch strips), 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon turmeric powder, 1/8 teaspoon cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes. Marinating allows the flavors to soak in and tenderizes the chicken. Shawarma is typically seasoned meat cooked on a vertical rotisserie, but here it is adapted for home cooking.
💡 Pro Tips:
- •Marinating longer, up to 2 hours, enhances flavor.
- •Shawarma is typically seasoned meat cooked on a vertical rotisserie, but here it is adapted for home cooking.
Make the garlic yogurt sauce
In a small bowl, combine 1/2 cup plain full-fat Greek yogurt, 1 clove minced garlic, 1 tablespoon fresh lemon juice, 1 tablespoon water, and 1/4 teaspoon salt. Whisk until the sauce is smooth. Taste and adjust salt or lemon if needed. Cover and refrigerate until serving.
💡 Pro Tips:
- •Using full-fat Greek yogurt makes a thick and creamy sauce.
- •Chilling the sauce allows flavors to blend.
Cook the chicken
Heat a large skillet over medium-high heat. Add the marinated chicken strips in a single layer (cook in batches if needed to avoid overcrowding). Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly charred (lightly browned and blackened in spots). The internal temperature should reach 165°F (74°C). Charred means lightly browned and blackened in spots from cooking.
💡 Pro Tips:
- •Do not overcrowd the pan; this helps the chicken brown instead of steam.
- •Cooking until lightly charred adds a smoky flavor.
Assemble and serve
Divide 2 cups cooked white rice between two serving bowls. Top each bowl with an equal amount of cooked chicken shawarma. Arrange 1/2 diced English cucumber, 1 large diced tomato, and 1/4 thinly sliced red onion over the chicken and rice. Drizzle generously with the prepared garlic yogurt sauce. Garnish with 2 tablespoons chopped fresh parsley. Serve immediately.
💡 Pro Tips:
- •Assemble just before serving for best freshness and temperature contrast.
- •The fresh vegetables add a crisp texture to the bowl.
- Medium bowl (for chicken marinade)
- Small bowl (for garlic sauce)
- Large skillet
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Whisk
- 💡For a truly dairy-free garlic sauce, you can make Toum (Lebanese garlic sauce) using only garlic, oil, lemon juice, and salt, but it requires specific technique to emulsify.
- 💡You can bake the chicken instead of pan-searing: arrange on a baking sheet and bake at 400°F (200°C) for 18-22 minutes, flipping halfway.
- 💡Add pickled turnips or a dash of sumac for extra authentic Middle Eastern flavors.
You Might Also Like
Discover more delicious recipes similar to what you're cooking
