Middle Eastern Chicken Shawarma Bowl
Spiced chicken thighs roasted with warm spices, served over rice with crisp vegetables and a garlicky yogurt drizzle. Ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 3 tbsp olive oil
- 2 tbsp warm spice blend (cumin, paprika, cinnamon, cloves, allspice)
- 4 cloves garlic, minced
- 1 whole lemon (juiced)
- ½ cup greek yogurt
- 1 set cooked rice, cucumber, tomato, onion, fresh herbs (parsley, cilantro)
Instructions
- 1
Pat chicken dry. Mix spice blend, 2 tbsp olive oil, garlic, lemon juice, and salt.
- 2
Toss chicken in spice mixture until coated. Let sit 10 minutes.
- 3
Heat remaining 1 tbsp oil in a large skillet over medium-high until shimmering.
- 4
Sear chicken 4 minutes per side without moving. Edges should look opaque and caramelized.
- 5
Stir yogurt with 1 minced garlic clove and pinch of salt.
- 6
Slice chicken into bite-sized pieces.
- 7
Divide rice among bowls. Top with chicken, fresh cucumber, tomato, onion, and herbs.
- 8
Drizzle garlic yogurt over the top. Serve warm.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
