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chicken shawarma bowl assembled: sliced cooked chicken breast, zucchini, peppers and rice drizzled with yogurt sauce

Chicken Shawarma Bowl

A grilled chicken bowl with warm spices, charred vegetables, and a spicy yogurt sauce
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Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 35 minutes

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Course: Appetizer, Dinner, Lunch
Cuisine: American, Greek, Mediterranean
Keyword: chicken shawarma bowl, comfort food
Servings: 4 bowls
Calories: 719kcal
Author: Anne Lawton

Chicken Shawarma Bowl

Equipment

Scale this Recipe 4 bowls

Ingredients

Bowl

  • 1 1/2 lb chicken breasts boneless, skinless
  • 2 tablespoons olive oil divided
  • 3 cups cooked rice
  • 1 onion sliced
  • 2 bell peppers chopped
  • 2 zucchini sliced
  • 1 cup Greek yogurt
  • 2 cloves garlic minced
  • 2 teaspoons ground cumin divided
  • 2 tablespoons lemon juice divided

Marinade

  • 1 teaspoon garlic powder
  • 2 tablespoons coriander
  • 2 tablespoons cardamom
  • 2 tablespoons cumin
  • 2 teaspoons cayenne
  • 4 teaspoons smoked paprika
  • 2 tablespoons sea salt
  • 4 tablespoons lemon juice
  • 6 tablespoons olive oil
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Instructions

  • At least two hours before serving, combine the marinade ingredients in a nonreactive bowl. Reserve 3 tablespoons and set aside. Add the chicken, cover, and refrigerate 2 hours up to overnight.
  • Prepare the Vegetables, slice the zucchini into rounds about 1/2 to 3/4 inch thick and cut the peppers into chunks about the same size as the zucchini slices.
  • Cook the rice according to package instructions.
  • Heat the grill to medium-high. While it heats, whisk together the yogurt and reserved marinade plus 2 tablespoons lemon juice for the sauce. Refrigerate until ready to serve.
  • Grill the chicken about 8 minutes per side, until it reaches an internal temperature of 165°F. Transfer to a cutting board and let rest 5 minutes before slicing.
  • While the chicken cooks, place the zucchini and pepper on the grill and cook for a few minutes until soft and slightly charred.
  • Divide the rice, vegetables, and sliced chicken between bowls. Drizzle with yogurt sauce.

Notes

Store leftovers separately in airtight containers in the fridge up to 3 days.
Reheat in a skillet or microwave, or serve cold in a sandwich or wrap.

Nutrition

Serving: 1bowl | Calories: 719kcal | Carbohydrates: 54g | Protein: 49g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 3727mg | Potassium: 1404mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3566IU | Vitamin C: 109mg | Calcium: 182mg | Iron: 6mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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