Chicken Shawarma Bowls (Printable Version)
Spiced grilled chicken paired with creamy hummus, fresh vegetables, and fragrant rice for a vibrant bowl.
# Ingredient List:
→ Chicken Shawarma
01 - 21 oz boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1½ tsp smoked paprika
06 - 1 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - ½ tsp cayenne pepper (optional)
09 - 4 garlic cloves, minced
10 - 1½ tsp salt
11 - 1 tsp black pepper
12 - Juice of 1 lemon
→ Rice
13 - 1¼ cups basmati rice
14 - 2 cups water
15 - 1 tsp salt
16 - 1 tbsp olive oil
→ Toppings
17 - 7 oz hummus
18 - 1 cucumber, diced
19 - 7 oz cherry tomatoes, halved
20 - ½ small red onion, thinly sliced
21 - 2 cups mixed salad greens
22 - 1 small bunch fresh parsley, chopped
23 - 1 lemon, cut into wedges
24 - 1 tbsp sumac (optional)
→ Optional Yogurt Sauce
25 - 5 oz plain Greek yogurt
26 - 1 tbsp lemon juice
27 - 1 tbsp chopped fresh mint
28 - Salt and pepper, to taste
# Step-by-Step Instructions:
01 - In a large bowl, whisk together olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, garlic, salt, black pepper, and lemon juice. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for enhanced flavor.
02 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, salt, and olive oil in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender and water is absorbed. Fluff with a fork and keep warm.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 6 minutes per side until golden and cooked through. Allow to rest for 5 minutes, then slice into strips.
04 - While the chicken cooks, dice cucumber, halve cherry tomatoes, thinly slice red onion, chop parsley, and cut lemon into wedges. Arrange mixed salad greens.
05 - Divide rice evenly among four bowls. Top each with salad greens, sliced chicken, hummus, cucumber, tomatoes, red onion, and parsley. Sprinkle sumac over vegetables if desired. Serve with lemon wedges on the side.
06 - In a small bowl, combine Greek yogurt, lemon juice, chopped mint, salt, and pepper. Drizzle over bowls if preferred.
# Tips from hearthlykitchen:
01 -
- The chicken stays impossibly juicy because thighs are forgiving and actually want to be marinated in all those gorgeous spices.
- It's a build-your-own-bowl situation, so everyone gets exactly what they want without any fuss.
- Fifty minutes from start to finish, and you've got something that tastes like you've been cooking all day.
02 -
- Don't skip the resting period after grilling—it keeps the juices inside the chicken instead of on your cutting board.
- The marinade time is non-negotiable if you want real flavor; even 20 minutes makes a noticeable difference, and 2 hours transforms the chicken completely.
- Hummus and yogurt sauce are not the same thing—use both if you want richness and tang working together.
03 -
- Cut your chicken thighs into somewhat uniform pieces before marinating so they cook at the same rate and no edges dry out.
- If your grill pan isn't hot enough, the chicken will steam instead of sear—give it a solid 2 minutes to preheat and test with a drop of water that should immediately sizzle.
- Lemon wedges on the side are not garnish; they're essential because a squeeze of fresh lemon over the finished bowl brings everything into focus.