Chicken Shawarma Bowls with Garlic Sauce
Flavorful marinated chicken, fluffy rice, a crisp salad, and a creamy, tangy garlic sauce come together in these satisfying Middle Eastern-inspired bowls, perfect for a complete and balanced dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •2 tbsp olive oil
- •1 tbsp lemon juice
- •1 tsp ground cumin
- •1 tsp paprika
- •1/2 tsp ground coriander
- •1/2 tsp garlic powder
- •1/4 tsp cayenne pepper (optional)
- •Salt and black pepper to taste
- •1 cup basmati rice
- •2 cups water
- •1/2 English cucumber, diced
- •2 Roma tomatoes, diced
- •1/4 red onion, thinly sliced
- •1/4 cup chopped fresh parsley
- •2 tbsp lemon juice (for salad)
- •1 tbsp olive oil (for salad)
- •1/2 cup mayonnaise
- •2 cloves garlic, minced
- •1 tbsp fresh lemon juice (for sauce)
- •1 tbsp water (for sauce)
- •Pinch of salt
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tbsp olive oil, 1 tbsp lemon juice, cumin, paprika, coriander, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken. Let it marinate for at least 15 minutes while you prepare other components.
- 2
Cook the basmati rice: Rinse the rice thoroughly. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- 3
Prepare the garlic sauce: In a small bowl, whisk together the mayonnaise, minced garlic, 1 tbsp fresh lemon juice, 1 tbsp water, and a pinch of salt until smooth and well combined. Adjust consistency with a little more water if needed.
- 4
Prepare the salad: In another bowl, combine the diced cucumber, diced tomatoes, thinly sliced red onion, and chopped parsley. Drizzle with 2 tbsp lemon juice and 1 tbsp olive oil, then toss gently to combine.
- 5
Cook the chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- 6
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top with the cooked chicken, a generous portion of the fresh salad, and a drizzle of the creamy garlic sauce. Serve immediately.
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