Can I use chicken thighs instead of breast?

Yes! Chicken thighs are actually preferred by many for their extra juiciness and flavour. They stay tender during cooking and soak up the spices beautifully. Just be sure to trim any excess fat before slicing.

What can I use instead of sumac?

If you don’t have sumac, try a squeeze of extra lemon juice or a splash of vinegar to give the yoghurt sauce a similar tangy kick.

Can I make this ahead of time?

Yes! This is a great meal prep recipe. Cook the chicken, rice, and prep the veggies in advance. Store everything separately in the fridge for up to 3 days, and assemble just before serving.

What other toppings could I add?

These bowls are super flexible! Try adding shredded lettuce, avocado, roasted capsicum, crumbled feta, or even a drizzle of hummus or tahini.

Chicken Shawarma Bowls

Name: Chicken Shawarma Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 500g skinless chicken breast or tenderloins; 2 teaspoons olive oil; 2 garlic cloves, minced; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1 teaspoon ground cardamom; ½ teaspoon ground black pepper; 2 tablespoon lemon juice; 1 cup plain yoghurt; 1 garlic clove, minced; Juice of ½ lemon; 1 teaspoon salt; 1 teaspoon sumac; 1 cup jasmine rice; 2 cups water; 1 teaspoon ground turmeric; 1 teaspoon salt; 1/2 red onion, thinly sliced; 8 cucumber pickles, diced; 2 Lebanese cucumbers, sliced; 1 punnet cherry tomatoes, quartered

Description

These chicken shawarma bowls are packed with spiced chicken, golden rice, crunchy veg, pickles, and a tangy yoghurt dressing. Full of bold, Middle Eastern-inspired flavours in every bite.

Ingredients

Scale

500g skinless chicken breast or tenderloins
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground cardamom
½ teaspoon ground black pepper
2 tablespoon lemon juice

Yoghurt Sauce:

1 cup plain yoghurt
1 garlic clove, minced
Juice of ½ lemon
1 teaspoon salt
1 teaspoon sumac

Golden Rice:

1 cup jasmine rice
2 cups water
1 teaspoon ground turmeric
1 teaspoon salt

For Serving:

1/2 red onion, thinly sliced
8 cucumber pickles, diced
2 Lebanese cucumbers, sliced
1 punnet cherry tomatoes, quartered

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Instructions

If using chicken breast, slice it into pieces roughly the same size as chicken tenderloins for even cooking. Alternatively, use tenderloins as they’re already the ideal size.
Place the chicken in a bowl and add olive oil, garlic, all the spices, salt, pepper, and lemon juice. Toss well to coat. Let it marinate while you prepare the rice and sauce (or overnight for the best flavour).
Heat a pan over medium heat. Add the chicken and cover with a lid. Cook for 5 minutes, then flip and cook for another 5 minutes, covered. Remove the lid and cook for 1–2 more minutes to lightly brown the chicken.
Rinse the rice well under cold water. In a small saucepan, combine the rice, water, turmeric, and salt. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
In a small bowl, whisk together the yoghurt, minced garlic, lemon juice, salt, and sumac until smooth and creamy.
Divide the golden rice between serving bowls. Top with the cooked chicken, cucumbers, cherry tomatoes, red onion, and pickles. Finish with a generous dollop of yoghurt sauce.

Notes

Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet or microwave and rice in the microwave.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main meal
Method: Stovetop
Cuisine: Middle Eastern

Nutrition

Serving Size: 1/4 recipe
Calories: 404
Sugar: 10.4g
Fat: 6g
Saturated Fat: 1.1g
Carbohydrates: 50.4g
Fiber: 3.5g
Protein: 34.8g