Recipe: Healthy Chicken Shawarma Bowl

Healthy Chicken Shawarma Bowl

Make your own shawarma bowls are home and enjoy the delicious fresh flavors of shawarma in a salad form. These shawarma bowls are loaded with flavor, color, and texture and are SUPER healthy. They are packed with deliciously spiced chicken, Middle-Eastern salad, hummus, rice, and a special yogurt jalapeno sauce. It’s basically a bowl loaded with so much flavor and goodness! I like to add a little rice on the side but that’s totally optional.

Healthy Chicken Shawarma Bowl



For the rice

  • 1 cup basmati rice
  • 1 3/4 cup water
  • Pinch of salt
For the Shawarma chicken
  • 4 chicken thighs boneless skinless or about 1 pound
  • 1 tsp lemon juice
  • 1 small garlic clove minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp Black pepper
  • 1 tsp olive oil
For the jalapeno yogurt Sauce
  • 1/2 cup plain yogurt
  • 1 jalapeƱo pepper seeds and veins removed, adjust to taste
  • 1/4 cup chopped herb of choice parsley, mint, dill or cilantro
  • 1 clove of garlic
  • 1 tsp of lime or lemon juice
For the salad

  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1/4 cup diced onion
  • 1/2 cup chickpeas canned or cooked
  • 2 tablespoons minced parsley
  • 1 tablespoon lime or lemon juice
  • Salt and pepper to taste
For Serving
  • 1/4 cup hummus homemade or store bought*
  • 2 tablespoons feta cheese optional
  • 2 tablespoons tahini paste optional
  • Lettuce of choice


  1. To cook the rice: Begin by making the rice. Wash the rice until it runs clear. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil then reduce the heat to low and simmer the rice covered for 15 minutes. After 15 minutes turn off the heat and allow keep rice covered for 5 more minutes. After 5 minutes fluff rice with fork and keep warm until ready to serve.
  2. To cook the chicken: While the rice is cooking, prepare and cook the chicken. In a large plastic bag or bowl, combine the chicken, lemon juice, garlic, and spices until the chicken is fully loaded. Make immediately or marinate 1-2 hours or overnight. Heat a large heavy duty skillet to medium-high heat for at least 2 minute. Pour 1 teaspoon olive oil to the pan. Cook the chicken uncovered for 8-10 minutes per side or until the center is fully cooked. Rest for 5 minutes then cut and serve.
  3. To make the jalapeno yogurt sauce: Place all the ingredients in a blender or food process and blend for 1 minute or until fully combined.
  4. To assemble: Combine all the ingredients for the salad in a medium bowl. Assemble the shawarma bowls by place about 1/2 cup cooked rice in the bottom of two medium serving bowls. Top with sliced shawarma chicken, salad, hummus, jalapeno sauce, feta cheese, and drizzle with tahini sauce. Serve immediately.

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