Chicken Shawarma Bowl Recipe
Our absolutely delicious Chicken Shawarma Bowl recipe is going to wake-up your taste buds in all the best ways for dinner tonight!
Ingredients
Chicken Shawarma:
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons lime juice
- 1 tablespoon tequila
- 2 tablespoons garlic minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 pound boneless skinless chicken thighs
Garlic White Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayo
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- pinch of ground black pepper
Other Rice Bowl Ingredients:
- 4 cups cooked rice divided
- quick pickled red onions
- 1-2 cups english cucumber sliced and quartered
- 1/2 cup feta cheese crumbled
- 1-2 cups cherry tomatoes halved
- 1-2 avocado sliced
- garnish: lemon wedges fresh chopped parsley and mint leaves
Instructions
- Prep Chicken: in a large bowl whisk together the plain Greek yogurt, lime juice, tequila, garlic, garlic powder, onion powder, smoked paprika, cumin, cinnamon, clove, kosher salt and ground black pepper. Add chicken thighs and toss to coat.
- Cook Chicken: Bring a large non-stick skillet to medium-high heat. Add chicken and sear on both sides, 1-2 minutes. Reduce heat and cook chicken 2-5 minutes per side or until fully cooked (internal temp. of 165 degrees F.) - don't add all the marinade to the pan, but it is nice to cook the chicken in a little bit of it. Transfer to cutting board and let rest 5 minutes before slicing.
- Make Sauce: Add Garlic White Sauce ingredients to a small bowl; whisk to combine. Taste and add any additional salt, cumin or garlic - as desired.
- Build Bowls: Divide rice between four bowls. Top with sliced chicken, quick-pickled onions, cucumber, feta, tomatoes and avocado. Top with the Garlic White Sauce and then garnish with fresh lemon wedges, parsley and mint leaves.
Notes
- Dairy-Free: to make dairy-free use a plain dairy-free yogurt (unsweetened/unflavored) instead of the plain greek yogurt and use dairy-free feta instead of regular.
- Non-Stick Pan: I typically use a cast iron skillet for cooking and you can definitely use it here, but I have found that when you use yogurt in the marinade, things tend to stick a bit more so a nonstick worked nicely with this recipe.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
