Healthy Chicken Shawarma Bowl with Garlic Sauce

Healthy Chicken Shawarma Bowl with grilled chicken strips, rice, fresh vegetables, pickled onions, and creamy garlic sauce.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Calories: 550
Description

This easy chicken shawarma bowl recipe serves four and features juicy grilled chicken, fluffy rice, crisp veggies, tangy pickles, and creamy garlic sauce for a wholesome and healthy meal.

Ingredients
    For the Chicken Shawarma
  • 1½ lbs of boneless, skinless chicken thighs or breasts, sliced into 1/2-inch strips
  • 3 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons of lemon juice, freshly squeezed
  • 1½ teaspoon of ground cumin
  • 1/4 teaspoon of cayenne pepper, or more, to taste
  • 1/4 teaspoon of ground Allspice
  • 1/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of salt, or to taste
  • 1/2 teaspoon of freshly ground black pepper
    • For the Fluffy Rice
  • 2 cups of basmati or jasmine rice, rinsed thoroughly
  • 3 cups of water or low sodium chicken broth
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of salt (if you prefer)
  • 2 tablespoon of chopped fresh parsley, for serving
    • For the Fresh Vegetables
  • 4 cups of romaine or green leaf lettuce, chopped
  • 1 cup of cherry or grape tomatoes, halved
  • 1 large cucumber, peeled and diced
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup of pickled cucumbers or dill pickles, sliced
  • 1/2 cup of sliced green olives
  • fresh parsley or cilantro sprigs, for garnish
  • lemon wedges, for serving
    • For the Creamy Garlic Sauce
  • 1/2 cup of mayonnaise
  • 3 cloves of garlic, grated or very finely minced
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of cold water
  • a pinch of salt to taste
How To Make Chicken Shawarma Bowls (Step-By-Step Instructions)
  1. 1
    Prepare the ChickenRaw boneless chicken thighs seasoned with salt, arranged on a black plate, ready for chicken shawarma preparation.
    • If using chicken thighs, trim any excess fat.
    • Slice both chicken thighs and breasts into uniform 1/2-inch strips.
    • Aim for consistency so they cook evenly.
  2. 2
    Mix the Marinade
    • In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper, allspice, cinnamon, salt, and black pepper.
    • Give it a good whisk until everything is well combined and fragrant.
  3. 3
    Marinate the ChickenChicken thighs marinated in a rich shawarma sauce, being tossed with kitchen tongs in a black bowl.
    • Add the sliced chicken to the marinade, tossing thoroughly to ensure every piece is coated.
    • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
    • For truly spectacular flavor, aim for 2 to 4 hours, or even overnight if you have the time.
  4. 4
    Rinse the Rice
    • Place your rice in a fine-mesh sieve and rinse under cold running water until the water runs clear.
    • This removes excess starch, leading to fluffier grains.
  5. 5
    Cook the Rice
    • In a medium saucepan, combine the rinsed rice, water or chicken broth, olive oil, and salt.
    • Boil the rice over medium-high heat.
  6. 6
    Simmer and Rest the Rice
    • Once boiling, reduce the heat to low, cover the saucepan tightly.
    • Simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender.
    • Do NOT lift the lid during this process.
    • Once cooked, remove from heat and let it rest, still covered, for 10 minutes.
    • This allows the steam to redistribute, making the rice even fluffier.
  7. 7
    Fluff and Season the Rice
    • After resting, gently fluff the rice with a fork.
    • Stir in the fresh lemon juice and chopped parsley.
    8. Option 1: Grilling
  8. 8
    Preheat Grill
    • Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375 to 400°F or 190 to 200°C).
    • Lightly oil the grates.
  9. 9
    Grill the Chicken
    • Arrange the marinated chicken strips in a single layer on the hot grill.
    • Do not overcrowd the grill; cook in batches if necessary.
    • Grill for 3 to 5 minutes per side, or until beautifully charred and cooked through with no pink remaining.
    • The exact time will depend on the thickness of your chicken strips.
  10. 10
    Rest the Grilled Chicken
    • Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing further if desired.
    • This keeps the meat juicy.
    11. Option 2: Baking
  11. 11
    Preheat Oven
    • Preheat your oven to 400°F (200°C).
    • Line a baking sheet with parchment paper for easy cleanup.
  12. 12
    Spread Chicken Strips
    • Spread the marinated chicken strips in a single layer on the prepared baking sheet.
    • Ensure they aren't overcrowded to allow for even cooking and browning.
  13. 13
    Bake the Chicken
    • Bake for 15 to 20 minutes, flipping halfway through, or until the chicken is cooked through and lightly browned.
    • For extra char, you can briefly broil for the last 1 to 2 minutes, watching carefully to prevent burning.
  14. 14
    Rest the Chicken
    • Remove from the oven and let rest for a few minutes.
  15. 15
    Prepare the Garlic Sauce
    • In a small bowl, combine the mayonnaise, finely minced garlic, fresh lemon juice, and a pinch of salt.
    • Whisk vigorously until the sauce is smooth and creamy.
    • If the sauce is too thick, add cold water, one teaspoon at a time, until you reach your desired pouring consistency.
    • Taste and adjust salt and lemon juice if needed.
  16. 16
    Assemble the Chicken Shawarma BowlsShawarma chicken bowl served with grilled chicken slices, seasoned rice, fresh greens, pickles, and garlic sauce.
    • Divide the fluffy rice evenly among four serving bowls, creating a generous base.
    • Arrange a good portion of the cooked chicken shawarma strips over the rice.
    • Arrange the chopped lettuce, halved cherry tomatoes, diced cucumber, and thinly sliced red onion around the chicken and rice.
    • Scatter the sliced pickled cucumbers and green olives over the bowl.
    • Drizzle generously with your homemade creamy garlic sauce.
    • Finish with fresh sprigs of parsley and cilantro for color and extra aroma.
    • Serve with a lemon wedge on the side for an extra squeeze of brightness.

Nutrition Facts

Servings 4

Serving Size 1 large bowl (about 450 g)

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 5g25%
Cholesterol 100mg34%
Sodium 730mg31%
Potassium 650mg19%
Total Carbohydrate 45g15%
Dietary Fiber 6g24%
Sugars 4g
Protein 35g70%
Vitamin A 900 IU
Vitamin C 25 mg
Calcium 70 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • The longer the chicken marinates, the more flavorful and tender it becomes.
  • Cook chicken until just done to avoid dryness. A meat thermometer should read 165°F (74°C).
  • Properly rinsing rice is essential for that perfect, fluffy texture.
  • A hot grill ensures those desirable char marks and locks in the juices.
  • Use your favorite seasonal vegetables to add extra crunch and nutrition.
  • If your garlic sauce is too thick, a splash of water can help achieve the ideal consistency.
Read it online: https://tinakitchen.com/recipe/chicken-shawarma-bowl/

We hope you enjoy making this recipe.

Happy cooking!