Chicken Shawarma Bowl

The Ingredients

• Chicken breasts: Ideal for this recipe because they stay tender and juicy when grilled.
• Lime juice: Adds brightness and enhances the flavors of the spices.
• Avocado oil: Preferred for its high smoke point and mild flavor, but olive oil works well too.
• Garlic: Adds depth and aroma. Roasting it beforehand will give it a sweeter, more mellow flavor.
• Salt: Fine sea salt works best for seasoning.
• Black pepper: Freshly ground for better flavor.
• Ground coriander: Provides a citrusy, slightly sweet flavor that balances well with the smoky notes of paprika and turmeric.
• Sumac: A Middle Eastern spice with a tangy, lemony flavor — available at Middle Eastern markets or online. If you can't find sumac, a mix of lemon zest and a pinch of salt makes a good substitute.
• Smoked paprika: Adds a deep, smoky flavor to the chicken.
• Ground turmeric: Gives the chicken a warm earthiness and a golden color.
• Ground cinnamon: Adds a subtle warmth without overpowering the other spices.
• Hummus: Provides creaminess and a rich, nutty flavor. Use store-bought or homemade hummus.
• Cucumber: English or Persian cucumbers are preferred because they’re seedless and have a crisp texture.
• Bell pepper: Red, yellow, and orange peppers are sweeter, while green peppers are slightly more bitter.
• Rice: Basmati or jasmine rice work well as a fragrant base. For a healthier alternative, use brown rice or quinoa.
• Green onions: Add a mild onion flavor without overpowering the dish.
• Cilantro: Provides a fresh, bright finish. Parsley is a good substitute if you don’t like cilantro.
• Feta cheese: Use feta from a block for the creamiest texture. If you want to keep it dairy-free, skip the feta or use a dairy-free alternative.

Step-by-Step Instructions of the Chicken Shawarma

Step 1: Prepare the Marinade

In a mixing bowl, whisk together lime juice, avocado oil, garlic, salt, pepper, coriander, sumac, smoked paprika, turmeric, and cinnamon. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

Step 2: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and shake off excess. Grill for 5-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

Step 3: Assemble the Bowls

Divide cooked rice into bowls. Arrange sliced grilled chicken, hummus, diced cucumber, bell pepper, green onions, and feta cheese on top. Garnish with fresh cilantro.

Step 4: Serve and Enjoy

Drizzle with extra lime juice or your favorite dressing if desired. Enjoy immediately!

Tips for the Best Chicken Shawarma Bowl

• Marinate Longer: The longer the chicken marinates, the more flavorful it will be.
• Use a Meat Thermometer: Ensure the chicken reaches 165°F for perfect doneness.
• Make It Spicier: Add cayenne pepper or chili flakes for extra heat.
• Use a Grill Pan: If you don’t have an outdoor grill, a grill pan works just as well.
• Chop Veggies Evenly: For a balanced texture and taste in each bite.

Variations

• Low-Carb Option: Swap the rice for cauliflower rice or a bed of greens to keep it keto-friendly.
• Extra Toppings: Try adding kalamata olives, cherry tomatoes, or tzatziki sauce for more Mediterranean flavor.

What to Serve With

• Pita Bread or Naan: Perfect for scooping up the hummus and chicken.
• Tzatziki or Garlic Sauce: Adds creaminess and extra flavor.
• Lemon Wedges: A fresh squeeze of lemon brightens up the dish.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm the chicken in a skillet over medium heat for 3-4 minutes or microwave for 1-2 minutes.
• Freezing: The grilled chicken can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.