Description
A delicious and easy Chicken Shawarma Bowl featuring marinated chicken thighs or breasts served over rice with fresh vegetables, feta, avocado, and a creamy garlic sauce for an authentic Middle Eastern-inspired meal.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- ¼ cup plain Greek yogurt
- 1½ tablespoons lime juice
- 1 tablespoon tequila (optional)
- 2 tablespoons minced garlic
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1½ teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon black pepper
- 1 teaspoon kosher salt
- 4 cups cooked rice (white or brown)
- Quick-pickled onions (homemade or store-bought)
- Cucumber, chopped
- Cherry tomatoes, halved
- Feta cheese, crumbled
- Avocado, sliced
- Fresh lemon wedges, for garnish
- Fresh parsley and/or mint leaves, chopped, for garnish
- For the Creamy Garlic Sauce: ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 2 tablespoons water
- ¼ teaspoon salt
- Pinch of black pepper
Instructions
- First, prepare the chicken marinade: In a large bowl, whisk together the Greek yogurt, lime juice, tequila (if using), minced garlic, garlic powder, onion powder, smoked paprika, cumin, cinnamon, cloves, black pepper, and kosher salt.
- Slice the chicken thighs or breasts into strips, then add them to the marinade. Toss well to ensure all chicken pieces are thoroughly coated. Marinate for at least 30 minutes, or up to an hour in the refrigerator.
- While the chicken marinates, prepare the creamy garlic sauce: In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, water, salt, and pepper. Adjust seasoning to taste.
- Heat a large non-stick skillet or grill pan over medium-high heat. Add the marinated chicken (without overcrowding the pan) and sear for 1-2 minutes per side until golden brown. Continue cooking for an additional 2-5 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.
- To assemble the bowls, divide the cooked rice among four serving bowls.
- Arrange the sliced chicken, chopped cucumber, halved cherry tomatoes, pickled onions, crumbled feta cheese, and sliced avocado artistically over the rice.
- Drizzle generously with the creamy garlic sauce. Garnish with fresh lemon wedges and chopped parsley and/or mint leaves. Serve immediately.
Notes
- Tequila in the marinade is optional and adds a unique flavor; substitute with more lime juice if preferred.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Quick-pickled onions can be made by soaking sliced onions in vinegar and salt for 15-20 minutes.
- This recipe is gluten-free if using certified gluten-free ingredients.