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Chicken Shawarma Bowl
Chicken Shawarma Bowl is PACKED with fresh, bold, Mediterranean flavor! This healthy bowl meal is as much fun to look at, as it is to eat.
Servings 4
Calories 831kcal
Ingredients
For the Chicken:
- 1/2 lemon
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground allspice
- pinch cinnamon
- pinch cayenne pepper
- 3 cloves garlic smashed then peeled
- salt
- 2 chicken breasts ~1lb total, sliced into 1" wide strips
For the Garlic Sauce:
- 1 cup mayonnaise
- 3 - 4 Tablespoons fresh lemon juice ~1 - 1-1/2 lemons
- 8 cloves garlic pressed or very finely minced, ~4 teaspoons pressed garlic
- salt
For the Mediterranean Salsa:
- 2 vine-ripened tomatoes seeded then chopped
- 1/2 English cucumber chopped
- 1/4 small red onion minced
- small handful fresh parsley chopped
- 1 clove garlic pressed or minced
- 1/4 teaspoon dried oregano leaves
- salt and pepper
- 1 lemon
For the Yellow Rice:
- 1 Tablespoon extra virgin olive oil
- 1/4 small red onion minced
- salt
- 2 cloves garlic pressed or minced
- 1/2 teaspoon ground turmeric
- 1 cup jasmine rice I like Lundberg White Jasmine Rice
Optional Toppings:
- prepared hummus
- kalamata olives, sliced in half
- hot sauce I like Lolas
Instructions
For the Chicken:
- Add all the ingredients except the chicken into a gallon-size Ziplock bag then squish to combine. Add the chicken strips, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
- Preheat the oven to 400 degrees then line a half sheet pan with foil and spray with nonstick spray. Place the chicken strips on the pan then bake for 12-14 minutes, or until cooked through. Let the chicken cool for 5 minutes then transfer to a cutting board and slice lengthwise into thin strips. Cover with foil to keep warm.
For the Garlic Sauce:
- Add all the ingredients (start with 3 Tablespoons lemon juice) into a bowl then stir to combine. Taste then add up to 1 more Tablespoon lemon juice if desired for more tartness. If you'd prefer a very smooth sauce, add the ingredients into a food processor or blender then process until smooth. I find this step to be unnecessary if using a garlic press as it gets the garlic very fine. Garlic Sauce can be made up to 5 days ahead of time and is best made at least 1 day ahead of time.
For the Mediterranean Salsa:
- Add all the ingredients into a bowl then stir to combine and set aside. Can be made up to 3 days ahead of time.
For the Yellow Rice:
- Rinse your rice: add the rice to a bowl then cover with cold water. Swish the rice around with your fingertips until the water appears cloudy then pour the water out (the rice will remain in the bottom of the bowl). Repeat covering the rice with water, swishing around, then draining until the water runs clear - 5 or 6 times. Pour the rice into a fine mesh sieve to drain completely.
- Heat the oil in a small saucepan over medium heat then add the onions, season with salt, and saute until tender, 3-4 minutes. Add the garlic then saute until very fragrant, 30 seconds. Add the turmeric then saute for 30 seconds. Add the drained rice then cook while stirring for 1 minute. Add a scant 2 cups water then stir to combine.
- Turn the heat up to bring the water to a simmer then place a lid on top, turn the heat down to low, and simmer until the rice is tender, 10-12 minutes. Fluff with a fork then set aside to cool slightly.
To Assemble:
- Scoop the Yellow Rice into bowls then top with the sliced Chicken Shawarma, Mediterranean Salsa, Garlic Sauce, plus optional toppings, and then serve.
Notes
- You will need 3 large lemons for this recipe.
- I love my garlic press for pressing all the garlic in this recipe - it saves so much chopping time!
- I rarely include measurements for salt in my savory recipes because “salty” is so subjective. That said, if you don’t need to avoid salt for medical or other reasons, I recommend generously salting each component of this meal.
- Toom brand garlic dip is a great substitute for the homemade garlic sauce if you don’t want to make your own.
- These bowls reheat very well - add the cold rice and chicken to a bowl then cover with a paper towel and microwave until hot. Top with the Mediterranean Salsa, Garlic Sauce, and optional toppings then serve.
- Estimated nutritional information includes the entire Garlic Sauce recipe.
Nutrition
Calories: 831kcal | Carbohydrates: 52g | Protein: 30g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 500mg | Potassium: 873mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 46mg | Calcium: 84mg | Iron: 3mg