Chicken Shawarma Bowls

One of my favorite meal prep options it making making bowls. You can add your favorite salads and toppings to these shawarma bowls. Keep is easy ad sue store bought options, like toum, hummus, etc... Or make your own. I like to serve these with zhoug, Israeli salad and tehina.

For the chicken:

1 pound chicken thighs, boneless skinless for quicker cooking

1/2 lemon, juiced
1 garlic clover, minced

2 tablespoons olive oil

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon cumin

3/4 teaspoon turmeric

1/4 teaspoon allspice

1 teaspoon salt

pinch of cayenne pepper

For the turmeric rice:

1 cup basmati rice, rinsed

1 tablespoon olive oil

3/4 teaspoon cumin

1/2 teaspoon turmeric

1.5 cups chicken broth

In a bowl, combine the lemon juice, garlic, olive oil, coriander, smoked paprika, cumin, turmeric, allspice, salt and cayenne. add the chicken and mix to coat all the chicken pieces. Cover and allow to marinate for 4 hours or overnight.

Once you're ready to cook, either grill your chicken, or roast in the over. If roasting, set oven to 400F/200C and roast chicken for 20-30 minutes.

While the chicken is cooking, prepare the rice. In a nonstick pot with a lid, heat the oil over medium high heat. Once hot, add the cumin and turmeric and cook for a minute to bring out their flavor. Add the rice and mix. Pour in the broth and bring to a boil. Once boiling, cover the pot and simmer for 20 minutes. 

To serve, slice the chicken in to strips. Add some rice to your bowl, add the chicken and top with your favorite add ons.

Pin It Now!