Chicken Shawarma Bowls
Shawarma-spiced chicken thighs served over rice with store-bought tzatziki and fresh toppings prepped on the side.
Ingredients
- from 2 lemons lemon juice
- 0.333 cup olive oil
- 6 cloves garlic (minced)
- 1 tsp kosher salt
- 2 tsp black pepper
- 2 tsp ground cumin
- 2 tsp paprika
- 0.5 tsp ground turmeric
- 1 pinch ground cinnamon
- crushed red pepper flakes (to taste)
- 8 boneless skinless chicken thighs
- 1.5 cups jasmine rice (dry)
- 1 red onion (roughly chopped)
- 1 English cucumber (chopped)
- 1 cup cherry tomatoes (halved)
- 15 oz chickpeas (drained and rinsed)
- 0.5 cup feta cheese (crumbled)
- 0.25 cup fresh parsley (chopped)
- 0.333 cup kalamata olives (sliced)
- 1 tbsp olive oil
- 1 cup store-bought tzatziki
Cookware
- large bowl
- oven
- sheet pan
- medium bowl
Steps
In a large bowl, whisk together lemon juice, olive oil, garlic, kosher salt, black pepper, ground cumin, paprika, ground turmeric, ground cinnamon, and crushed red pepper flakes. Add boneless skinless chicken thighs and marinate in the fridge for 1 hour or overnight.
Cook jasmine rice according to package directions.
Preheat the oven to 425F. Grease a sheet pan, then arrange the marinated chicken and red onion on the pan. Roast for 30-40 minutes until the chicken reaches 165F. Rest for 5 minutes, then slice thinly.
Prep English cucumber and cherry tomatoes and keep them on the side.
In a medium bowl, combine chickpeas, feta cheese, fresh parsley, kalamata olives, and olive oil. Keep this mixture on the side.
Serve the bowls with rice, sliced shawarma chicken, and roasted onion. Add store-bought tzatziki and serve the cucumber, tomatoes, and chickpea-feta mixture on the side.