he essence of a perfect Chicken Shawarma Bowl lies in the harmonious blend of flavors and textures, bringing together the aromatic spices of the marinated chicken, the fresh crunch of vegetables, and the creamy indulgence of hummus and tzatziki.
Ingredients:
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper (optional)
- 2 tablespoons olive oil
- Juice of 1 lemon
For the Bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup hummus
- 1/2 cup tzatziki sauce
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, cayenne pepper (if using), olive oil, and lemon juice.
- Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Cook the Chicken:
- Preheat the grill or a grill pan over medium-high heat.
- Grill the chicken thighs for 5-7 minutes per side, or until fully cooked and nicely charred.
- Remove from the grill and let rest for a few minutes before slicing.
- Assemble the Bowls:
- Divide the cooked rice among four bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, hummus, and a dollop of tzatziki sauce.
- Garnish with fresh parsley and serve with lemon wedges.
