Healthy Chicken Shawarma Bowls for Two
Chicken shawarma bowls are the ultimate easy comfort food. Juicy chicken is marinated to perfection in a delicious blend of spices. It’s served in a bowl with sauteed veggies and rice. This is a complete meal perfect for one or two people.
I love making bowl dinners. Especially these chicken shawarma bowls, they come together in a snap and are the perfect choice for quick everyday dinners for two. Skip takeout, and savor every bite of these homemade shawarma bowls.
What is Chicken Shawarma?
Traditional chicken shawarma is a Middle Eastern dish made with meat (chicken, lamb, turkey or beef) seasoned and cooked on a spit until tender and infused with bold flavors. This recipe is a quicker version, made with boneless chicken breasts and cooked on the grill; no spit required!
Why you will love this recipe
- Easy! These bowls are simple to make cooked on the frill or in a cast-iron skilet.
- Flavor! These bowls are filled with zesty bold flavor.
What you will need
Ingredients
- Boneless skinless chicken breasts
- Cooked rice
- Onion
- Red bell pepper
- Zucchini
- Greek yogurt
- Garlic
- Cumin
- Fresh lemon juice
- Garlic powder
- Coriander
- Cardamom
- Cumin
- Cayenne pepper
- Smoked paprika
- Sea salt
- Olive oil
How to make chicken shawarma bowls
Prepare the ingredients: At least two hours before, make the marinade by combining the garlic powder, coriander, cardamom, cumin, cayenne, smoked paprika, sea salt, lemon juice and oil in a nonreactive bowl. Reserve 1 1/2 tablespoon of the marinade mixture.
In a separate small bowl, mix the yogurt sauce ingredients (Greek yogurt, garlic clove, cumin, lemon juice). Store in the refrigerator until it’s time to serve. Cut the zucchini, onion and peppers into bite-sized pieces. Cook the rice.
STEP 1: Place the chicken into the bowl with the marinade, cover and refrigerate for at least two hours.
STEP 2: Grill the chicken breasts for about 8 minutes, flip and grill until the internal temperature reaches 165 degrees f – about 6 to 8 minutes longer. Transfer to a cutting board.
STEP 3: While the chicken is cooking, add olive oil to a skillet, and heat it over high heat. Once the pan is hot, add the vegetables and toss in the skillet for a few minutes until they begin to turn soft. Stir in the reserved marinade and keep warm until the chicken is cooked.
STEP 4: Assemble the bowls: Divide the ingredients in half and pile them into two bowls and drizzle with yogurt sauce.
Substitutions and variations
Boneless chicken breasts – These are my preference, but you can easily use boneless chicken thighs in this recipe too.
Change up the protein – Instead of chicken, use an equal amount of fish such as cod or shrimp. For a vegetarian version, use tofu, tempeh or seitan.
Fresh Vegetables – I like to use bell peppers and zucchini because they cook up quickly. You can use any combination of vegetables that you want. Carrots, and cauliflower, sweet potatoes or red cabbage are also good choices.
Marinade – Some recipes call for yogurt in the shawarma marinade, I like it without. If you would like to add yogurt add a tablespoon of greek yogurt.
Rice – I like to use brown rice, but you can use white rice as well. Try to change it up and use your favorite whole grain or make it low carb and substitute the rice with cauliflower rice.
Cheese – this dish isn’t typically served with cheese, but a little sprinkle of feta cheese is a nice addition to chicken shawarma bowls.
Alternate cooking methods
There are a few ways to cook this chicken. Grilling is easy, especially when the weather is warm. It can also be sauteed in a cast iron skillet with a dab of olive oil or avocado oil over medium heat.
Another option is to bake the marinated chicken by arranging it in a single layer on a baking sheet lined with parchment paper for easy cleanup. Bake at 400 degrees f for 15 to 20 minutes or until it reaches an internal temperature of at least 165 degrees f.
Serving suggestions
These bowls are satisfying on their own, or with a few garnishes such as red onion, and chopped fresh parsley on top.
There are also some delicious side dishes that are perfect for shawarma bowls. For a light and refreshing contrast, a bulgur wheat salad, cool and crispy summer chopped salad or a simple three ingredient salad are good options. And don’t forget the classic pairing of pita bread or pita chips
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Cooking for Two Tips
Make cooking for two easy with these tips and tricks.
How to store leftovers
Store your leftovers from this delicious meal once it’s at room temperature in airtight containers in the refrigerator for up to three days. When it’s time to enjoy it again, reheat it in the oven at 350 degrees f, on top of the stove in a skillet or in the microwave. Leftovers also taste great cold.
Tips
- For the juiciest chicken, don’t overcook it, remove it from the grill once it reaches an internal temperature of 165.
- The marinade will have a pasty texture make sure that the marinade covers all of the chicken.
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Chicken Shawarma Bowls
Equipment
Ingredients
- 3/4 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 1/2 cups cooked rice
- 1/2 onion
- 1 bell pepper, chopped
- 1 zucchini, sliced small to medium in size
- 1/2 cup Greek yogurt
- 1 clove garlic
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
Marinade
- 1/2 teaspoon garlic powder
- 1 tablespoon coriander
- 1 tablespoon cardamom
- 1 tablespoon cumin
- 1 teaspoon cayenne
- 2 teaspoons smoked paprika
- 1 tablespoon sea salt
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
Instructions
- At least two hours before serving, make the marinade by combining 1/2 teaspoon garlic powder, 1 tablespoon coriander, 1 tablespoon cardamom, 1 tablespoon cumin, 1 teaspoon cayenne, 2 teaspoons smoked paprika, 2 tablespoons lemon juice, 1 tablespoon sea salt, 3 tablespoons olive oil in a nonreactive bowl. Reserve 1 1/2 tablespoons and set it aside. Add 3/4 pound boneless, skinless chicken breasts making sure it is heavily covered in the marinade, cover and place in the refrigerator for at least two hours up to overnight.
- Cook the rice according to the instructions on the package.
- Heat a grill at medium to high heat. While the grill is heating, mix 1/2 cup Greek yogurt, 1 clove garlic minced, 1 teaspoon 1 teaspoon ground cumin, and 1 tablespoon lemon juice together in a small bowl and set aside.
- Place the marinated chicken on the hot grill; cook for approximately 8 minutes or until the chicken no longer sticks to the grates. Flip the chicken over and cook for 6 to 8 minutes longer or until the chicken reaches an internal temperature of 165 degrees f.
- While the chicken is cooking, add 1 tablespoon olive oil to a heavy skillet and heat it over medium-high heat. Once the skillet and oil are hot, add 1 bell pepper, chopped, 1 zucchini, sliced and 1/2 onion sliced. Cook for a few minutes until they are tender.
- Assemble the bowls – divide the rice, veggies and chicken in half and pile it into two bowls and enjoy!
