Description
This Spiced Shawarma Chicken Rice Bowl features tender, marinated chicken served over fluffy rice with fresh vegetables. It’s a quick and flavorful dish that brings the essence of Middle Eastern street food to your home.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon cayenne pepper (adjust for heat preference)
- Salt and black pepper to taste
- 1 cup basmati or jasmine rice
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup tahini sauce or garlic yogurt sauce (for drizzling)
- Lemon wedges (for serving)
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the olive oil, yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne pepper, salt, and black pepper. Mix well until fully combined, creating a fragrant marinade. This should take about 3 minutes.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for at least 15 minutes (or up to 4 hours in the refrigerator for deeper flavor). The longer, the better, but even a short marination is effective.
- Cook the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast it for about 2 minutes, stirring frequently until it becomes slightly translucent. This enhances the nutty flavor of the rice.
- Add Liquid: Pour in the chicken broth or water along with 1 teaspoon of salt. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan. Allow the rice to simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid too often as it lets steam escape.
- Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Lightly oil the grill grate to prevent sticking. Remove the chicken from the marinade, letting excess drip off, and place it on the grill. Cook for 5-7 minutes on each side, or until the chicken is golden brown with grill marks and reaches an internal temperature of 165°F (75°C). Be careful not to overcook, as this can dry out the chicken.
- Rest the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat juicy.
- Fluff the Rice: After the rice has finished cooking, turn off the heat and let it sit covered for an additional 5 minutes. Then, remove the lid and fluff the rice with a fork to separate the grains.
- Assemble the Bowl: Slice the rested chicken into strips and place it over a generous scoop of rice. Top with halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Drizzle with tahini or garlic yogurt sauce, and serve with lemon wedges on the side for an extra zesty finish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: For the best flavor, marinate the chicken for 2-4 hours. Use a meat thermometer to ensure the chicken is perfectly cooked.