Chicken Shawarma Bowls

I am very into chicken with salads right now. Who am I? Hey, I like chicken, I’m just very picky about it. I think that’s actually to your advantage because that means I’m only sharing the best of the best chicken recipes with you. (I’m sure that my husband is giving me a funny face as he’s editing this. Only I could find a positive spin for being a finicky chicken eater.)

Since it’s summer, I’m taking advantage of all of the fresh produce before it goes down hill in the colder months (which is typical for New England). I hope you’re not getting sick of all of the salad recipes I’ve been sharing. Spoiler alert… I have another one coming later this week.

This chicken is seasoned with cumin, paprika, and oregano and it’s so good. It’s hard to explain what it tastes like but all I can say is that it’s delicious. It’s even more awesome when you add in some tzatziki (cucumber dill yogurt), lettuce, tomatoes, feta cheese, and cucumbers. The pita chips are not required but highly recommend because they are especially good to use for any leftover tzatziki.

When fresh produce is not in season, this chicken would go great with rice and a side of vegetables. I’m not trying to rush through summer, mind you. I’m always thinking. #foodbloggerlife

Chicken Shawarma Bowls Recipe
(Makes 4 servings)

Note: The chicken requires 1 hour of chilling time.

Ingredients for the Chicken:

  • lemon juice from 2 lemons
  • 1/2 cup olive oil
  • 6 cloves of garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 pounds boneless skinless chicken thighs

Ingredients for the Bowls:

  • romaine lettuce, shredded
  • cherry tomatoes, sliced in half
  • cucumber, chopped
  • chopped feta cheese
  • 1 cup of tzatziki (I used my homemade tzatziki.)

Directions for the Chicken:

  1. In a large zip top bag, combine the lemon juice, olive oil, minced garlic, salt, pepper, cumin, paprika, oregano, red pepper flakes, and chicken. Give the bag a shake, massaging the mixture to coat all of the chicken. Then place it in the refrigerator for at least 1 hour (overnight is okay but I wouldn’t go past that).
  2. Once the chicken is done chilling out, cook it. You can cook it on a cast iron, grill it, cook it in a skillet on the stove, or cook it in the oven. They are done cooking when they reach an internal temperature of 165 degrees F. (I cooked this batch in the oven.)
  3. Remove the chicken and set it aside to rest for a few minutes.
  4. Slice the chicken and set it aside.

Directions for the Bowls:

  1. To plate each serving, add the shredded lettuce, sliced tomatoes, chopped cucumbers, chopped feta cheese, and chopped chicken.
  2. Top each serving with tzatziki.

Slightly adapted from: What’s Gaby Cooking

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