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Chicken Shawarma Bowl

Course CHICKEN, Meals, Quick Recipes, Recipes
  • 4 boneless skinless chicken breasts
  • 6 oz yogurt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sumac
  • 1 tsp ground cardamom
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1 tsp kosher salt (or to taste)
  • 1/2 black pepper (or to taste)
  • 2 cloves minced garlic
  • 1 tsp fresh grated ginger
  • 1 tbsp vinegar
  • 2 tsp extra virgin olive oil
  • For a spicy version: Add 1/2 tsp cayenne pepper, or more, to the spice mix.
  • In a large bowl combine the yogurt, all the spices, garlic, ginger, vinegar, and olive oil. Stir well. Add the chicken and make sure it is completely covered in the yogurt mixture. Cover and refrigerate for at least 2 hours. *The longer the chicken marinates the better it will taste. If you have time, overnight is the best!
  • On a grill pan over medium-high heat add a touch of olive oil. Cook the chicken on both sides until cooked through. About 8-10 minutes on each side.
  • To assemble: Add basmati rice to the bowl, top with chicken breast, cucumbers, tomatoes, kalamata olives, feta cheese, cilantro, tahini, hummus and sesame seeds! Dig in!


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