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Chicken Shawarma Bowls

Chicken Shawarma Bowls

Serves: 4 Prep: 20 mins Cook: 25 mins Total: 45 mins

Spiced, juicy chicken shawarma served over rice with fresh salad and creamy sauce. A bold, satisfying bowl packed with Middle Eastern flavour and perfect for easy meal prep.



 

Ingredients

For the Shawarma Chicken

  • 600g chicken thighs, boneless and skinless
  • 3 tbsp natural yoghurt
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • Juice of 1 lemon
  • Salt and black pepper

For the Bowls

  • 300g basmati rice or flatbread pieces
  • 1 cucumber, diced
  • 1 tomato, chopped
  • Red onion, thinly sliced
  • Lettuce or mixed leaves
  • Pickles or olives (optional)

For the Sauce

  • 4 tbsp garlic yoghurt or tahini sauce

Instructions

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Marinate the Chicken

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  1. Step 1

    In a bowl, mix yoghurt, olive oil, garlic, spices, lemon juice, salt, and pepper.

  2. Step 2

    Add chicken and coat well.

  3. Step 3

    Marinate for at least 15 minutes (longer if possible).

Cook the Chicken

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  1. Step 4

    Heat a pan or grill pan over medium-high heat.

  2. Step 5

    Cook chicken for 6–8 minutes per side until well browned and cooked through.

  3. Step 6

    Rest briefly, then slice.

Prepare the Base

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  1. Step 7

    Cook the rice according to packet instructions, or warm flatbread pieces.

Assemble the Bowls

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  1. Step 8

    Divide rice or bread between bowls.

  2. Step 9

    Top with sliced chicken, salad vegetables, and pickles if using.

Finish & Serve

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  1. Step 10

    Drizzle generously with garlic yoghurt or tahini sauce and serve immediately.

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