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Shawarma-Spiced Chicken Bowls

These flavor-packed bowls are filled with marinated Shawarma-spiced chicken crispy chickpeas, dill yogurt sauce, and pickled red onions.

Course Main Course
Keyword mediterranean, shawarma-spiced chicken bowls
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Shawarma-Spiced Chicken

  • 1 lb boneless, skinless chicken thighs
  • ½ cup full-fat greek yogurt
  • 2 tbsp olive oil
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp red pepper flakes
  • ½ tsp ground cinnamon
  • 2 tbsp water

Pickled Red Onion

  • 1 medium red onion, thinly sliced
  • 1 cup water
  • ½ cup white distilled vinegar
  • ½ cup rice vinegar (or substitute with more white vinegar)
  • 3 tbsp granulated sugar
  • 1 tbsp kosher salt

Dill Yogurt Sauce

  • 1 cup full-fat greek yogurt
  • ½ cup fresh dill
  • Juice from ½ lemon
  • 2 garlic cloves, grated
  • 1 tsp kosher salt
  • ½ tsp granulated sugar

Crispy Chickpeas

  • 1-14 oz can chickpeas, drained and rinsed
  • 2 tsp olive oil
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp red pepper flakes
  • ¼ tsp ground cinnamon

Other Bowl Ingredients

  • Cooked white or brown rice
  • Chopped fresh cucumber
  • Fresh dill
  • Fresh mint

Instructions

Preferably DAY BEFORE: Marinate the chicken

  1. Preferably the night before, prep the chicken. In a large mixing bowl, whisk together the yogurt, oil, spices, salt, and water. Add the chicken and toss to combine. Cover bowl with plastic wrap and refrigerate at least 30 minutes but ideally 8 hours or overnight.

DAY OF:

Pickled Red Onion

  1. Thinly slice red onion and add to a large glass jar.

  2. In a medium sauce pan, whisk together the vinegars, water, sugar, and salt. Bring to a simmer and cook until sugar has dissolved, about 3-4 minutes. Take off the heat and pour vinegar mixture over the red onions. Let onions sit at room temp for 30 minutes before storing in the fridge until assembly time.

Dill Yogurt Sauce

  1. In a medium bowl, whisk together all yogurt sauce ingredients. Adjust salt and sugar as desired. Cover with plastic wrap and store in fridge while preparing the rest of the ingredients.

Crispy Chickpeas

  1. Preheat the oven to 425°F. Rinse and drain the chickpeas and add to a large baking sheet. Toss with oil and spices. Bake for 20-25 minutes until crispy and golden brown.

Cook the chicken

  1. While chickpeas are cooking, prepare the chicken. Heat 1 tbsp of high-heat oil (i.e. avocado or grapeseed oil) in a large cast iron skillet over medium-high.

  2. Add chicken to the skillet, shaking off any excess marinade. Sear on both sides until golden brown and cooked through. Let chicken rest for at least 5 minutes before slicing.

Assembly

  1. On your grain of choice, top with chopped cucumber, sliced chicken, crispy chickpeas, dill yogurt sauce, and pickled red onion. Garnish with additional fresh dill and mint.