Lemon Chicken Shawarma Bowls Illustrated Recipe Card

Lebanon

Lebanese

50 minutes

Lemon Chicken Shawarma Bowls

These Lemon Chicken Shawarma Bowls are a vibrant and flavorful dish that’s easy to make at home. Tender marinated chicken sits atop a bed of fluffy rice, garnished with fresh herbs and citrusy notes, perfect for a quick dinner or meal prep.

Ingredients

1 lb boneless, skinless chicken thighs

3 tablespoons olive oil

1 lemon, juiced

2 teaspoons ground cumin

1 teaspoon ground paprika

1 teaspoon garlic powder

1/2 teaspoon ground turmeric

1/2 teaspoon black pepper

1/2 teaspoon salt

2 cups cooked rice

1/4 cup fresh parsley, chopped

2 green onions, sliced

1 lemon, for garnish

Hand-drawn steps

In a bowl, combine olive oil, lemon juice, cumin, paprika, garlic powder, turmeric, black pepper, and salt to create a marinade.

Add the chicken thighs to the marinade, making sure they are fully coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.

Cook the marinated chicken thighs in a skillet over medium heat for about 7-10 minutes on each side, or until fully cooked through and golden brown.

Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

While the chicken rests, prepare your bowls by placing a serving of cooked rice at the bottom of each bowl.

Top the rice generously with sliced chicken, and sprinkle with chopped parsley and sliced green onions.

Tiny tips

For more flavor, marinate the chicken overnight.

Serve with a dollop of yogurt or hummus for creaminess.

Adjust the spice levels by adding cayenne pepper if you like it hot.

A Cooking Book4 servings