Grilled Chicken Shawarma Bowls are loaded with flavor! Slices of marinated and grilled chicken shawarma is served on top of saffron rice with a tomato cucumber salad, chopped romaine, pickles, hummus and Lebanese garlic sauce. Serves 6.
This is a recipe I could eat every single day.
Chicken marinates in lemon juice and yogurt seasoned with homemade shawarma seasoning. Once grilled, it’s sliced and added to a bowl of saffron rice, tomato cucumber salad, thinly sliced pickles, romaine and olives. A few dollops of garlic sauce and hummus and a squeeze of lemon completes this fresh and flavorful rice bowl.
Leftovers are just as amazing too.
To Make The Chicken Shawarma Marinade You Will Need:
- boneless skinless chicken thighs
- plain whole milk yogurt (not fat free)
- lemon juice
- olive oil
- shawarma spice
Place 2 pounds boneless skinless chicken thighs in large resealable bag.
In a bowl, measured add 2/3 cup plain whole milk yogurt, juice from 1 lemon (about 1/4 cup), 3 tablespoons olive oil and 2 tablespoons shawarma seasoning.
Stir.
Until combined.
Pour the yogurt mixture over top of the chicken thighs.
Seal the bag, working and marinade into the chicken from outside the bag. Refrigerate until wanting to grill. Remove and place on your counter 30 minutes prior to grilling.
While the chicken marinates, prepare the rest of the add-ins for the bowls.
To Build the Chicken Shawarma Bowl You Will Need:
- saffron rice
- tomato cucumber salad
- chopped romaine
- thinly sliced pickles (I love Claussen)
- toum (Lebanese garlic sauce)
- hummus
- olives
- lemon wedges for serving
Grease grill grates generously before preheating your grill to 500°.
Once hot, place the chicken on the hot grates, close the lid and grill for 4 minutes.
Loosen the chicken using tongs before turning (this chicken really likes to stick!), close the lid and continue grilling for 3 to 4 minutes or until fully cooked.
Once cooked, remove from grill and transfer to a cutting board, tent with foil and let rest for a few before slicing.
In a bowl add 1/2 cup of the saffron rice (more or less to your preference of course) add in some shredded romaine and a few spoonfuls of the tomato cucumber salad.
Top with thinly sliced pickles (I slice the pickles myself whenever making shawarma) and olives and a dollop of hummus and garlic sauce (toum).
Squeeze a wedge of lime over top before serving.
The juices of the tomato salad mingle with the lemon juice, toum and hummus creating a sauce of sorts for the shawarma bowl
Enjoy! And if you give this Grilled Chicken Shawarma Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
