# Chicken Shawarma Bowl

Chicken Shawarma Bowl takes 1 hr (45 min prep, 15 min cooking) and serves 4.

Recipe by iowagirleats.com · original: https://iowagirleats.com/chicken-shawarma-bowl/  
Cuisine: Middle Eastern · Dish: Bowls, Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/chicken-shawarma-bowl-recipe (with step-by-step Cook Mode)

Chicken Shawarma Bowl is PACKED with fresh, bold, Mediterranean flavor! This healthy bowl meal is as much fun to look at, as it is to eat.

## Ingredients (serves 4)

- ½ lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground allspice
- pinch cinnamon
- pinch cayenne pepper
- 3 cloves garlic, smashed then peeled
- salt
- 2 chicken breasts, ~1lb total, sliced into 1" wide strips
- 1 cup mayonnaise
- 3 – 4 Tablespoons fresh lemon juice, ~1 – 1-1/2 lemons
- 8 cloves garlic, pressed or very finely minced, ~4 teaspoons pressed garlic
- 2 vine-ripened tomatoes, seeded then chopped
- ½ English cucumber, chopped
- ¼ small red onion, minced
- small handful fresh parsley, chopped
- 1 clove garlic, pressed or minced
- ¼ teaspoon dried oregano leaves
- salt and pepper
- 1 lemon
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, pressed or minced
- 1 cup jasmine rice, I like Lundberg White Jasmine Rice
- prepared hummus
- kalamata olives, sliced in half
- hot sauce, I like Lolas

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- prepared hummus

## Steps

1. Add the cumin, paprika, ground turmeric, ground allspice, cinnamon, cayenne pepper, smashed garlic cloves, salt, and extra virgin olive oil into a gallon-size Ziplock bag, then squish to combine
2. Add the chicken breast strips, squish to coat evenly, then marinate in the refrigerator
3. Preheat the oven to 400 degrees, then line a half sheet pan with foil and spray with nonstick spray
4. Place the marinated chicken strips on the pan, then bake until cooked through
5. Let the chicken cool for 5 minutes, then transfer to a cutting board and slice lengthwise into thin strips
6. Cover with foil to keep warm
7. Add the rice to a bowl, then cover with cold water
8. Swish the rice around with your fingertips until the water appears cloudy, then pour the water out
9. Repeat covering the rice with water, swishing around, then draining until the water runs clear – 5 or 6 times
10. Pour the rinsed rice into a fine mesh sieve to drain completely
11. Heat the extra virgin olive oil in a small saucepan over medium heat, then add the minced red onion, season with salt, and sauté until tender
12. Add the pressed garlic, then sauté until very fragrant, about 30 seconds
13. Add the ground turmeric, then sauté for 30 seconds
14. Add the drained rice, then cook while stirring for 1 minute
15. Add a scant 2 cups water, then stir to combine
16. Turn the heat up to bring the water to a simmer, then place a lid on the saucepan, turn the heat down to low, and simmer until the rice is tender
17. Fluff with a fork, then set aside to cool slightly
18. Add the mayonnaise, 3 Tablespoons fresh lemon juice, 8 cloves pressed garlic, and salt into a bowl, then stir to combine
19. Taste, then add up to 1 more Tablespoon lemon juice if desired for more tartness
20. If you'd prefer a very smooth garlic sauce, add the ingredients into a food processor or blender, then process until smooth
21. Add the seeded and chopped tomatoes, chopped cucumber, minced red onion, chopped fresh parsley, pressed garlic, dried oregano leaves, salt, and pepper into a bowl, then stir to combine and set aside
22. Scoop the yellow rice into bowls, then top with the sliced chicken shawarma, Mediterranean Salsa, garlic sauce, prepared hummus, kalamata olives, and hot sauce, then serve

## Good to know

### Swaps

- No fresh lemon juice for the garlic sauce or salsa? Use bottled lemon juice in the same amount.
- No jasmine rice? Substitute basmati rice using the same rinsing and cooking method.
- No fresh parsley? Use about 1 teaspoon dried parsley in the Mediterranean salsa.

### Making it ahead

The chicken can marinate up to a day ahead, and the garlic sauce, Mediterranean salsa and rice can all be made up to 2 days ahead and kept chilled.