Chicken Shawarma Bowl

Chicken Shawarma Bowl

An incredibly easy recipe packed with amazing street-cart-style flavor. Shawarma-spiced chicken layers in a bowl along with turmeric seasoned rice, fresh tomato, lettuce and pita chips all topped with tzatziki sauce and Harissa hot sauce for heat. Ready in just 20 minutes!

Course Dinner

Cuisine Mediterranean

Recipe Type Bowls, Cast Iron Skillet, Chicken, Garden Harvest, Healthy Dinner, Meal Prep, Rice Dishes, Served Hot, Spicy, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 401kcal

Author Angela G.

Equipment

Ingredients

Chicken

12 oz diced chicken breast (approx. 2 breasts)
¼ teaspoon each salt and black pepper more or less as desired
2 tablespoon Shawarma spice mix
2 tablespoon olive oil

Rice

1 tablespoon butter
¼ teaspoon turmeric
½ cup jasmine rice
¾ cup chicken broth

Bowl Toppings

2 roma tomatoes diced
1 cup shredded lettuce or sub sliced green onion
1 tablespoon Harissa hot sauce + 1 tablespoon warm water more or less to taste (this adds spice!)
8 oz Tzatziki sauce more or less to taste
24 pita crackers or sliced Greek pita bread triangles

Instructions

Cook rice. In a dutch oven or pot with lid, add butter, turmeric, rice and chicken broth. Stir and bring to a boil, then reduce to simmer. Cover and cook for 15 minutes.
Season and cook chicken. Pat chicken dry as needed. Season diced chicken with Shawarma spice mix, salt and pepper.
Add oil to a skillet over medium-high heat. When a drop of water sizzles, add seasoned chicken until cooked through, stirring occasionally to evenly cook, for about 8 minutes of until internal temperature reached 165ºF.
When chicken is cooked, remove from heat and toss in Harissa sauce. Add 1-2 tablespoon of water to thin out sauce if needed. Cover and let rest for a few minutes while you prepare the serving bowls.
Assemble bowls and serve. Add cooked rice, lettuce, and tomatoes to serving bowls.
Add chicken and top with Tzatziki sauce. Serve with 6 pita crackers in each bowl.

Notes

Chicken can be marinated in the seasoning and oil for added flavor - 30 minutes to overnight.
You can use chicken bullion + water instead of broth if that's more convenient.
Dice chicken into small, bite-sized pieces, all consistent in size so they cook evenly.
Pita crackers save time and add crunch. However fresh pitas can be used. Simply slice pita into triangles, brush with butter and lightly toast if desired.
You want to thin out the Harissa sauce a little with water so it's not overly spicy and coats the chicken nicely. Just whisk the sauce with water in a bowl before toss chicken.
For a pop of flavor, serve with a slice of lemon to squeeze on top.

Nutrition