CHICKEN SHAWARMA BOWL

⏲ Prep time ⏲ Cooking time Difficulty level Portions

25 min Marinating time: 1 - 12 hours ★★★☆☆ 6

Cook time: 20 - 25 min

Ingredients

Chicken & Marinade

•             Chicken thighs, boneless/skinless — 900 g

•             Greek yogurt — 120 g

•             Olive oil — 40 g

•             Lemon juice — 35 g

•             Garlic, minced — 12 g

•             Ground cumin — 4 g

•             Ground coriander — 4 g

•             Smoked paprika — 4 g

•             Turmeric — 2 g

•             Ground cinnamon — 1 g

•             Salt — 10 g

•             Black pepper — 2 g

Rice Base

•             Basmati rice — 360 g

•             Water or stock — 600 g

•             Salt — 4 g

•             Olive oil or butter — 10 g

Salad & Bowl Components

•             Cucumber, diced — 200 g

•             Tomato, diced — 250 g

•             Red onion, thinly sliced — 80 g

•             Lettuce or shredded cabbage — 150 g

•             Fresh parsley, chopped — 10 g

Garlic Sauce (Touma-style)

•             Greek yogurt — 250 g

•             Mayonnaise — 80 g

•             Garlic, minced — 6 g

•             Lemon juice — 12 g

•             Salt — 2 g

Optional extras: pickled turnips, hummus, crispy chickpeas, pomegranate seeds.

Cooking instructions

1. Marinate the chicken

• Mix yogurt, oil, lemon, garlic, and all spices.

• Coat chicken thoroughly and refrigerate at least 1 hour.

2. Cook the rice

• Rinse rice until water runs clear.

• Cook with water/stock, salt, and oil until fluffy.

• Rest covered for 10 minutes.

3. Make the garlic sauce

• Combine yogurt, mayo, garlic, lemon, and salt. Chill.

4. Cook the chicken

• Heat a cast‑iron pan, grill pan, or oven grill to high heat.

• Cook chicken 5–6 minutes per side until charred and cooked through.

• Rest 5 minutes, then slice thinly.

5. Assemble the bowls

• Layer rice → salad → chicken → garlic sauce → parsley → optional extras.

Chef ’s Notes

The yogurt marinade is the backbone of the dish: its acidity tenderises the chicken while helping the spices cling and caramelise. Thighs are ideal because they stay juicy even under high heat. Letting the chicken rest before slicing keeps the juices inside and prevents the bowl from becoming watery. For the rice, using stock instead of water adds depth and makes the bowl feel more complete. The garlic sauce should be bold but balanced—adding a little mayo gives it body and prevents it from tasting too sharp. Freshness is essential in a shawarma bowl, so keep the salad components crisp and cold to contrast the warm, spiced chicken