Chicken Shawarma Bowls with Garlic Yogurt Sauce
Warmly spiced, juicy chicken over rice with crunchy veggies and a cool garlic yogurt sauce. Kids love building their own bowls.
Diet swaps
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Boneless skinless chicken thighs
- 2 tbsp Extra-virgin olive oil
- 1/4 cup Plain nonfat Greek yogurt (marinade)
- 1 Lemon
- 4 cloves Garlic (divided)
- 2 tsp Shawarma spice (or cumin, paprika, cinnamon, allspice)
- 2 cups cooked Brown basmati rice
- 3/4 cup Plain nonfat Greek yogurt (sauce)
- 1 Cucumber, diced
- 2 Tomatoes, diced
- 1/4 Red onion, thinly sliced
- 2 cups Shredded lettuce
Directions
- Mix oil, 1/4 cup yogurt, half the lemon juice, 2 garlic cloves and the spices; coat chicken and marinate 30 minutes (or overnight).
- Roast at 425°F for 20–22 minutes or grill until cooked through (165°F); slice.
- Sauce: stir 3/4 cup yogurt with 2 grated garlic cloves, the remaining lemon juice and salt.
- Build bowls: rice, lettuce, cucumber, tomato, onion, chicken and a spoonful of sauce.
Calorie breakdown
Per serving: chicken 204 · olive oil 60 · rice 110 · yogurt 34 · veggies 27
Helpful for this recipe
Shawarma spice blendShop on Amazon →Glass meal prep bowlsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →