Description

These Halal Grilled Chicken Shawarma Bowls bring the famous NYC street cart flavors right to your kitchen. Juicy, yogurt-marinated chicken thighs are grilled to smoky perfection and served over vibrant turmeric rice with fresh veggies and a tangy, creamy white sauce.

Ingredients

Scale

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs

1/2 cup plain yogurt

1/4 cup fresh lemon juice

4 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

For the Turmeric Rice:

1.5 cups basmati rice, rinsed

2.5 cups chicken broth

1/2 teaspoon ground turmeric

1/4 teaspoon ground cumin

1 tablespoon butter

For the White Sauce:

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

1 tablespoon white vinegar

1 teaspoon sugar

1/2 teaspoon garlic powder

Salt and black pepper to taste

For Assembly:

Shredded romaine lettuce

Diced tomatoes

Sliced cucumber

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Instructions

1. In a large bowl, whisk together yogurt, lemon juice, minced garlic, cumin, turmeric, coriander, paprika, cinnamon, salt, and pepper. Add chicken thighs and toss to coat. Marinate in the fridge for at least 1 hour (up to overnight).

2. Make the White Sauce: Whisk together mayonnaise, yogurt, vinegar, sugar, garlic powder, salt, and pepper. Refrigerate until ready to serve.

3. Make the Rice: In a pot, melt butter over medium heat. Add turmeric and cumin; cook for 30 seconds. Add rinsed rice and toast for 1 minute. Pour in chicken broth, bring to a boil, then cover and simmer on low for 15 minutes. Fluff with a fork.

4. Preheat grill to medium-high heat and oil the grates.

5. Remove chicken from marinade and grill for 5-6 minutes per side, until cooked through (165°F) and charred in spots.

6. Let chicken rest for 5 minutes, then chop into bite-sized pieces.

7. Assemble bowls: Layer turmeric rice, shredded lettuce, tomatoes, and cucumbers. Top with chopped chicken and drizzle generously with white sauce.

Notes

Don’t skip the resting time for the chicken; it keeps the juices inside.

For extra flavor, toast the spices in the butter before adding the rice.

The white sauce gets better as it sits, so make it ahead if you can!

leftovers store perfectly for meal prep lunches.

Prep Time: 20
Cook Time: 20
Category: Dinner
Method: Grill
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 4g
Sodium: 980mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 38g
Cholesterol: 145mg