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Chicken Shawarma Bowl

Makes 4 servings:


For the chicken:

  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 2 tsp coriander
  • 1 tbsp paprika
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tbsp black pepper
  • 1/4 tsp cinnamon
  • juice of 2 lemons
  • 2 tbsp extra virgin olive oil

For the bowl:

  • 1 cup cooked white rice
  • 1 cup cooked cauliflower rice
  • 1 medium white onion
  • 1/2 red onion
  • 1 red bell pepper
  • 2 tomatoes
  • 1 cucumber
  • 2 tbsp olive oil
  • 3/4 cup crumbled feta, or more/less to taste
  • 2 cups tzatziki
  • 2 tbsp fresh dill, finely chopped
  • salt and pepper to taste


Start by marinating the chicken. In a large bowl, combine all the seasonings, lemon juice, and olive oil. Whisk to combine. Add chicken and mix together until completely coated. Cover and refrigerate for at least one hour. Cook the jasmine rice according to package instructions. While the rice is being cooked, heat a large cast iron skillet over medium-high heat and add 1 tbsp of olive oil.  Add white onion and cook until translucent, about 5 minutes. Add the red bell pepper and cauliflower rice and continue cooking, stirring frequently, until the cauliflower is starting to soften, about 7 minutes. Once cooked, transfer to a bowl and let it cool. Heat the same skillet over medium-high heat and add 2 tbsp of olive oil. Once hot, add chicken and cook for 4-5 minutes per side, or until cooked through. Remove from pan and let the chicken rest for 5-10 minutes before cutting it to pieces. In a large bowl, combine white rice and cauliflower rice and start assembling your plate.

Start with a scoop of rice. Then, add your veggies. Top with chicken, a scoop of tzatziki sauce, fresh chopped parsley and feta cheese. Enjoy 🙂