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Chicken shawarma bowls with turmeric rice and fresh vegetables
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Chicken Shawarma Bowls with Turmeric Rice and Sumac Salad

The Cooking Mawma's chicken shawarma bowls featuring spiced yogurt-marinated chicken on skewers, fragrant turmeric rice, and a fresh sumac salad.
Prep Time40 minutes
Cook Time1 hour 20 minutes
Total Time2 hours
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: 45 Minute Dinner, Chicken, Date Night, Dinner, Healthy, The Cooking Mawma
Servings: 6 servings

Ingredients

For the Chicken

  • 2 whole onions cut in half
  • 2 lbs chicken breast or thighs pounded thin
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 6 garlic cloves crushed
  • 1 tbsp salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp coriander powder
  • 1 tsp paprika
  • 1 tsp sumac
  • 1 tsp oregano
  • 1 tsp turmeric
  • 1 tsp all spice
  • 1 tsp cumin
  • 1 tsp pepper
  • Juice of 1 lemon

For the Rice

  • 2 tbsp butter
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1.5 cups basmati rice rinsed until water is clear
  • 2.5 cups chicken broth
  • 1.5 tbsp chicken bouillon powder
  • Salt and pepper to taste

For the Sumac Salad

  • 1 red onion very thinly sliced
  • 1/2 cucumber sliced
  • 1/2 cup parsley
  • Juice of 1 lemon
  • Drizzle of olive oil
  • 1-2 tbsp sumac
  • Salt and pepper

Optional Toppings

  • Tzatziki sauce
  • Hummus
  • Pita

Instructions

  • Combine all ingredients under the chicken section and allow to marinate for at least 30 minutes, but the longer the better. Once ready, build your spit by cutting two onions in half and laying the flat side down on a foil-lined baking sheet. Stick two skewers in each onion. Add chicken, piece by piece, to skewers. Once half way up the skewer, top with the other half of the onion.
  • When ready to cook, preheat oven to 350 degrees F. Place in preheated oven and cook for 1 hour 20 minutes, or until chicken is cooked through and golden.
  • While chicken is cooking, prepare sumac salad by combining all ingredients under the sumac salad section. Set aside.
  • 30 minutes prior to chicken being done, prepare rice. Add butter in a sauce pan on medium heat and melt. Add turmeric and cumin, mix and cook for 1 minute until fragrant. Add rice and toast for about 4 minutes. Add chicken broth and chicken bouillon powder. Bring to a boil. Once boiling, reduce heat to low, cover, and cook for 15 minutes. After 15 minutes, remove from heat, still covered, and do not touch for 15 more minutes. Then, remove lid and fluff.
  • Cut chicken once done off the skewers and create your bowl with desired toppings. Enjoy!

Nutrition

Calories: 521kcal | Carbohydrates: 49g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 2435mg | Potassium: 884mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 3mg