There is something irresistibly satisfying about a Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe that brings together vibrant Mediterranean flavors in every bite. This dish features tender, spiced chicken layered atop fluffy rice and fresh, crunchy vegetables, all crowned with creamy feta and a dollop of hummus for richness. It’s a colorful, nutrient-packed meal that feels both wholesome and indulgent, perfect for a weeknight dinner or meal prep that excites your palate and your eyes.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect balance of flavors, textures, and colors. From the aromatic spices that coat the chicken to the fresh veggies that add vibrance and crunch, these ingredients are simple yet essential.
- 1 pound boneless, skinless chicken thighs: They stay juicy and tender when cooked, making them ideal for shawarma.
- 2 tablespoons olive oil: Adds a rich, fruity base that helps the spices stick to the chicken and enhances flavor.
- 1 tablespoon lemon juice: Provides a bright, zesty tang that lifts the entire dish.
- 2 teaspoons ground cumin: Imparts earthy warmth and depth, classic in shawarma seasoning.
- 2 teaspoons smoked paprika: Brings a subtle smokiness and beautiful color.
- 1 teaspoon ground turmeric: Offers a golden hue and mild, peppery notes.
- 1 teaspoon ground coriander: Adds a citrusy, slightly sweet undertone to the spice mix.
- 1 teaspoon garlic powder: Boosts savory flavor without overpowering.
- ½ teaspoon cinnamon: A surprising warmth that rounds out the spice blend.
- ½ teaspoon salt: Enhances all the other flavors.
- ¼ teaspoon black pepper: Adds just a hint of heat and complexity.
- 2 cups cooked brown rice or couscous: Provides a hearty, nutty foundation for the bowl.
- 1 cup chopped cucumber: Adds a refreshing crunch and cool contrast to the warm spices.
- 1 cup cherry tomatoes (halved): Bursts of sweetness and juiciness bolster freshness.
- ½ small red onion (thinly sliced): Sharpness and slight bite to balance the creaminess.
- ½ cup hummus: Creamy and smooth, it ties the flavors together.
- ¼ cup crumbled feta cheese (optional): Adds a salty, tangy punch that elevates the whole bowl.
- ¼ cup chopped fresh parsley: Brightens the dish with herbaceous freshness.
- Lemon wedges for serving: Perfect for squeezing over at the table to add a fresh zing.
How to Make Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe
Step 1: Marinate the Chicken
Start by combining olive oil, lemon juice, and all the spices in a large bowl. Toss the chicken thighs in this aromatic marinade until every piece is coated. Marinate the chicken in the refrigerator for at least 30 minutes, though a longer soak of 2 hours will deepen the flavors wonderfully. This step is the secret to infusing the meat with those unmistakable shawarma notes that make the bowl so crave-worthy.
Step 2: Cook the Chicken
Heat a skillet or grill over medium-high heat to get that perfect char and caramelization. Cook the chicken thighs for about 5–6 minutes per side, ensuring they are cooked through and beautifully browned. After cooking, let the chicken rest for 5 minutes to retain juiciness before slicing into tender strips—the key texture contrast in the Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe.
Step 3: Prepare the Base and Veggies
While the chicken rests, prepare the base of your bowl by fluffing the cooked brown rice or couscous. Chop your cucumber, halve the cherry tomatoes, and thinly slice the red onion. These fresh vegetables introduce crunch and a burst of brightness that play off the spiced chicken perfectly.
Step 4: Assemble the Bowl
Layer the rice or couscous in the serving bowls, followed by the cucumber, tomatoes, and onions. Add a generous spread of hummus on the side, then top with the sliced chicken. Finish the bowl with crumbled feta cheese and a sprinkle of fresh parsley. Don’t forget to add a lemon wedge on the side, so everyone can add a personal touch of acidity just before digging in.
How to Serve Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe
Garnishes
Garnishing is the perfect way to add color, texture, and an extra layer of flavor. Sprinkle fresh parsley over the assembled bowl for vibrant green freshness. Crumbled feta not only looks beautiful but also introduces creamy, salty bursts that complement the spices. A lemon wedge serves as more than decoration; its juice brightens each bite and balances the rich flavors.
Side Dishes
If you want to create a full Mediterranean feast, pair your Chicken Shawarma Bowl with simple side dishes like warm pita bread, a tangy tabbouleh salad, or roasted eggplant. These sides echo the flavors in the bowl while offering variety and additional textures that make the meal feel complete and celebratory.
Creative Ways to Present
For a fun twist, serve your Chicken Shawarma Bowl in a large flatbread wrap or pita pocket, turning it into an on-the-go meal. Alternatively, layer everything in a glass jar for a visually stunning lunch option. You could also drizzle a garlic yogurt sauce or tzatziki over the top for an extra creamy dimension that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe stores beautifully in the fridge for up to 3 days. Keep the chicken, rice, and veggies in an airtight container to maintain freshness. Consider storing the hummus and feta separately to preserve texture and flavor until you’re ready to enjoy your leftovers.
Freezing
You can freeze the cooked spiced chicken and rice separately for up to 2 months. Freeze in portion-sized containers for easy thawing. Keep fresh veggies off to the side and only add them fresh when you’re ready to eat, as freezing can waterlog them and change their texture.
Reheating
For the best reheating results, warm the chicken and rice gently in a skillet or microwave until heated through. Add fresh veggies, hummus, and feta afterward to keep the textures fresh and vibrant. A squeeze of lemon after reheating helps revive the bright flavors as if the meal was freshly made.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, but it tends to be leaner and may cook faster. Be careful not to overcook it to keep it tender and juicy.
Is this recipe gluten-free?
Yes, provided you use brown rice or cauliflower rice instead of couscous, the recipe is naturally gluten-free and perfect for those with gluten sensitivities.
Can I make this recipe vegan?
You can make a vegan version by swapping chicken for marinated and grilled tofu or chickpeas, and omitting the feta or using a plant-based alternative. Hummus adds great creaminess in this case!
What can I use instead of hummus?
Tzatziki or a garlic yogurt sauce adds wonderful creaminess and tang, offering a slightly different flavor profile that pairs beautifully with the spices in the chicken.
How long should I marinate the chicken?
For best results, marinate the chicken for at least 30 minutes, but if you have time, 2 hours will give you deeper, more robust flavors that really make the dish shine.
Final Thoughts
Giving the Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe a try is like unlocking a world of bold, vibrant flavors all in one bowl. It’s incredibly satisfying, fresh, and nourishing enough to be a regular in your meal rotation. Whether you’re cooking for family, friends, or just yourself, this recipe brings warmth and excitement to the table every single time. Go ahead, make it your own, and enjoy the delicious journey!
Print
Chicken Shawarma Bowl with Rice, Veggies, and Feta Recipe
- Prep Time: 15 minutes (plus 30 minutes to 2 hours marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Description
This Chicken Shawarma Bowl recipe is a flavorful and healthy Middle Eastern-inspired dish featuring marinated and grilled chicken thighs served over brown rice or couscous with fresh vegetables, hummus, and optional feta cheese. Perfect for meal prep, it combines aromatic spices with vibrant toppings for a satisfying and nutritious main course.
Ingredients
Marinade and Chicken
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base and Toppings
- 2 cups cooked brown rice or couscous
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup hummus
- ¼ cup crumbled feta cheese (optional)
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, ground cumin, smoked paprika, ground turmeric, ground coriander, garlic powder, cinnamon, salt, and black pepper. Mix thoroughly to create a well-balanced marinade.
- Marinate the Chicken: Add the boneless chicken thighs to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, ideally up to 2 hours, to allow the flavors to fully infuse the meat.
- Cook the Chicken: Preheat a skillet or grill over medium-high heat. Cook the marinated chicken thighs for 5 to 6 minutes on each side, or until they are cooked through and have a nicely charred exterior. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then, slice the chicken into strips for serving.
- Assemble the Bowl: In serving bowls, start by layering the cooked brown rice or couscous as the base. Top with chopped cucumber, halved cherry tomatoes, thinly sliced red onion, a dollop of hummus, and the sliced chicken strips.
- Add Final Touches: Sprinkle crumbled feta cheese over the bowl, if using, and garnish with chopped fresh parsley. Serve each bowl with lemon wedges on the side to squeeze over just before eating.
Notes
- Brown rice can be substituted with quinoa or cauliflower rice for a different texture or dietary preference.
- For a different flavor profile, swap hummus with tzatziki or garlic sauce as a topping.
- Marinating the chicken longer (up to 24 hours) will enhance the flavor intensity.
- Use fresh spices for the best aroma and taste.
- This recipe can easily be doubled to serve larger groups or for meal prepping.
