Quick Weeknight Shawarma Rice Bowl
70% authentic · Fusion
A simplified version of the classic shawarma rice bowl, using pre-marinated chicken or a quicker marinade, and readily available vegetables for a fast and satisfying meal.
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Ingredients
- Pre-marinated chicken strips or thinly sliced chicken breast1 lb
- Shawarma spice blend1 tbsp
- Olive oil1 tbsp
- Cooked rice (e.g., basmati or jasmine)4 cups
- Cherry tomatoes1 cup, halved
- Cucumber1 cup, sliced
- Red onion1/4 cup, thinly sliced
- Plain yogurt1/2 cup
- Garlic powder1/2 tsp
- Lemon juice1 tbsp
- Fresh cilantro2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
If using unmarinated chicken, toss thinly sliced chicken breast with shawarma spice blend, olive oil, salt, and pepper. Pan-fry over medium-high heat until cooked through and slightly browned, about 5-7 minutes.
- 2
Warm the cooked rice if necessary.
- 3
Prepare the garlic yogurt sauce: mix plain yogurt, garlic powder, lemon juice, salt, and pepper.
- 4
Assemble the bowls: divide rice among bowls. Top with cooked chicken, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- 5
Drizzle with garlic yogurt sauce and sprinkle with chopped cilantro.
