Chicken Shawarma Bowls
with Turmeric Cauliflower Rice
Basically the most perfect bowl that is full of crazy good chicken bites and all the things.
This bowl is heaven in a bowl. All the textures, flavors and warmth to your soul that you NEED right now.
We basically go nuts in our house for bowls like this. Everyone piles on what they love to make it their own – a spice blend for the chicken, even easier cauliflower rice and a staple cucumber and tomato salad. Buy some store bought items to give yourself a break and you will thank me later.
I layered in all the toppings, sides and condiments, I had. I added hot sauce and a pinch of flake salt at the end. It’s truly an amazing bowl that everyone can make their own way and enjoy it. Second helpings all around!
Meal prep this like a BOSS!
There are a few extra steps in this recipe – I get it. Here are some short cuts and tips for making it go smoother and faster.
- Buy store bought hummus + tzatziki sauce.
- Always have greens in your refrigerator – like arugula, romaine lettuce and mixed greens.
- Picked red onions – take 1 minute to put in a jar and can be used in many dishes for 7 days OR leave out completely!
- Buy frozen cauliflower rice – less mess + takes 3 minutes to cook.
- When you buy pita pockets or naan – freeze them and put them on your countertop while you cook everything. I like freezing them so they don’t go bad too quickly.
Lastly, if you are making this for lunch prep for the week -make it all and store it in individual containers so you can make it your own and different each time.
Shawarma short cut.
Guys, I don’t have a revolving pit to roast a gorgeous piece of meat on. Traditional, shawarma is cooked that way and then sliced thinly.
Roasting the marinated chicken pieces in a super hot oven, delivered the same level of flavor. It’s not authentic but gosh, it’s pretty close.
Maybe, one day I’ll have a revolving pit?!?!
Similar recipes you may enjoy!
Chicken Shawarma Bowls with Turmeric Cauliflower Rice
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 red onion, sliced very thinly
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- 4–6 boneless + skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon + 1/2 teaspoon turmeric, divided
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt and black pepper, plus more for seasoning
- 1 tablespoon olive oil, plus more for seasoning
- 1 package frozen cauliflower rice
- 1 small to medium cucumber, sliced thinly and cut into quarters
- 1 cup cherry tomatoes, quartered
- 1 teaspoon red wine vinegar or lemon juice
- 1 teaspoon dried dill
- Hummus + tzatziki, store bought (I made mine- recipes to come)
- arugula or other salad green
- pita pockets or naan, store bought
- 1/4 cup crumbled feta cheese
- hot sauce, optional
Instructions
Pickled Red Onion
- Place the very thinly sliced red onion, apple cider vinegar, sugar and a pinch of salt in a small jar. Make sure the onions are submerged in the vinegar. Cover and place in your refrigerator for at least 1 hour (3 hours is best).
Chicken
- Add the chicken to a baking sheet tray. Combine the spices – smoked paprika, cumin, 1 teaspoon turmeric, coriander, garlic powder, salt and pepper in a small bowl. Drizzle the chicken with 1 tablespoon olive oil. Sprinkle the chicken on both sides with the spice blend. Cover with plastic wrap and place the chicken and baking tray in your refrigerator to marinade for 1 hour.
- Preheat your oven to 425F.
- Roast in the hot oven for 10-12 minutes. Remove from the oven and let cool slightly on the baking sheet tray. Meanwhile, assemble the remaining ingredients.
Cauliflower Rice
- Heat up a medium skillet over medium high heat. When the pan is hot, add in the cauliflower rice and cook for 2-3 minutes while stirring around with a wooden spoon or spatula. Sprinkle in 1/2 teaspoon turmeric and a pinch of each salt and pepper. Remove from the heat and let sit until ready to assemble the bowls.
Cucumber + Tomato Salad
- Combine the sliced cucumber and cherry tomatoes in a bowl. Add in 1 teaspoon olive oil and 1 teaspoon red wine vinegar or lemon juice. Sprinkle in the dill and a pinch of each salt and pepper. Toss to combine.
Assemble
- Slice the chicken thinly.
- I like to heat the pita pockets or naan up slightly in a dry pan over high heat – flip over so both sides are toasty. Add in some greens to one side of a shallow bowl or plate. Arrange the pita pockets or naan and start layering the remaining ingredients.
- Add in a spoonful of the cauliflower rice, cucumber and tomato salad and a scoop of hummus and tzatziki sauce. Top with crumbled feta cheese and hot sauce, if desired.
- Prep Time: 20
- Cook Time: 15
- Category: chicken
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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