Chicken shawarma bowls, garlic yogurt
Chicken shawarma bowls feature warmly spiced chicken thighs with charred edges, served on rice with a crunchy cucumber salad and a garlicky yogurt sauce. The spices do the heavy lifting. Dinner takes 35 minutes. It also packs well for lunch the next day, which makes it great for busy weeks ahead.
- 35 minTotal time
- 2Servings
- 700kcal / serving
- 46 gProtein
The science: why this works
Spices and lemon in the marinade
Cumin, paprika and cinnamon dissolve in oil, which carries their flavor deep into the meat. The lemon juice adds acid, which brightens the taste. Keep the marinade short, since too much acid can make chicken mushy.
Learn: How marinades work →Charring for flavor
The sugars in paprika and the proteins on the surface brown quickly in a hot pan. Those dark edges taste smoky and savory, just like meat carved from a shawarma spit. Brown food tastes better because new flavor molecules form on the surface.
Learn: Maillard vs. caramelization →Cool garlic yogurt
Yogurt is creamy and tangy, so it balances the warm spices. Raw garlic is sharp, and salt helps mellow it as it sits. Fat in the yogurt also carries the flavor around your mouth. Many flavor compounds dissolve in fat, so fat spreads them across your tongue.
Learn: Fat carries flavor →Chicken shawarma bowls, garlic yogurt
35 minutes · 2 servings · Middle Eastern · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Cook the chicken until it reaches 165°F (74°C) and the juices run clear.
- Pat the marinated chicken lightly so it browns instead of steaming.
- Rest the chicken for 3 minutes before slicing so it stays juicy.
Swaps
- Swap chicken thighs for breasts, and cook only until 165°F (74°C) so they stay moist.
- Swap rice for couscous or warm pita bread.
- Swap yogurt for dairy-free coconut yogurt and add extra lemon.
Storing and reheating
Store the chicken, rice, salad and yogurt in separate containers in the fridge for up to 3 days. Reheat chicken and rice until steaming hot, 165°F (74°C). Cool rice quickly, within 2 hours, and keep the salad cold.
Chicken shawarma bowls, garlic yogurt: questions
What is in shawarma spice?
Shawarma spice is a warm blend, and this version uses cumin, paprika, cinnamon and garlic. Many mixes also include coriander, turmeric and allspice. You can adjust the amounts to your taste.
Can I make chicken shawarma ahead of time?
Yes, you can marinate the chicken for up to 24 hours in the fridge for deeper flavor. Cook it just before serving, or cook it and reheat. Keep it covered and cold until then.
Should I use chicken thighs or breasts?
Thighs are the best choice because they have more fat and stay juicy with high heat. Breasts work but dry out faster. Cook either one to 165°F (74°C).
