Chicken Shwarma Bowls

4 Servings


15 Minutes

active time

30 Minutes

total time



2 lb. boneless, skinless chicken thighs

1 tbsp. extra-virgin olive oil

1 tbsp. smoked paprika

2 tsp. ground coriander

1 1/2 tsp. kosher salt

1 tsp. ground cumin

1/2 tsp. ground turmeric

1/4 tsp. cayenne pepper

1/4 tsp. ground cinnamon

Freshly ground black pepper


1 c white rice

Kosher salt

1 tbsp. plus 2 tsp. extra-virgin olive oil

2 small cucumbers, sliced into half-moons

2 bell peppers, seeds and ribs removed, chopped

1/4 red onion, thinly sliced

1 c. cherry tomatoes, halved

1/2 c. crumbled feta

Pinch of crushed red pepper flakes

Juice of 2 lemons, divided

1 c. plain Greek yogurt

1 tbsp. chopped fresh dill

2 tsp minced garlic

Store-bought or homemade hummus and pits, cut into triangles, warmed, for serving



•In a large bowl, combine oil, paprika, coriander, salt, cumin, turmeric, cayenne, and cinnamon; season with a few grinds of black pepper.

•Add chicken and toss to coat.

•Let marinate at room temperature 30 minutes, or cover and refrigerate up to 3 hours.


Prep Vegetables:

•In a large bowl, combine cucumbers, bell peppers, onion, tomatoes, and feta.

•Add red pepper, juice from 1 lemon, and remaining 2 teaspoons oil

•Season with salt

•Toss to combine

Make Sauce

•In a small bowl, stir yogurt, dill, and juice from remaining 1 lemon.

Start rice

Cook Chicken:

•Heat 1 tablespoon oil over medium high heat.

•Cook chicken, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 7 minutes per side.

•Transfer chicken to a cutting board and let rest 10 minutes, then slice into thin strips.

Divide rice among bowls. Top with chicken, veggies, a dollop of yogurt sauce, and a dollop of hummus. Serve with pita alongside.

4 Servings


15 Minutes

active time

30 Minutes

total time
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