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Easy Kosher Chicken Shawarma Bowls With Rice

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika, yogurt. Pesach recipes and menu planner

Meat (Fleishig)

Chicken shawarma bowls bring the flavors of the Israeli street-food favorite home. Chicken thighs marinated in lemon, garlic, cumin, paprika, coriander, turmeric and cinnamon are seared until caramelized and served over basmati rice with cucumber, tomato, red onion, parsley and tahini.

The Spice Blend and Marinade

Warm spices and acid are the keys to shawarma flavor. Marinate the chicken overnight if you can. Cook it in a very hot pan or under the broiler so the edges char. The spice blend keeps for up to 3 months in an airtight jar, so it’s worth making extra.

Kosher Notes

This is a meat (fleishig) recipe. Tahini is pareve and is the classic sauce for shawarma in Israel. If you use a yogurt-style sauce, make sure it’s a certified pareve yogurt alternative, not real yogurt.

Leftovers

Leftover chicken keeps for 3 days and reheats well. Serve with extra lemon, pickles or amba.

Easy Kosher Chicken Shawarma Bowls With Rice
Bring the flavors of Middle Eastern street food to your kitchen with these easy chicken shawarma bowls featuring perfectly spiced chicken over fluffy rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless chicken thighs cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper optional, to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Rice and Bowls
  • 1.5 cups basmati rice
  • 2.5 cups water
  • 1 teaspoon kosher salt
  • 1 large cucumber diced
  • 2 medium tomatoes diced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup tahini or pareve yogurt alternative
  • 2 tablespoons lemon juice for serving

What I use for this recipe

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Method
 

Prepare the Chicken
  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and pepper to create the marinade.
  2. Add the chicken pieces to the marinade and toss until evenly coated. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
  3. Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken in batches if needed, about 6-8 minutes per side until golden brown and cooked through (internal temperature of 165°F).
  4. Remove chicken from heat and let rest for 5 minutes, then slice or chop into smaller pieces if desired.
Make the Rice
  1. Rinse basmati rice in cold water until water runs clear. Drain well.
  2. In a medium saucepan, bring water and salt to a boil. Add the rinsed rice and stir once.
  3. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.
  4. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
Assemble the Bowls
  1. Divide the cooked rice among 4 bowls as the base.
  2. Top each bowl with portions of the cooked chicken.
  3. Add diced cucumber, tomatoes, and sliced red onion around the chicken.
  4. Sprinkle with fresh chopped parsley.
  5. Drizzle with tahini and fresh lemon juice. Serve immediately.

Notes

For best flavor, marinate the chicken overnight. The spice blend can be made ahead and stored in an airtight container for up to 3 months. Leftover chicken keeps in the refrigerator for 3 days and reheats well. You can substitute the tahini with a pareve yogurt alternative or simply serve with extra lemon juice and olive oil.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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