Chicken Shawarma Bowl

Juicy, spice-marinated chicken thighs roasted with red onion and peppers, served with rice, fresh veggies, pickles, and a garlicky lemon yogurt sauce.

By andyseastcoastkitchen_

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 cloves garlic, finely grated
• 3 tbsp olive oil
• 1 lemon lemon juice
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp cinnamon
• 0.5 tsp chili flakes
• 2 lb boneless skinless chicken thighs
• 1 large red onion, cut into wedges
• 1 red pepper, sliced
• 0 rice
• 0 fresh veggies
• 0 pickles
• 0 yogurt
• 0 garlic
• 0 lemon juice
• 0 salt

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the grated garlic, olive oil, lemon juice, ground cumin, smoked paprika, ground coriander, turmeric, kosher salt, black pepper, cinnamon, and chili flakes (if using).
3. Add the chicken thighs to the bowl and toss to coat them thoroughly in the marinade.
4. Arrange the marinated chicken thighs on a sheet pan.
5. Add the red onion wedges and red pepper slices to the sheet pan, arranging them around the chicken.
6. Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through and the edges are crispy and slightly charred.
7. While the chicken is roasting, prepare your rice according to package instructions.
8. Prepare fresh veggies and pickles for serving.
9. Make a thick, garlicky lemon yogurt sauce by combining yogurt, garlic, lemon juice, and salt to taste.
10. Assemble the bowls by placing rice at the bottom, then adding the roasted chicken, onions, and peppers. Top with fresh veggies, pickles, and a generous dollop of the yogurt sauce.