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Chicken Bowl with Shawarma Spices and Tzatziki
Youssef Hb

Chicken Bowl with Shawarma Spices and Tzatziki

A citrus-marinated chicken bowl with bold shawarma spices and cooling tzatziki. Quick and customizable for any occasion, serving 4 with roasted chicken, floral jasmine rice, and creamy garnishes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: DINNER
Cuisine: Middle Eastern/Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Boneless chicken thighs (6–8) – Use ground chicken for single-serving bowls (Boneless preferred for juiciness)
  • Olive oil (1/2 cup) – Substitute avocado oil for firmer texture
  • Garlic (6 cloves) – Use 4 cloves if garlic-sensitive
  • Kosher salt (1 tsp) – Reduce to 3/4 tsp for sodium control
  • Ground cumin (2 tsp)
  • Paprika (2 tsp) – Smoked variety adds deeper flavor
  • Lemon juice (1 tbsp)
  • Ground black pepper (1 tsp)
  • Turmeric (1 tsp)
  • Ground cinnamon (1/2 tsp)
  • Cayenne pepper (1/2 tsp) – optional, adjust to taste
  • Jasmine rice (1 1/2 cups) – Per package instructions
  • Red onion (1 medium), halved and sliced
  • Plain yogurt (1 cup) – For tzatziki
  • Cucumber (1 medium), grated
  • Dill (1 tbsp), fresh or dried
  • Hummus (1 cup) – Optional, or more as desired

Method
 

  1. Marinate Chicken: In a bowl, mix olive oil, garlic, 1 tsp salt, cumin, paprika, lemon juice, pepper, turmeric, cinnamon, and cayenne (if using). Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour (up to 8 hours).
  2. Start Rice: In a saucepan, cook jasmine rice according to package instructions (1 1/2 cups rice to 2 1/2 cups water, simmer 15–18 minutes).
  3. Make Tzatziki: In a separate bowl, whisk yogurt, grated cucumber (drained), 1 tbsp dill, 1 tbsp lemon juice, and additional salt to taste until smooth.
  4. Roast Chicken: Preheat oven to 425°F. Grease a baking sheet. Arrange marinated chicken thighs and red onion slices on the sheet. Roast for 30–40 minutes, until chicken reaches 165°F. Let rest 5–10 minutes.
  5. Assemble Bowl: Divide cooked rice into bowls. Top with sliced roasted chicken and red onion, drizzle tzatziki, add hummus (if using), and garnish with dill, sliced cucumber, or pomegranate seeds.

Notes

For smaller portions, use 2 thighs and adjust marination time. Substitute hummus with tahini or a yogurt-based sauce if desired. Use 1/2 tsp salt in tzatziki for lower sodium.