Marinating chicken in yogurt is one of the easiest things you can do to keep it juicy and give it a tangy flavor. I have so many chicken recipes now that call for yogurt as a marinade. When I looked up what a typical Chicken Shawarma marinade was, almost all of them had lemon juice, olive oil, cumin and coriander. But I loved adding cinnamon and cloves for a little something extra that will leave your dinner guests asking “what is that?” Chicken Shawarma Bowls are so delicious, you’ll be making them once a week.
Let’s get started on this recipe! First, we butterfly the chicken. I always think chicken breasts are just too thick to cook through without drying, so slice into them horizontally like a book and then cut it completely through into two pieces. Then mix together all your spices, yogurt, and olive oil and add the chicken. You can do this in a bowl and cover and place in the refrigerator. Let it marinate at least for an hour or up to 24 hours.
Before you start grilling, assemble your bowls. I used pita that I heated up on my grill pan and cut into triangles. Then Cherry Tomatoes, Garbanzo Beans, Cucumbers, Hummus, and Lettuce. Whisk together a vinaigrette of olive oil, red wine vinegar, mustard, oregano and salt and pepper. Then pour this over your bowl.
To grill the chicken, place a grill pan, cast iron skillet, or other large skillet over medium high heat. Add a little olive oil and place the chicken at least one inch apart on the skillet. You can do this in batches, so do not overcrowd them or they won’t brown!
Then cook for seven minutes on each side, being sure not to disturb them while they cook. Let the chicken rest a couple minutes before slicing into bite size slices and placing on top of your bowls. That’s it! See the full recipe for Chicken Shawarma Bowls below.
- 1 lb chicken breasts
- a pinch of cayenne pepper
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp kosher salt
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp oregano
- juice of 1 lemon
- ¼ cup olive oil
- black pepper
- 1 cup plain greek yogurt
- 2 cups cherry tomatoes, halved
- 1 head of green leaf lettuce, chopped into bite size pieces
- 1 cucumber, sliced
- 15 oz can garbanzo beans, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- a pinch of salt and pepper
- a pinch of dried oregano
- 2 pita rounds
- Butterfly your chicken breasts by slicing into them horizontally and cutting them in half. In a large mixing bowl, mix together all the marinade ingredients with a whisk. Add your chicken breasts and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
- When you're ready to cook them, heat a skillet or grill pan over medium high heat. Add a drizzle of olive oil to coat the surface. Add your chicken, careful not to overcrowd so they brown, leaving at least one inch between each piece. Cook for 7 minutes on each side and remove to a clean plate to let it rest. Do not disturb or move the chicken while it cooks until the full 7 minutes have passed. This will prevent the chicken from sticking to the skillet.
- Prepare 4 salad bowls, dividing the lettuce evenly between them. Mix together the olive oil, vinegar, oregano, mustard, and salt and pepper in a small bowl. Pour over each salad. To each salad, add a quarter of the cherry tomatoes, a quarter of the sliced cucumber, and a quarter of the garbanzo beans.
- Toast the pita in a toaster lightly or in a large skillet over medium heat on each side until just warmed and slightly browned. Cut into triangles and divide between bowls.
- Slice the chicken into slices and top each bowl with a quarter of the sliced chicken. Serve immediately.