Sheet Pan Chicken Shawarma Bowls
  1. Whisk yogurt, tomato paste, lemon juice, minced garlic, and chicken seasonings. Toss chicken thighs in the marinade, spread onto a lined sheet pan, and bake at 400°F (200°C) for 25–30 minutes until cooked through. Slice into bite-sized pieces.

  2. In a bowl, combine the chickpeas, cucumber, feta, parsley, and green onions. Toss generously with the salad seasonings (onion powder, garlic powder, paprika, salt, and pepper) and mix well.

  3. Fold the melted butter and fresh chopped dill directly into your warm, cooked jasmine rice until fluffy and fragrant.

  4. Build your bowls with a base of the buttery dill rice and a scoop of the cucumber chickpea salad. Pile the juicy chicken shawarma on top and serve hot with warmed garlic naan bread!

Course🍽️Main Course

Diets🥜Nut-free...

Category🥣Bowl

CuisineMiddle Eastern

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Loading...