chicken shawarma bowls

with whipped feta
5 from 3 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

FOR THE TURMERIC VINAIGRETTE

  • ¼ cup vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • ¼ cup plain Greek yogurt
  • ¼ cup apple cider vinegar
  • 1 lemon, zest and juice
  • kosher salt and cracked black pepper

FOR THE BOWLS

  • 1 rotisserie chicken, shredded
  • 1 pint grape tomatoes, halved
  • 4 Persian cucumbers, diced
  • ½ red onion, finely sliced
  • 2 cups cooked couscous, rice, quinoa, farro or barley
  • 4 cups shredded romaine lettuce (from 1 head)
  • 1 cup homemade whipped feta (recipe follows) or store-bought Tzatziki
  • sliced pita or pita chips, for serving

FOR THE WHIPPED FETA

  • ½ cup feta cheese (about 4 oz.)
  • ½ cup plain greek yogurt (about 4 oz.)

Instructions

  • Combine in a large mixing bowl, ¼ cup oil, 2 minced garlic cloves, 1 teaspoon ground turmeric, ¼ cup yogurt, ¼ cup apple cider vinegar, zest and juice from 1 lemon and pinch salt and pepper; whisk until fully combined. Toss vinaigrette with shredded chicken or use as a marinade for 2 lbs. raw chicken to sear or grill.
  • To the same bowl, add 1 pint halved grape tomatoes, 4 diced Persian cucumbers, and ½ sliced red onion and toss to combine. Season with salt and pepper, if needed.
  • Divide 2 cups cooked couscous and 4 cups shredded romaine amongst 4 bowls and top with a generous amount of the chicken mixture. Top it with a dollop of whipped feta.
  • For whipped feta, in a small food processor or blender, whip to combine ½ cup feta and ½ cup yogurt. Season to taste with salt and pepper, if desired.

SERVING SUGGESTIONS

  • Serve shawarma bowls with toasted pita on the side and a dollop of whipped feta on top to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap rotisserie chicken for 2 lbs. chicken thighs and use the vinaigrette as a marinade. Marinate for 1-12 hours before grilling or searing chicken.
  • Vegetarian: Swap chicken for my roasted chickpeas.
  • Gluten-Free: Serve with rice, quinoa or gluten-free pita chips/bread.

MAKE AHEAD

  • Make vinaigrette in advance and store in airtight container or tightly sealed mason jar.
    Make whipped feta in advance and store in airtight container.

Nutrition

Calories: 634kcal | Carbohydrates: 37g | Protein: 55g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 774mg | Potassium: 946mg | Fiber: 7g | Sugar: 9g | Vitamin A: 14762IU | Vitamin C: 40mg | Calcium: 228mg | Iron: 3mg