Middle Eastern · main

Chicken Shawarma Meal Prep Bowls

Chicken Shawarma Meal Prep Bowls reads sourness 5.9, richness 5.2 and citrus 5.2 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.9 / 10
• Sweet & Fruity — 2.3 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Sourness 5.9 · Richness 5.2 · Citrus 5.2 · Salinity 4.3 · Nutty 3.8 · Allium 3.8 · Umami 3.7 · Funk & Ferment 2.6 · Earthy 2.2 · Warm Spice 2.2 · Sweetness 1.9 · Bitterness 1.3 · Fruity 1.3 · Herbaceous 1.3 · Heat 0.8 · Floral 0.6

What's in it (17)

• boneless chicken — 680 g
• plain yogurt — 118 g
• olive oil — 54 g
• garlic — 15 g
• lemon juice — 44 g
• cumin — 10 g
• sweet paprika — 10 g
• salt — 10 g
• black pepper — 3 g
• long grain basmati rice — 177 g
• low-salt chicken broth — 355 g
• red onion — 55 g
• apple cider vinegar — 30 g
• english cucumber — 200 g
• roma tomatoes — 240 g
• tahini — 27 g
• chicken stock water — 480 g

Time & effort: about 1 hr 34 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 94 kcal, 10.3 g protein, 2 g fat, 8.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Toss the sliced red onion with the vinegar and a pinch of salt in a small bowl; scrunch with your hands and set aside to quick-pickle at room temperature while you cook, at least 20 minutes.
2. Whisk 1/4 cup of the yogurt, 2 tablespoons of the olive oil, 3 cloves of the garlic, 1 1/2 tablespoons of the lemon juice, the cumin, paprika, 1 teaspoon of the salt, and the pepper in a medium bowl. Add the chicken and toss until every piece is coated; marinate at room temperature at least 30 minutes, or refrigerate up to 8 hours.
3. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring often, until fragrant and translucent at the edges, about 2 minutes. Pour in the broth and 1/2 teaspoon of the salt, bring to a boil, then cover, reduce the heat to low, and simmer undisturbed until the liquid is absorbed, 15 minutes. Remove from the heat and let stand, covered, 10 minutes, then fluff with a fork.
4. Whisk the remaining 1/4 cup yogurt, the tahini, the remaining 2 cloves garlic, 1 tablespoon of the lemon juice, 2-3 tablespoons water, and 1/4 teaspoon of the salt in a small bowl until smooth and pourable; set aside.
5. Heat the remaining 1 tablespoon olive oil in a large skillet or cast-iron pan over high heat. Add the marinated chicken in a single layer, working in two batches if the pan is crowded, and sear undisturbed until deeply charred on the first side, 4-5 minutes. Flip and cook until the second side is charred and an instant-read thermometer inserted into a piece reads 165°F, 3-4 minutes more.
6. Toss the cucumber and tomatoes with the remaining 1/2 tablespoon lemon juice and a pinch of salt in a bowl.
7. Divide the rice among bowls and top with the seared chicken, cucumber-tomato salad, and the drained pickled onion. Drizzle generously with the garlic-tahini sauce and serve, or cool completely and pack into containers to refrigerate for meal prep.

Dishes with a similar flavor shape

• Shawarma — Lebanese
• Shish Taouk — Lebanese
• Sumac Lemon Chicken Pasta with Pine Nuts — Mediterranean
• Crispy Falafel-Spiced Chicken Tenders — Middle Eastern
• Harissa Chicken Meatballs with Garlicky Yogurt Sauce — Middle Eastern

Keep reading: what sourness, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.