Description
Chicken Shawarma Orzo Bowl
Bold • Spiced • Fast
Ready in ~35 minutes | Serves 4
Ingredients
Shawarma Chicken
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2 boneless, skinless chicken breasts (or thighs), sliced into strips
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon turmeric
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½ teaspoon garlic powder
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¼ teaspoon ground cinnamon
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Salt and black pepper, to taste
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Juice of ½ lemon
Orzo Bowl
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1 cup dry orzo pasta
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½ cup cucumber, chopped
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½ cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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Optional toppings: hummus, tzatziki, crumbled feta, fresh parsley or dill, lemon wedges
Instructions
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Marinate the Chicken
In a bowl, toss chicken with olive oil, cumin, smoked paprika, turmeric, garlic powder, cinnamon, salt, pepper, and lemon juice until well coated.
Optional: Marinate 15 minutes (or up to 24 hours refrigerated) for deeper flavor. -
Cook the Chicken
Heat a large skillet over medium-high heat.
Add chicken in a single layer and cook 5–6 minutes, undisturbed, until browned.
Flip and cook another 4–5 minutes until fully cooked. Remove from heat. -
Cook the Orzo
Bring a pot of salted water to a boil.
Cook orzo according to package directions (about 7–9 minutes) until al dente.
Drain and toss lightly with olive oil to prevent sticking. -
Assemble the Bowls
Divide orzo among bowls.
Top with chicken, cucumber, tomatoes, and red onion.
Finish with hummus or tzatziki, feta if using, fresh herbs, and a squeeze of lemon.
Notes
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Protein swap: Lamb, beef, or shrimp
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Vegetarian: Roasted chickpeas or cauliflower with the same spices
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Gluten-free: Serve over quinoa, rice, or cauliflower rice
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Spicy: Add cayenne or chili flakes to the marinade