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Ground Chicken Shawarma Bowls Recipe

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4.1 from 6 reviews

This Ground Chicken Shawarma Bowls recipe features tender, spiced ground chicken breast paired with perfectly roasted baby potatoes, zucchini, and red bell peppers. Served with a tangy herbed Greek yogurt sauce and optional steamed rice and cucumbers, this dish offers a flavorful, wholesome meal perfect for weeknight dinners or meal prep.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Chicken Shawarma

  • 1 Tablespoon Olive Oil
  • 2 pounds Ground Chicken Breast
  • 2 Tablespoons Paprika
  • 2 Tablespoons Ground Cumin
  • 2 Tablespoons Ground Coriander
  • 2 Tablespoons Harissa Paste
  • 1 teaspoon Kosher Salt
  • 4 Frozen Crushed Garlic Cubes (or 4 cloves fresh)
  • ½ cup Water

Roasted Vegetables

  • 24 oz Yellow Baby Potatoes (quartered)
  • 3 Red Bell Peppers (medium diced)
  • 2 medium Zucchini (16 oz total, medium diced)
  • 1 Tablespoon Olive Oil
  • 2-3 pinches Salt and Pepper

Yogurt Sauce and Garnish

  • 2 cups Nonfat Greek Yogurt
  • 1 small Lemon (zest and juice)
  • 1-2 handfuls Fresh Parsley or Herbs (chopped)
  • 1-2 teaspoons Chili Flakes

Optional

  • 2-3 Mini Seedless Cucumbers (diced)
  • 3 cups Steamed Jasmine or Basmati Rice

Instructions

  1. Roast the Veggies: Toss the baby potatoes, red bell peppers, and zucchini in 1 tablespoon of olive oil and season with salt and pepper. Air fry at 400ºF for 30-40 minutes, shaking the basket every 6-8 minutes for even cooking. Alternatively, bake on a parchment-lined sheet pan at 450ºF for 25-35 minutes until the potatoes are fork-tender and the veggies have a nice golden-brown color. If baking, consider adding a bit more olive oil for crispiness.
  2. Prepare the Chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the ground chicken breast and cook undisturbed on one side for 3-4 minutes until golden brown. Break the chicken apart and continue cooking until fully cooked through. Stir in paprika, ground cumin, ground coriander, harissa paste, kosher salt, crushed garlic cubes, and ½ cup water. Bring the mixture to a simmer, then reduce heat to low and keep warm while veggies finish roasting. Add more water if necessary to maintain a sauce consistency.
  3. Make the Yogurt Sauce: In a bowl, combine the nonfat Greek yogurt with lemon zest, lemon juice, chopped fresh parsley or herbs, and chili flakes. Stir well to blend all flavors.
  4. Assemble the Bowls: Divide the roasted vegetables and spiced ground chicken evenly among six bowls. Add a generous dollop (about 1/3 cup or 80g) of the herbed yogurt sauce to each bowl. Optionally, include diced mini seedless cucumbers and steamed jasmine or basmati rice (½ cup or 70g per bowl) to complete the meal.

Notes

  • You can roast the vegetables in the oven or air fryer depending on your preference and available equipment.
  • Adjust the level of chili flakes in the yogurt sauce to your heat tolerance.
  • The recipe can be made ahead of time and stored in the refrigerator for up to 3 days; reheat gently before serving.
  • For a lower-carb meal, omit the rice and cucumbers or substitute with cauliflower rice.
  • Using fresh garlic instead of frozen crushed garlic cubes will also work well.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/ground-chicken-shawarma-bowls-recipe/