pinch ground cinnamon

crushed red pepper flakes, to taste

1 red onion, roughly chopped

For the Bowls:

1/2 cup hummus or whole chickpeas
1 English cucumber, chopped
1 cup cherry tomatoes, halved
1 1/2 cups dry jasmine rice
fresh chopped parsley, chopped, for garnish
feta cheese crumbles, for topping, optional

Tzatziki Sauce:

1 cup plain Greek yogurt
2 cloves garlic, minced
1 small piece English cucumber, peeled and diced
1/2 teaspoon dried dill weed
3 teaspoons fresh lemon juice
salt and pepper, to taste

Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.57:{"type":"p","text":"$58"} 59:{"type":"p","text":"Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl."} 5a:{"type":"p","text":"Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan."} 5b:{"type":"p","text":"Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing."} 5c:{"type":"p","text":"Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired."} 5d:{"type":"img","width":"1200","height":"1800","href":"https://img.theepochtimes.com/assets/uploads/2026/03/18/id6000366-Chicken-Shawarma-Bowls24-1-copy.jpg","src":"https://img.theepochtimes.com/assets/uploads/2026/03/18/id6000366-Chicken-Shawarma-Bowls24-1-copy.jpg","text":"(Lauren Allen)","align":"alignnone"} 5e:{"type":"p","text":"\r\n

Notes

\r\nServing size: 1/2 cup rice, 1 chicken thigh.

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