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–+ servings

Cava Style Chicken Shawarma Bowl Recipe Copycat

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Wake up your taste buds with this Cava Style Chicken Shawarma Bowl! This healthy copycat recipe is easy to make at home for dinner tonight.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner/Entree
Cuisine: Middle Eastern-Inspired
Calories: 546
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Shawarma:
  • 1/4 cup plain Greek yogurt
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon tequila
  • 2 tablespoons garlic minced
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken thighs
Garlic White Sauce:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon mayo
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon garlic minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • pinch of ground black pepper
Other Rice Bowl Ingredients:
  • 4 cups cooked rice divided
  • quick pickled red onions
  • 1-2 cups english cucumber sliced and quartered
  • 1/2 cup feta cheese crumbled
  • 1-2 cups cherry tomatoes halved
  • 1-2 avocados sliced
  • garnish: lemon wedges, fresh parsley & mint leaves

Method
 

  1. Whisk together the yogurt, lime juice, tequila, garlic, garlic powder, onion powder, paprika, salt, cumin, cinnamon, cloves, and pepper in a large bowl. Add the chicken thighs and toss until thoroughly coated.
  2. Heat a large non-stick skillet over medium-high heat. Sear the chicken for 1 to 2 minutes per side, then reduce the heat and cook for 2 to 5 minutes per side until the internal temperature reaches 165°F. Use a small amount of the marinade for cooking, but do not add all of it to the pan. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
  3. Combine the Garlic White Sauce ingredients in a small bowl and whisk until smooth. Adjust the seasoning with additional salt, cumin, or garlic as desired.
  4. Distribute the cooked rice among four bowls. Top with the sliced chicken, pickled onions, cucumber, feta, tomatoes, and avocado. Drizzle with the Garlic White Sauce and garnish with lemon wedges, parsley, and mint.

Nutrition

Calories: 546kcalCarbohydrates: 59gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 127mgSodium: 1099mgFiber: 5gSugar: 4g

Notes

  • Dairy-Free: to make dairy-free use a plain dairy-free yogurt (unsweetened/unflavored) instead of the plain greek yogurt and use dairy-free feta instead of regular. 
  • Non-Stick Pan: I typically use a cast iron skillet for cooking and you can definitely use it here, but I have found that when you use yogurt in the marinade, things tend to stick a bit more so a nonstick worked nicely with this recipe.