Chicken Shawarma Bowl

$- 1 pound boneless, skinless chicken thighs - 2 cups cooked quinoa or rice - Vegetables: cherry tomatoes, cucumber, red onion, parsley - Olive oil, ground cumin, paprika, turmeric, coriander, cayenne pepper - Minced garlic, lemon zest, lemon juice, salt, and pepper - Tahini sauce, pickled vegetables When making a Chicken Shawarma Bowl, the right ingredients make all the difference. First, let’s talk about the main ingredients. You need one pound of boneless, skinless chicken thighs. This cut is juicy and tender, perfect for marinating. Pair it with two cups of cooked quinoa or rice. This base adds fiber and keeps you full. Next, fresh veggies bring color and crunch. I love using cherry tomatoes, cucumbers, red onions, and parsley. They not only add flavor but also make your bowl look beautiful. Now, let’s move on to the marinade components. This is where the magic happens! You’ll need olive oil, ground cumin, paprika, turmeric, coriander, and cayenne pepper. These spices create a warm, aromatic flavor. Minced garlic adds a punch, while lemon zest and juice brighten the dish. Don’t forget to add salt and pepper for balance. For optional toppings, tahini sauce is a must. It adds creaminess and richness. If you want to kick it up a notch, you can include pickled vegetables. They add tang and a fun texture. Gather these ingredients, and you’re ready to create a delightful Chicken Shawarma Bowl that’s full of flavor and nutrition. For the full recipe, check out the complete instructions. To start, you need to make the marinade. First, grab a bowl. Then, combine 2 tablespoons of olive oil with the spices. Use 2 teaspoons of ground cumin, 2 teaspoons of ground paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground coriander, and ½ teaspoon of cayenne pepper. You can adjust the cayenne for spice level. Add 4 cloves of minced garlic, the zest, and juice of 1 lemon. Finally, sprinkle in salt and pepper to taste. Mix it well until it is smooth. Next, take 1 pound of boneless, skinless chicken thighs. Place them in the bowl and coat them fully with the marinade. Cover the bowl and let it sit in the fridge. Marinating for at least 1 hour is best, but you can leave it overnight for more flavor. Now it's time to cook the chicken. Preheat your grill or grill pan to medium-high heat. Take the chicken out of the marinade. Grill the chicken for about 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C). This ensures your chicken is safe to eat. Once done, take it off the grill and let it rest for a few minutes. After resting, slice the chicken into thin strips. This makes it easy to layer on your bowl. As you prepare to serve, grab your bowls. Start by adding a layer of cooked quinoa or rice at the bottom. Use about 2 cups for four servings. Next, add the sliced chicken on top of the grains. Now, it's time for fresh veggies! Include halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped parsley. These will add color and crunch. Finally, drizzle tahini sauce generously over the top. You can also add some pickled vegetables if you like a little extra zing. Enjoy your Chicken Shawarma Bowl! For the complete recipe, check the Full Recipe section. To get the best taste from your chicken, marinate it well. Combine olive oil, spices, and garlic in a bowl. Coat the chicken thighs fully and let them sit in the fridge. For the best flavor, marinate for at least one hour, but overnight is even better. It allows the spices to soak in deeply. For your tahini sauce, consider adding garlic or lemon juice. This extra zing brings out the sauce's creaminess. You could also mix in a bit of yogurt for a tangy twist. If grilling isn’t an option, you can bake or cook the chicken on the stovetop. For baking, preheat your oven to 400°F. Place the marinated chicken on a baking tray. Cook for about 20-25 minutes, flipping halfway through. Always check that the internal temperature reaches 165°F. This ensures the chicken is safe to eat. When using the stovetop, heat a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side. This method gives a nice sear, adding flavor. Pair your chicken shawarma bowl with some tasty sides. A simple cucumber salad or roasted veggies work great. These add freshness and crunch to your meal. For garnishes, sprinkle fresh parsley or mint on top. Adding pickled vegetables can also enhance the presentation and flavor. They add a bright color and a tangy taste that complements the chicken beautifully. {{image_2}} You can easily swap chicken for beef or lamb for a richer taste. If you prefer plant-based meals, try using tofu or tempeh. These options soak up flavors well. You can marinate them just like chicken for extra zest. Simply cut the tofu into cubes. Follow the same marinade steps, then grill or pan-fry until golden. While quinoa or rice are popular, you can explore other grains. Couscous cooks quickly and adds a nice texture. Cauliflower rice is a great low-carb choice. It’s light and absorbs flavors well. If you need gluten-free options, try millet or buckwheat. They will keep your bowl filling and delicious. To give your bowl a unique twist, add spices like sumac or za'atar. They bring a bright, tangy flavor. Fresh herbs like mint or dill can also enhance your dish. Explore different dressings too! A yogurt sauce can add creaminess, while a spicy harissa will give it a kick. Mix and match to find your favorite combinations. Check out the Full Recipe to get started! To keep your chicken shawarma bowl fresh, store it in the fridge. Place the chicken and veggies in separate containers. This helps keep the flavors fresh and the textures nice. Use airtight containers to prevent any odors from other foods mixing in. For best taste, eat the leftovers within three days. You can freeze chicken shawarma components for later use. First, let the chicken cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag. You can also freeze the quinoa or rice. When ready to eat, thaw the chicken overnight in the fridge. For rice or quinoa, simply reheat in the microwave. To reheat your chicken shawarma bowl, use the microwave or an oven. If using a microwave, place the chicken in a bowl and cover it. Heat in short bursts, checking often. For the oven, preheat to 350°F (175°C). Place the chicken in a dish, cover with foil, and heat for about 15 minutes. Ensure the chicken reaches an internal temp of 165°F (75°C) for safety. A Chicken Shawarma Bowl is a tasty meal full of flavor. It features marinated chicken, often grilled to perfection. The dish usually has a base of quinoa or rice. You can add fresh veggies, like tomatoes, cucumbers, and onions. A drizzle of tahini sauce ties it all together. Each bite is a mix of spices and fresh ingredients. You can find the full recipe to make this amazing bowl at home. Yes, you can swap out chicken for other meats. Beef, lamb, or turkey work well too. For a plant-based option, try tofu or tempeh. Each meat brings its own flavor to the bowl. Just adjust the cooking time based on the meat you choose. This flexibility lets you enjoy shawarma bowls your way. To make your Chicken Shawarma Bowl healthier, choose lean cuts of meat. You can also use brown rice or quinoa for extra fiber. Add more veggies like spinach or bell peppers to boost nutrition. Use less tahini sauce or a yogurt dressing instead. These small changes keep the meal tasty and light. Many restaurants offer Chicken Shawarma Bowls. Look for Middle Eastern or Mediterranean places nearby. Food trucks often have great shawarma options too. Check local listings or apps to find the best spots. You might even find new favorites in your area. This blog post showed how to make a delicious chicken shawarma bowl. You learned about the main ingredients, marinade, and step-by-step cooking. We discussed tips to enhance flavor, variations, and storage methods. In the end, this dish is versatile and easy to customize. You can enjoy it fresh or save leftovers for later. Experiment with spices and ingredients to make it your own. Start creating your tasty chicken shawarma bowl today!$

Savor the bold flavors of a Chicken Shawarma Bowl with this delicious recipe! Juicy, marinated chicken thighs grilled to perfection are served over a fluffy base of quinoa or rice, topped with fresh veggies and a creamy tahini drizzle. Perfect for meal prep or a quick weeknight dinner, this dish is sure to impress. Click through to explore the full recipe and elevate your mealtime!

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Ingredients

1 pound boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground paprika

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon cayenne pepper (adjust for spice)

4 cloves garlic, minced

Zest and juice of 1 lemon

Salt and pepper to taste

2 cups cooked quinoa or rice

1 cup cherry tomatoes, halved

1 cucumber, diced

½ cup red onion, thinly sliced

1 cup fresh parsley, chopped

½ cup tahini sauce for drizzling

Optional: pickled vegetables for garnish

Instructions

In a bowl, combine olive oil, cumin, paprika, turmeric, coriander, cayenne, minced garlic, lemon zest, lemon juice, salt, and pepper to create the marinade.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

Preheat the grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.

In serving bowls, layer the cooked quinoa or rice as the base.

Add the sliced chicken on top, followed by halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.

Drizzle tahini sauce generously over the top, and add pickled vegetables if desired for an extra zing.

Serve warm and enjoy your flavorful Chicken Shawarma Bowl!

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4