![To make the best Chicken Shawarma Bowls, you need these main ingredients: - 1 lb (450g) boneless, skinless chicken thighs - 2 cups cooked rice (or quinoa for a gluten-free option) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup red cabbage, shredded - Fresh parsley, chopped for garnish - ½ cup tahini sauce (store-bought or homemade) The marinade is key to great flavor in chicken shawarma. Use these spices and oils: - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 lemon, juiced Mix these ingredients well. They create a rich and tasty blend that makes the chicken juicy and flavorful. To make your Chicken Shawarma Bowls even better, consider adding these toppings: - Crumbled feta cheese - Sliced olives - Pickled red onions - Hummus These toppings add bursts of flavor and texture. You can mix and match based on what you like. Enjoy experimenting! For the complete recipe, check the [Full Recipe]. To start, I prepare the chicken. I take 1 pound of boneless, skinless chicken thighs. In a mixing bowl, I combine: - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice) - Salt and pepper to taste - Juice from 1 lemon I mix these ingredients well to create a spice mixture. Next, I add the chicken thighs to the bowl. I coat them completely with the spice mix. Then, I cover the bowl and let it sit in the fridge for at least 30 minutes. For even better flavor, I sometimes marinate it overnight. After marinating, I heat my grill or skillet over medium-high heat. I cook the chicken thighs for about 6 to 8 minutes on each side. I watch for the internal temperature to reach 165°F (75°C). Once done, I take them off the heat and let them rest for a few minutes. This helps keep them juicy. I then slice the chicken into strips or bite-sized pieces. Now it’s time to put everything together! I start by dividing 2 cups of cooked rice or quinoa among four serving bowls. I place the sliced chicken on top of the rice. Next, I add: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup red cabbage, shredded Finally, I drizzle ½ cup of tahini sauce over each bowl. I sprinkle fresh parsley on top for a pop of color and flavor. Now, my savory Chicken Shawarma Bowls are ready to enjoy! For the full recipe, check out the details above. To get great flavor, marinate the chicken well. I suggest a marinating time of at least 30 minutes. For the best taste, try marinating overnight. Use a bowl or a zip-top bag to mix the spices and chicken. Make sure every piece is coated evenly. This helps the spices soak into the meat. You can cook chicken shawarma in different ways. If you don’t have a grill, try baking it. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for about 20-25 minutes or until it reaches 165°F (75°C). Another option is using an air fryer. Cook at 375°F (190°C) for about 15-20 minutes. This way, you still get that crispy outside! How you serve your chicken shawarma bowl matters. Start with a base of rice or quinoa. This adds color and texture. Then, layer on the sliced chicken. Next, add halved cherry tomatoes and diced cucumbers. Sprinkle shredded cabbage on top for crunch. Finally, drizzle tahini sauce over the top. Garnish with fresh parsley for a pop of green. This makes the dish look fresh and inviting. For extra flair, use colorful bowls for serving! {{image_2}} If you want to switch up the protein, try beef or tofu. Beef works well. Use flank steak or sirloin. Marinate it just like the chicken. For a plant-based option, use firm tofu. Press it to remove excess water. Cut it into cubes and marinate the same way. Grill or sauté until golden. Rice is classic, but quinoa or couscous adds great flavor. Quinoa is gluten-free and packed with protein. Cook it like rice for a fluffy texture. Couscous cooks fast and has a light, nutty taste. Just add hot water and let it sit. Both grains absorb flavors well, making them perfect for these bowls. You can change the taste with different spices or sauces. Try using za’atar or harissa for a unique twist. These spice blends give a fresh and bold flavor. For sauces, try garlic yogurt or spicy tahini. Each sauce adds its own special touch. Experimenting with these options makes every bowl a new experience. To store leftovers, let them cool first. Place the chicken shawarma bowls in airtight containers. You can refrigerate them for up to three days. If you want to keep them longer, freeze them. Make sure to use freezer-safe containers. Label the containers with the date. This helps you keep track of freshness. When it's time to reheat, the stove is best. Heat a skillet over medium heat. Add a splash of water to keep the chicken moist. Cover the skillet to trap steam. Heat for about 5-7 minutes until warm. You can also use the microwave. Place the bowl in the microwave for 1-2 minutes. Stir halfway through for even heating. Avoid overheating, as it can dry out the chicken. Leftovers stored in the fridge last about three days. If frozen, they stay safe for up to three months. After that, the quality may drop. Always check for signs of spoilage before eating. If the chicken looks or smells off, it's best to throw it away. For safety, follow these time frames to enjoy your meal at its best. To make chicken shawarma at home, you need a few key steps. First, gather your ingredients. You will need chicken thighs, spices, olive oil, and lemon juice. Mix the spices with olive oil and lemon juice to create a marinade. Coat the chicken in this mixture and let it sit for at least 30 minutes. This lets the flavors soak in. After marinating, cook the chicken on a grill or skillet until it is golden brown and fully cooked. Slice it up, and your shawarma is ready for the bowls! The best sauces for chicken shawarma bowls are tahini and garlic sauce. Tahini adds a rich, nutty flavor that pairs well with the spices in the chicken. Garlic sauce is creamy and adds a nice kick. You can use one or both for a delightful taste. Drizzle them over the assembled bowls to enhance the flavors. Yes, you can make chicken shawarma bowls ahead of time. Cook the chicken and prepare the toppings. Store the chicken and vegetables in separate containers in the fridge. When you are ready to eat, just heat the chicken and assemble your bowls. This makes meal prep easy and saves time during busy days. You can serve many things with chicken shawarma bowls. A simple side salad with fresh greens works well. Hummus and pita bread are great for dipping. You might also like roasted vegetables or a yogurt dip. These sides complement the flavors and add variety to your meal. In this post, we explored key ingredients for delicious chicken shawarma bowls. We discussed the essential spices and marinade, along with optional toppings for added flavor. You learned step-by-step instructions for marinating and cooking the chicken, plus tips for perfect bowl assembly. Remember, you can customize your dish with various proteins and grains. Store leftovers properly and reheat with care. Explore different sauces and sides to enhance your meal. Enjoy creating your own tasty chicken shawarma bowls!](https://goodsouppot.com/wp-content/uploads/2025/06/8f98dd41-a830-43da-9964-461f12941a99-768x768.webp)
Are you craving a meal that’s packed with flavor and easy to make? Look no further! My savory chicken shawarma bowls combine tender chicken, vibrant spices, and fresh veggies for a dish you can enjoy any time. In this guide, I’ll show you the simple steps to create your own shawarma bowls, plus tips for perfecting your dish. Let’s dive into this delicious adventure together!
Ingredients
Main Ingredients
To make the best Chicken Shawarma Bowls, you need these main ingredients:
– 1 lb (450g) boneless, skinless chicken thighs
– 2 cups cooked rice (or quinoa for a gluten-free option)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 cup red cabbage, shredded
– Fresh parsley, chopped for garnish
– ½ cup tahini sauce (store-bought or homemade)
Marinade Components
The marinade is key to great flavor in chicken shawarma. Use these spices and oils:
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground paprika
– 1 teaspoon ground turmeric
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cayenne pepper (adjust for spice preference)
– Salt and pepper to taste
– 1 lemon, juiced
Mix these ingredients well. They create a rich and tasty blend that makes the chicken juicy and flavorful.
Optional Toppings
To make your Chicken Shawarma Bowls even better, consider adding these toppings:
– Crumbled feta cheese
– Sliced olives
– Pickled red onions
– Hummus
These toppings add bursts of flavor and texture. You can mix and match based on what you like. Enjoy experimenting! For the complete recipe, check the [Full Recipe].
Step-by-Step Instructions
Marinating the Chicken
To start, I prepare the chicken. I take 1 pound of boneless, skinless chicken thighs. In a mixing bowl, I combine:
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground paprika
– 1 teaspoon ground turmeric
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cayenne pepper (adjust for spice)
– Salt and pepper to taste
– Juice from 1 lemon
I mix these ingredients well to create a spice mixture. Next, I add the chicken thighs to the bowl. I coat them completely with the spice mix. Then, I cover the bowl and let it sit in the fridge for at least 30 minutes. For even better flavor, I sometimes marinate it overnight.
Cooking the Chicken
After marinating, I heat my grill or skillet over medium-high heat. I cook the chicken thighs for about 6 to 8 minutes on each side. I watch for the internal temperature to reach 165°F (75°C). Once done, I take them off the heat and let them rest for a few minutes. This helps keep them juicy. I then slice the chicken into strips or bite-sized pieces.
Assembling the Bowls
Now it’s time to put everything together! I start by dividing 2 cups of cooked rice or quinoa among four serving bowls. I place the sliced chicken on top of the rice. Next, I add:
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 cup red cabbage, shredded
Finally, I drizzle ½ cup of tahini sauce over each bowl. I sprinkle fresh parsley on top for a pop of color and flavor. Now, my savory Chicken Shawarma Bowls are ready to enjoy! For the full recipe, check out the details above.
Tips & Tricks
Achieving Perfectly Marinated Chicken
To get great flavor, marinate the chicken well. I suggest a marinating time of at least 30 minutes. For the best taste, try marinating overnight. Use a bowl or a zip-top bag to mix the spices and chicken. Make sure every piece is coated evenly. This helps the spices soak into the meat.
Cooking Variations
You can cook chicken shawarma in different ways. If you don’t have a grill, try baking it. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for about 20-25 minutes or until it reaches 165°F (75°C). Another option is using an air fryer. Cook at 375°F (190°C) for about 15-20 minutes. This way, you still get that crispy outside!
Presentation Tips
How you serve your chicken shawarma bowl matters. Start with a base of rice or quinoa. This adds color and texture. Then, layer on the sliced chicken. Next, add halved cherry tomatoes and diced cucumbers. Sprinkle shredded cabbage on top for crunch. Finally, drizzle tahini sauce over the top. Garnish with fresh parsley for a pop of green. This makes the dish look fresh and inviting. For extra flair, use colorful bowls for serving!
Variations
Protein Alternatives
If you want to switch up the protein, try beef or tofu.
Beef works well. Use flank steak or sirloin. Marinate it just like the chicken.
For a plant-based option, use firm tofu. Press it to remove excess water.
Cut it into cubes and marinate the same way. Grill or sauté until golden.
Grain Choices
Rice is classic, but quinoa or couscous adds great flavor.
Quinoa is gluten-free and packed with protein. Cook it like rice for a fluffy texture.
Couscous cooks fast and has a light, nutty taste. Just add hot water and let it sit.
Both grains absorb flavors well, making them perfect for these bowls.
Flavor Profile Changes
You can change the taste with different spices or sauces.
Try using za’atar or harissa for a unique twist.
These spice blends give a fresh and bold flavor.
For sauces, try garlic yogurt or spicy tahini. Each sauce adds its own special touch.
Experimenting with these options makes every bowl a new experience.
Storage Info
Storing Leftovers
To store leftovers, let them cool first. Place the chicken shawarma bowls in airtight containers. You can refrigerate them for up to three days. If you want to keep them longer, freeze them. Make sure to use freezer-safe containers. Label the containers with the date. This helps you keep track of freshness.
Reheating Instructions
When it’s time to reheat, the stove is best. Heat a skillet over medium heat. Add a splash of water to keep the chicken moist. Cover the skillet to trap steam. Heat for about 5-7 minutes until warm. You can also use the microwave. Place the bowl in the microwave for 1-2 minutes. Stir halfway through for even heating. Avoid overheating, as it can dry out the chicken.
Shelf Life
Leftovers stored in the fridge last about three days. If frozen, they stay safe for up to three months. After that, the quality may drop. Always check for signs of spoilage before eating. If the chicken looks or smells off, it’s best to throw it away. For safety, follow these time frames to enjoy your meal at its best.
FAQs
How do you make chicken shawarma at home?
To make chicken shawarma at home, you need a few key steps. First, gather your ingredients. You will need chicken thighs, spices, olive oil, and lemon juice. Mix the spices with olive oil and lemon juice to create a marinade. Coat the chicken in this mixture and let it sit for at least 30 minutes. This lets the flavors soak in. After marinating, cook the chicken on a grill or skillet until it is golden brown and fully cooked. Slice it up, and your shawarma is ready for the bowls!
What sauce goes best with chicken shawarma bowls?
The best sauces for chicken shawarma bowls are tahini and garlic sauce. Tahini adds a rich, nutty flavor that pairs well with the spices in the chicken. Garlic sauce is creamy and adds a nice kick. You can use one or both for a delightful taste. Drizzle them over the assembled bowls to enhance the flavors.
Can I make chicken shawarma bowls ahead of time?
Yes, you can make chicken shawarma bowls ahead of time. Cook the chicken and prepare the toppings. Store the chicken and vegetables in separate containers in the fridge. When you are ready to eat, just heat the chicken and assemble your bowls. This makes meal prep easy and saves time during busy days.
What can I serve with chicken shawarma bowls?
You can serve many things with chicken shawarma bowls. A simple side salad with fresh greens works well. Hummus and pita bread are great for dipping. You might also like roasted vegetables or a yogurt dip. These sides complement the flavors and add variety to your meal.
In this post, we explored key ingredients for delicious chicken shawarma bowls. We discussed the essential spices and marinade, along with optional toppings for added flavor. You learned step-by-step instructions for marinating and cooking the chicken, plus tips for perfect bowl assembly.
Remember, you can customize your dish with various proteins and grains. Store leftovers properly and reheat with care. Explore different sauces and sides to enhance your meal. Enjoy creating your own tasty chicken shawarma bowls!
![To make the best Chicken Shawarma Bowls, you need these main ingredients: - 1 lb (450g) boneless, skinless chicken thighs - 2 cups cooked rice (or quinoa for a gluten-free option) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup red cabbage, shredded - Fresh parsley, chopped for garnish - ½ cup tahini sauce (store-bought or homemade) The marinade is key to great flavor in chicken shawarma. Use these spices and oils: - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste - 1 lemon, juiced Mix these ingredients well. They create a rich and tasty blend that makes the chicken juicy and flavorful. To make your Chicken Shawarma Bowls even better, consider adding these toppings: - Crumbled feta cheese - Sliced olives - Pickled red onions - Hummus These toppings add bursts of flavor and texture. You can mix and match based on what you like. Enjoy experimenting! For the complete recipe, check the [Full Recipe]. To start, I prepare the chicken. I take 1 pound of boneless, skinless chicken thighs. In a mixing bowl, I combine: - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust for spice) - Salt and pepper to taste - Juice from 1 lemon I mix these ingredients well to create a spice mixture. Next, I add the chicken thighs to the bowl. I coat them completely with the spice mix. Then, I cover the bowl and let it sit in the fridge for at least 30 minutes. For even better flavor, I sometimes marinate it overnight. After marinating, I heat my grill or skillet over medium-high heat. I cook the chicken thighs for about 6 to 8 minutes on each side. I watch for the internal temperature to reach 165°F (75°C). Once done, I take them off the heat and let them rest for a few minutes. This helps keep them juicy. I then slice the chicken into strips or bite-sized pieces. Now it’s time to put everything together! I start by dividing 2 cups of cooked rice or quinoa among four serving bowls. I place the sliced chicken on top of the rice. Next, I add: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup red cabbage, shredded Finally, I drizzle ½ cup of tahini sauce over each bowl. I sprinkle fresh parsley on top for a pop of color and flavor. Now, my savory Chicken Shawarma Bowls are ready to enjoy! For the full recipe, check out the details above. To get great flavor, marinate the chicken well. I suggest a marinating time of at least 30 minutes. For the best taste, try marinating overnight. Use a bowl or a zip-top bag to mix the spices and chicken. Make sure every piece is coated evenly. This helps the spices soak into the meat. You can cook chicken shawarma in different ways. If you don’t have a grill, try baking it. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for about 20-25 minutes or until it reaches 165°F (75°C). Another option is using an air fryer. Cook at 375°F (190°C) for about 15-20 minutes. This way, you still get that crispy outside! How you serve your chicken shawarma bowl matters. Start with a base of rice or quinoa. This adds color and texture. Then, layer on the sliced chicken. Next, add halved cherry tomatoes and diced cucumbers. Sprinkle shredded cabbage on top for crunch. Finally, drizzle tahini sauce over the top. Garnish with fresh parsley for a pop of green. This makes the dish look fresh and inviting. For extra flair, use colorful bowls for serving! {{image_2}} If you want to switch up the protein, try beef or tofu. Beef works well. Use flank steak or sirloin. Marinate it just like the chicken. For a plant-based option, use firm tofu. Press it to remove excess water. Cut it into cubes and marinate the same way. Grill or sauté until golden. Rice is classic, but quinoa or couscous adds great flavor. Quinoa is gluten-free and packed with protein. Cook it like rice for a fluffy texture. Couscous cooks fast and has a light, nutty taste. Just add hot water and let it sit. Both grains absorb flavors well, making them perfect for these bowls. You can change the taste with different spices or sauces. Try using za’atar or harissa for a unique twist. These spice blends give a fresh and bold flavor. For sauces, try garlic yogurt or spicy tahini. Each sauce adds its own special touch. Experimenting with these options makes every bowl a new experience. To store leftovers, let them cool first. Place the chicken shawarma bowls in airtight containers. You can refrigerate them for up to three days. If you want to keep them longer, freeze them. Make sure to use freezer-safe containers. Label the containers with the date. This helps you keep track of freshness. When it's time to reheat, the stove is best. Heat a skillet over medium heat. Add a splash of water to keep the chicken moist. Cover the skillet to trap steam. Heat for about 5-7 minutes until warm. You can also use the microwave. Place the bowl in the microwave for 1-2 minutes. Stir halfway through for even heating. Avoid overheating, as it can dry out the chicken. Leftovers stored in the fridge last about three days. If frozen, they stay safe for up to three months. After that, the quality may drop. Always check for signs of spoilage before eating. If the chicken looks or smells off, it's best to throw it away. For safety, follow these time frames to enjoy your meal at its best. To make chicken shawarma at home, you need a few key steps. First, gather your ingredients. You will need chicken thighs, spices, olive oil, and lemon juice. Mix the spices with olive oil and lemon juice to create a marinade. Coat the chicken in this mixture and let it sit for at least 30 minutes. This lets the flavors soak in. After marinating, cook the chicken on a grill or skillet until it is golden brown and fully cooked. Slice it up, and your shawarma is ready for the bowls! The best sauces for chicken shawarma bowls are tahini and garlic sauce. Tahini adds a rich, nutty flavor that pairs well with the spices in the chicken. Garlic sauce is creamy and adds a nice kick. You can use one or both for a delightful taste. Drizzle them over the assembled bowls to enhance the flavors. Yes, you can make chicken shawarma bowls ahead of time. Cook the chicken and prepare the toppings. Store the chicken and vegetables in separate containers in the fridge. When you are ready to eat, just heat the chicken and assemble your bowls. This makes meal prep easy and saves time during busy days. You can serve many things with chicken shawarma bowls. A simple side salad with fresh greens works well. Hummus and pita bread are great for dipping. You might also like roasted vegetables or a yogurt dip. These sides complement the flavors and add variety to your meal. In this post, we explored key ingredients for delicious chicken shawarma bowls. We discussed the essential spices and marinade, along with optional toppings for added flavor. You learned step-by-step instructions for marinating and cooking the chicken, plus tips for perfect bowl assembly. Remember, you can customize your dish with various proteins and grains. Store leftovers properly and reheat with care. Explore different sauces and sides to enhance your meal. Enjoy creating your own tasty chicken shawarma bowls!](https://goodsouppot.com/wp-content/uploads/2025/06/8f98dd41-a830-43da-9964-461f12941a99-250x250.webp)
