Chicken Shawarma Bowls

$- 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 cinnamon - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup cooked quinoa or rice - 1 cup diced cucumbers - 1 cup cherry tomatoes, halved - ½ cup red onion, thinly sliced - ½ cup parsley, chopped - ½ cup tahini sauce or yogurt sauce for drizzling - Lemon wedges for serving When making Chicken Shawarma Bowls, I focus on fresh and simple ingredients. Chicken thighs work best because they stay juicy. Olive oil adds healthy fat and enhances flavor. The spices give the chicken its unique taste. Cumin and paprika are key players. Turmeric, cinnamon, garlic, and onion powder round out the mix. I also use cayenne for a little heat. You can adjust it based on your taste. For the base, I like quinoa or rice. Both are filling options. Fresh toppings like cucumbers, cherry tomatoes, and red onion add crunch. Parsley gives a pop of freshness. Finally, I drizzle tahini or yogurt sauce for creaminess. A squeeze of lemon juice lifts the flavors. - Couscous or bulgur for grain variations - Tzatziki sauce as an alternative sauce You can switch up the grains if you want. Couscous and bulgur are great choices too. They cook fast and taste delicious. You can also try tzatziki sauce. It adds a cool taste that pairs well with the spices. - Vegetarian alternatives like chickpeas or tofu - Gluten-free options like cauliflower rice If you want a veggie option, try chickpeas or tofu. They soak up flavors well. For gluten-free eaters, use cauliflower rice. It’s light and low in carbs, making it a great substitute. - Mixing the marinade: In a large bowl, add 2 tablespoons of olive oil. Then, mix in 2 teaspoons of ground cumin, 2 teaspoons of paprika, 1 teaspoon of turmeric, 1 teaspoon of cinnamon, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of cayenne pepper. Season with salt and pepper to taste. Stir well until it’s smooth. - Soaking the chicken: Take 1 pound of boneless, skinless chicken thighs. Add them to the marinade. Make sure each piece is well-coated. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For more flavor, let it soak for up to 2 hours. - Preheating grill/pan: Heat your grill or a grill pan to medium-high heat. This helps get nice grill marks. - Cooking times and tips: Cook the marinated chicken for about 5 to 7 minutes on each side. The chicken should be fully cooked and no longer pink in the center. After cooking, remove the chicken and let it rest for 5 minutes. Slice it into strips for your bowls. - Layering instructions: Start with a bowl or plate. Add a generous portion of cooked quinoa or rice at the bottom. - Drizzling sauce and garnishing: Place the sliced chicken on top of the quinoa. Then add diced cucumbers, halved cherry tomatoes, thinly sliced red onion, and chopped parsley. Drizzle tahini sauce or yogurt sauce over everything. A squeeze of fresh lemon juice really brightens the dish. Serve immediately with lemon wedges on the side. To get the best flavors in your Chicken Shawarma Bowls, you can adjust the spices. If you love heat, add more cayenne pepper. If you prefer mild, cut back on it. Marinating the chicken is key too. I recommend at least 30 minutes. For deeper flavors, marinate for up to 2 hours. This lets the spices soak in well. You can cook your chicken on a grill or in a stovetop pan. I love grilling for that smoky flavor. If you use a pan, make sure it’s hot. Cook the chicken for 5 to 7 minutes on each side. Check that the chicken is no longer pink inside. Let it rest for 5 minutes after cooking. This keeps it juicy. When serving, layer your ingredients for a beautiful bowl. Start with a base of quinoa or rice. Then, add the sliced chicken. Top it with colorful veggies like cucumbers and tomatoes. A drizzle of tahini or yogurt sauce makes it look great. Finish with a sprinkle of parsley. Serve with lemon wedges for a fresh touch. {{image_2}} You can change the protein in your Chicken Shawarma Bowls for variety. - Using chicken breast: Chicken breast is leaner. It cooks fast and is easy to shred. You can use the same marinade as chicken thighs. - Beef or lamb shawarma: Beef or lamb adds a rich flavor. Slice it thin and marinate. Grill it until it’s juicy and tender. Both options pair well with the same toppings. If you prefer a meatless meal, there are tasty alternatives. - Falafel bowls: Falafel is made from chickpeas. It’s crispy on the outside and soft inside. Serve it with the same toppings for a hearty meal. - Grilled veggies: Grilled vegetables like zucchini and bell peppers are great. Toss them in olive oil and spices. Grill until tender and add to your bowl. You can switch up your grains for different textures and flavors. - Cauliflower rice: Cauliflower rice is low in carbs. It adds a nice crunch. You can make it by grating cauliflower and sautéing it lightly. - Chickpea quinoa mix: This mix is protein-rich and filling. Cook quinoa and stir in chickpeas for a hearty base. This option is great for a healthy twist. - Use airtight containers for storage. - Store the chicken and toppings separately. - The dish lasts up to three days in the fridge. When storing Chicken Shawarma Bowls, keeping the chicken and fresh veggies apart helps maintain taste. After cooking, let the chicken cool before sealing it. This keeps it juicy and prevents sogginess. - Freeze cooked chicken in airtight bags. - Store assembled bowls without fresh toppings. If you want to save some for later, cooked chicken freezes well. Place it in bags, removing as much air as possible. For the bowls, freeze them without cucumbers and tomatoes to keep them fresh. You can add them later when you reheat. - Reheat chicken in the oven or on the stovetop. - Use medium heat to keep it moist. To heat the chicken, bake it at 350°F for about 10-15 minutes. If you use a stovetop, add a little olive oil to prevent sticking. Keep the toppings separate until serving to ensure freshness and crunch. The best cut for shawarma is boneless, skinless chicken thighs. They have more flavor and stay juicy when cooked. Chicken thighs also absorb spices well, making them perfect for this dish. You can use chicken breast, but it may dry out. Thighs give you that tender bite you crave. Yes, you can prepare Chicken Shawarma Bowls ahead of time. Marinate the chicken and store it in the fridge for up to two hours. Cook the chicken and let it cool before storing it. You can keep the cooked chicken in the fridge for 3-4 days. Assemble the bowls just before serving to keep everything fresh. Many sides go well with Chicken Shawarma Bowls. Here are a few ideas: - Pita bread for a soft touch - Hummus for creamy texture - Tabbouleh for a fresh crunch - Roasted vegetables for added flavor These sides complement the spices in the shawarma and enhance your meal. You can easily adjust the spice level in your Chicken Shawarma Bowls. To make it milder, reduce the cayenne pepper. If you love heat, add more cayenne or some chili flakes. Taste the marinade before adding the chicken. This way, you can find the perfect balance for your taste buds. We explored the essential ingredients for making delicious Chicken Shawarma Bowls, from chicken thighs to spices. I shared tips on marinating, cooking, and assembling your bowl to enhance flavors. Variations and substitutions let you create a dish that fits your needs. Remember, proper storage keeps your leftovers fresh. Whether it’s for a family meal or meal prep, these steps make cooking simple and fun. Enjoy crafting your bowls with your favorite flavors!$

Savor the flavors of these Spiced Chicken Shawarma Bowls that are packed with deliciousness and designed for a healthy meal! Featuring marinated chicken, fresh veggies, and a creamy drizzle, this recipe is perfect for a quick weeknight dinner or meal prep. Ready in just an hour, these bowls will satisfy your cravings and boost your culinary skills. Click to explore the full recipe and take your taste buds on a flavorful journey!

Print Recipe Pin Recipe

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 cinnamon

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup cooked quinoa or rice

1 cup diced cucumbers

1 cup cherry tomatoes, halved

½ cup red onion, thinly sliced

½ cup parsley, chopped

½ cup tahini sauce or yogurt sauce for drizzling

Lemon wedges for serving

Instructions

In a large bowl, combine the olive oil, ground cumin, paprika, turmeric, cinnamon, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to create a marinade.

Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and let marinate for at least 30 minutes in the refrigerator (or up to 2 hours for more flavor).

Preheat your grill or a grill pan over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.

While the chicken is resting, prepare the quinoa or rice according to package instructions if you haven't already.

In a bowl or plate, start layering your ingredients: place a generous portion of quinoa or rice at the bottom.

Top the quinoa with sliced chicken, followed by diced cucumbers, cherry tomatoes, red onion, and parsley.

Drizzle tahini sauce (or yogurt sauce) over the top of the bowl. Add a squeeze of fresh lemon juice to enhance the flavors.

Serve immediately with lemon wedges on the side.

Prep Time: 30 min | Total Time: 1 hr | Servings: 4