Go Back
- 2 boneless, skinless chicken thighs - 1 cup cooked quinoa or rice - Fresh vegetables: cherry tomatoes, cucumber, red onion - Sauce options: plain yogurt or tahini The chicken thighs are the star here. They bring rich flavor and juiciness. You can use either quinoa or rice as the base. I prefer quinoa for its nutty taste and added protein. Fresh veggies add crunch and color. Cherry tomatoes burst with sweetness, while cucumber and red onion provide a refreshing bite. For the sauce, choose either plain yogurt for creaminess or tahini for a nutty twist. - Ground cumin - Ground coriander - Smoked paprika - Turmeric - Cinnamon - Garlic - Salt and pepper - Extra virgin olive oil The spices are key to making this dish shine. Ground cumin and coriander create warmth. Smoked paprika gives a subtle smokiness. Turmeric adds a vibrant color and a hint of earthiness. Cinnamon lends a warm sweetness, while garlic packs a punch. Extra virgin olive oil helps the spices cling to the chicken and adds healthy fat. - Fresh parsley - Lemon juice for zest Garnishing your bowl is simple yet effective. Fresh parsley adds a pop of green and freshness. A squeeze of lemon juice brightens the flavors and adds zest. It’s these little touches that make your Chicken Shawarma Bowl look and taste gourmet. For the full recipe, check out the detailed steps to create this delightful dish! To start, I make the marinade. In a mixing bowl, I whisk together the following: - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground turmeric - 1/2 teaspoon ground cinnamon - 2 cloves garlic, finely minced - Salt and pepper, to taste Once mixed, I coat the chicken thighs well in this marinade. Then, I cover the bowl and place it in the fridge. I let it marinate for at least 30 minutes. This step really boosts the flavor. Next, I move on to cooking the chicken. I preheat my grill or skillet over medium-high heat. Once hot, I add the marinated chicken thighs. I cook them for about 5-7 minutes on each side. I check to make sure they are fully cooked. The chicken should be golden brown and juicy. After cooking, I take it off heat and let it rest for about 5 minutes. This helps keep the juices in. While the chicken cooks, I prepare the base. If I'm using quinoa, I rinse it under cold water first. This removes any bitterness. Then, I cook it according to the package instructions. If I choose rice, I cook it until it's fluffy and well done. Either way, this base adds a nice texture to the bowl. For the full recipe, you can refer to the earlier section. To get the perfect char on your chicken, heat your grill or skillet until it's hot. This helps create a nice sear. Cook the chicken thighs for about 5-7 minutes on each side. Look for a golden-brown crust. This adds flavor and texture. Resting your chicken after cooking is key. Let it sit for 5 minutes. This keeps the juices inside, making it tender and juicy. It’s a simple step, but it makes a big difference. When cutting vegetables, use a sharp knife for clean cuts. Halve the cherry tomatoes, dice the cucumber, and slice the red onion thinly. Arrange them on your plate in a colorful way. This makes your bowl look fresh and inviting. For extra freshness, choose ripe tomatoes and crisp cucumbers. Wash all vegetables thoroughly to remove dirt and pesticides. Fresh ingredients add taste and nutrition to your dish. You can customize your yogurt or tahini sauce easily. For a yogurt sauce, mix plain yogurt with lemon juice and a pinch of salt. For tahini, whisk tahini with lemon juice and a bit of water until smooth. Want to spice things up? Try adding a pinch of cayenne or smoked paprika to your sauce. These small tweaks can elevate the flavor of your Chicken Shawarma Bowl. Feel free to experiment and find what you love best. For the full recipe, check out the Chicken Shawarma Bowl. {{image_4}} For those of you seeking a meat-free meal, there are great substitutes. You can swap chicken for grilled vegetables. Think zucchini, bell peppers, or eggplant. These veggies bring a nice char and flavor. Another option is falafel. These tasty chickpea balls add crunch and protein. You could also try tempeh or tofu for more plant-based protein. Each option offers a unique twist on a classic dish. Let’s explore how to change up the flavors. You can try different marinades or spice mixes. For a zesty kick, add lemon zest or a pinch of cayenne. Want a smoky flavor? Use smoked paprika or chipotle. You can also enhance your bowl with toppings. Feta cheese adds creaminess, while olives bring a salty punch. Pickled vegetables offer a tangy contrast to the rich chicken. Mixing these flavors keeps each meal exciting and fresh. A Chicken Shawarma Bowl pairs well with tasty sides. Hummus is always a hit. It’s smooth, creamy, and full of flavor. Tabbouleh is another great choice. This fresh salad adds a burst of herbs and lemon. If you want something heartier, serve pita bread on the side. It’s perfect for scooping up the bowl's goodness. For drinks, try a refreshing mint lemonade or a light herbal tea. These beverages enhance the flavors and create a complete meal experience. To store your chicken shawarma bowl, first, let it cool down. Place leftovers in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. After three days, the taste and texture might change. When you want to enjoy leftovers, reheating is key. You can use the microwave or stovetop. If using a microwave, heat in short bursts to avoid overcooking the chicken. Stir the grains to heat evenly. For stovetop reheating, add a splash of water in a pan and cover. This keeps the chicken moist. If you want to save the chicken shawarma bowl for later, freezing is a good option. Use freezer-safe containers to store it. Be sure to label the containers with the date. For best quality, eat within three months. To thaw, move the bowl to the fridge overnight. Reheat as mentioned above to enjoy the flavors again. Remember, proper storage keeps your meal tasty and safe to eat! For more details, check the Full Recipe. Chicken shawarma is a Middle Eastern dish. It features marinated chicken cooked on a rotating spit. As it cooks, the chicken becomes tender and full of flavor. You can often find this dish wrapped in pita or served with rice. Shawarma has roots in Levantine cuisine, which includes countries like Lebanon and Syria. It reflects a mix of spices, herbs, and a rich history of street food. Yes, you can prepare parts of the chicken shawarma bowl ahead. Marinate the chicken in advance to save time. You can chop the veggies and cook your grains too. Store them separately in the fridge. When you're ready to eat, just assemble the bowl. This makes it easy to enjoy a healthy meal. If you don’t have quinoa or rice, try couscous or cauliflower rice. Couscous cooks quickly and adds a nice texture. Cauliflower rice is a low-carb option with a light flavor. You can also use bulgur or farro for a different taste. These alternatives keep the dish exciting and flavorful. Yes, the chicken shawarma bowl is healthy. It has lean protein from the chicken. The veggies add fiber, vitamins, and minerals. Quinoa or rice gives you healthy carbs to fuel your body. The yogurt or tahini sauce adds healthy fats. Together, they make a balanced meal. It’s also low in calories if you manage portion sizes. To find the best chicken shawarma bowl, check local Middle Eastern restaurants. Many offer authentic shawarma with fresh ingredients. You can also look for food trucks that serve Middle Eastern dishes. Online reviews can help you find popular spots nearby. Don't hesitate to ask friends for their favorites too! In this article, we explored the Chicken Shawarma Bowl's essential ingredients, cooking tips, and variations. You learned how to marinade chicken, prepare quinoa or rice, and enhance flavors with sauces. Remember to adjust spices and garnishes to suit your taste. The Chicken Shawarma Bowl is versatile and can be tailored for any diet. This meal is not just tasty; it can also be healthy. Enjoy making this dish, and feel free to get creative with it.

Chicken Shawarma Bowl

Create a delectable Chicken Shawarma Bowl at home with this easy recipe! Marinated chicken thighs grilled to perfection, served over fluffy quinoa or rice, and topped with fresh veggies and a creamy sauce make this dish a flavor-packed delight. Perfect for meal prep or a cozy dinner, this bowl is as vibrant as it is tasty. Click through to explore the full recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2 cloves garlic, finely minced

Salt and pepper, to taste

1 cup cooked quinoa or rice (your choice)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 small red onion, thinly sliced

1/2 cup plain yogurt or tahini (depending on preference)

Juice of 1 fresh lemon

Fresh parsley, finely chopped for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, minced garlic, and a generous pinch of salt and pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours) to enhance the flavors.

    Cook the Chicken: Preheat your grill or a skillet over medium-high heat. Add the marinated chicken thighs to the hot surface and cook for approximately 5-7 minutes on each side, or until the chicken is fully cooked through and has developed a beautiful char. Once cooked, remove from heat and allow the chicken to rest for about 5 minutes to retain its juices.

      Prepare the Quinoa or Rice: If using quinoa, rinse it under cold water to remove any bitterness, then cook according to package instructions until fluffy. If using rice, ensure it is cooked well and fluffy.

        Chop the Vegetables: While the chicken is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion, arranging them on a plate for easy assembly later.

          Make the Sauce: In a small bowl, combine the plain yogurt with lemon juice and season with salt to create a tangy, creamy sauce. For a tahini version, whisk together tahini, lemon juice, a splash of water, and salt until smooth and well blended.

            Assemble the Bowl: After the chicken has rested, slice it into strips. In each serving bowl, start by layering a generous scoop of cooked quinoa or rice. Next, lay on the sliced chicken, followed by a colorful assortment of the halved cherry tomatoes, diced cucumber, and sliced red onion.

              Drizzle Sauce: Liberally drizzle the prepared yogurt or tahini sauce over the assembled bowl. Finish with a sprinkle of freshly chopped parsley for a burst of color and flavor.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 2

                  - Presentation Tips: Serve the chicken shawarma bowl in individual bowls, carefully arranging the vegetables for a visually engaging display. Consider placing the sauce in a small ramekin on the side for a gourmet touch, and garnish with a sprinkle of parsley to elevate the dish’s freshness!