why make this recipe
Chicken Shawarma Bowl is a delicious and healthy meal that is perfect for lunch or dinner. It’s full of flavor and easy to make. By using marinated chicken and fresh vegetables, you can create a dish that is both satisfying and nutritious. It’s also customizable, allowing you to add your favorite toppings and sides.
how to make Chicken Shawarma Bowl
Ingredients:
- 1.5 lbs chicken thighs (boneless, skinless or chicken breasts)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 cups cooked rice (quinoa or cauliflower rice)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 red onion (thinly sliced)
- 1 bell pepper (diced)
- 2 cups lettuce or mixed greens
- ¼ cup fresh parsley or mint (chopped)
- Optional: pickled onions, olives, or feta cheese
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- Water to thin (as needed)
- Salt to taste
Directions:
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, and all the spices. Add chicken and coat it well. Cover and refrigerate for at least 30 minutes.
- Cook the Chicken: Preheat your grill pan or oven. Remove chicken from the marinade and cook for 6–8 minutes per side until it is browned and cooked through. Let it rest before slicing.
- Prepare Tahini Sauce: In a bowl, whisk tahini with lemon juice and minced garlic. Gradually add water until you reach your desired consistency.
- Assemble Your Bowl: Start with a layer of rice as the base. Add sliced chicken and top with diced vegetables. Drizzle generously with tahini sauce.
how to serve Chicken Shawarma Bowl
Serve the Chicken Shawarma Bowl warm, with extra tahini sauce on the side. You can also add toppings like pickled onions, olives, or feta cheese for extra flavor. Enjoy it as is, or with some pita bread on the side.
how to store Chicken Shawarma Bowl
Store any leftover Chicken Shawarma Bowl in an airtight container in the fridge. It will stay fresh for up to 3 days. When ready to eat, reheat the chicken and rice in the microwave or on the stove. Add fresh veggies just before serving.
tips to make Chicken Shawarma Bowl
- Marinate the chicken overnight for even better flavor.
- Use a mix of fresh herbs like parsley and mint for a brighter taste.
- Adjust the spices based on your heat preference—omit or reduce the cayenne if you like milder dishes.
- For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.
variation
You can switch up the grains by using quinoa, bulgur wheat, or even cauliflower rice for a low-carb option. Feel free to change the vegetables based on what you have on hand, such as adding shredded carrots or grilled zucchini.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer, but thighs are usually more tender and juicy.
2. What if I don’t have tahini?
If you don’t have tahini, you can make a yogurt sauce with plain yogurt, lemon juice, and garlic as a tasty alternative.
3. Can I make this bowl ahead of time?
Yes! You can prepare the chicken, rice, and sauce ahead of time. Just store everything separately and assemble the bowl when you’re ready to eat.
Print
Chicken Shawarma Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Balanced
Description
A delicious and healthy meal perfect for lunch or dinner, full of flavor and easy to customize with your favorite toppings.
Ingredients
- 1.5 lbs chicken thighs (boneless, skinless) or chicken breasts
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups cooked rice (quinoa or cauliflower rice)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 red onion (thinly sliced)
- 1 bell pepper (diced)
- 2 cups lettuce or mixed greens
- ¼ cup fresh parsley or mint (chopped)
- Optional: pickled onions, olives, or feta cheese
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- Water to thin (as needed)
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, and all the spices. Add chicken and coat it well. Cover and refrigerate for at least 30 minutes.
- Cook the Chicken: Preheat your grill pan or oven. Remove chicken from the marinade and cook for 6–8 minutes per side until browned and cooked through. Let it rest before slicing.
- Prepare Tahini Sauce: In a bowl, whisk tahini with lemon juice and minced garlic. Gradually add water until you reach your desired consistency.
- Assemble Your Bowl: Start with a layer of rice. Add sliced chicken and top with diced vegetables. Drizzle generously with tahini sauce.
Notes
Marinate the chicken overnight for better flavor. Customize with different vegetables and grains.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg