Go Back
- 1.5 lbs boneless, skinless chicken thighs - 3 tablespoons olive oil - 2 tablespoons plain Greek yogurt - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon paprika - 1 teaspoon cinnamon - 1 teaspoon black pepper - 1 teaspoon salt - Juice of 1 lemon - 1 cup cooked quinoa - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/2 cup fresh parsley, chopped - Tahini sauce (for drizzling) - Pita bread (for serving) Gather these ingredients to create a delicious Chicken Shawarma Bowl. Each item plays a key role in building flavor and texture. The chicken thighs marinate to soak up spices, while the fresh veggies and grains add crunch and nutrition. Don’t forget the tahini sauce for a creamy finish. Enjoy your cooking! {{ingredient_image_1}} Preparing the Marinade To start, gather your ingredients for the marinade. In a large bowl, mix together: - 3 tablespoons olive oil - 2 tablespoons plain Greek yogurt - 4 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon paprika - 1 teaspoon cinnamon - 1 teaspoon black pepper - 1 teaspoon salt - Juice of 1 lemon Stir until all the ingredients blend well. Coating the Chicken Take 1.5 pounds of boneless, skinless chicken thighs and add them to the marinade. Make sure each piece is fully covered. This step is key for flavor. Marination Time Cover the bowl and refrigerate the chicken for at least 1 hour. For the best taste, marinate overnight. The longer it sits, the more flavor it absorbs. Preheating the Grill Before grilling, preheat your grill or stovetop grill pan to medium-high heat. This ensures a good sear on the chicken. Cooking Time and Temperature Remove the chicken from the marinade. Place it on the grill. Grill for 6 to 7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (75°C). Resting the Chicken After grilling, let the chicken rest for 5 minutes. This helps keep it juicy. Then, slice it into strips for serving. Layering the Base Ingredients Start building your bowls with a scoop of cooked quinoa. Place it at the bottom of each bowl. Adding the Grilled Chicken Next, add the sliced grilled chicken on top of the quinoa. This creates a hearty base. Final Touches and Serving Now, add the fresh toppings. Include: - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/2 cup fresh parsley, chopped Finally, drizzle with tahini sauce. Serve with warm pita bread on the side. Enjoy your flavorful and wholesome meal! Ingredient Substitutions You can change the yogurt to sour cream if needed. This still gives a creamy taste. For spices, feel free to mix cumin and coriander with other favorites. Try adding allspice for a unique twist. If you want a kick, add some cayenne pepper. Marination Duration Tips Marinate the chicken for at least one hour. This makes the chicken flavorful and tender. If time allows, marinate overnight. The chicken will soak up all the spices and taste amazing. Ensuring Juicy Chicken Always check the chicken's temperature. It should reach 165°F (75°C) to be safe. Let the chicken rest for five minutes after grilling. This helps keep the juices inside, making each bite delicious. Alternative Cooking Methods If you can’t grill, use a stovetop grill pan or bake the chicken. Bake at 400°F (200°C) for about 25-30 minutes. Just make sure to flip it halfway through for even cooking. Presentation Tips Serve the shawarma bowls in clear bowls to show off the colors. Top with fresh parsley for a pop of green. Add lemon wedges for a fresh touch and extra flavor. Pairing with Side Dishes Pair these bowls with warm pita bread or a fresh salad. A simple yogurt sauce can also be a tasty dip. This adds more texture and flavor to your meal. Pro Tips Marinate for Maximum Flavor: For the best taste, marinate the chicken thighs overnight. This allows the spices to penetrate deeper into the meat, resulting in a more flavorful dish. Grilling Temperature Matters: Make sure your grill is preheated to medium-high heat. This ensures a nice sear on the chicken, locking in juices and flavor. Let it Rest: After grilling, let the chicken rest for 5 minutes before slicing. This helps the juices redistribute, making the chicken more tender and juicy. Customize Your Bowls: Feel free to customize your bowls with additional toppings like feta cheese, olives, or avocado to add extra flavor and texture. {{image_2}} You can switch up the protein in your Chicken Shawarma Bowl. Beef or lamb works great. Both meats soak up the spice mix well. You will get a rich and savory taste. For a vegetarian option, try marinated chickpeas or grilled mushrooms. They add flavor and texture. Switching your grain can add new flavors. Brown rice or couscous are both tasty choices. Brown rice has a nutty taste and chewy texture. Couscous cooks fast and absorbs flavors well. You can even mix grains for extra variety. The sauce you choose can change the whole dish. Try garlic sauce, yogurt sauce, or a spicy harissa blend. Each sauce brings its own unique taste. Homemade sauces are often fresher and tastier. You can easily whip up a garlic sauce with yogurt and garlic. Store-bought options save time but may lack freshness. Experiment with both to find your favorite! After enjoying your Chicken Shawarma Bowls, store any leftovers properly. - Refrigeration Guidelines: Place leftovers in an airtight container. These can stay fresh in the fridge for up to 3 days. Make sure to cool the chicken and veggies before sealing them to prevent moisture buildup. - Freezing for Future Meals: If you want to save your meal longer, freeze the leftovers. Use freezer-safe bags or containers. They can last for up to 3 months. When you're ready to eat, just thaw them overnight in the fridge. To enjoy your Chicken Shawarma Bowls again, follow these simple steps. - Best Practices for Maintaining Flavor and Texture: For the best flavor, reheat the chicken in a skillet over medium heat. Add a splash of water or broth to keep it moist. Heat until warm. For veggies, you can microwave them in short bursts, checking often. Avoid overcooking. Keeping your ingredients fresh matters for great taste. - Freshness Tips for Vegetables and Proteins: Store vegetables like cucumbers and tomatoes in the fridge. Use them within a week for the best flavor. For chicken, buy fresh and use it within 2 days of purchase. If you can't use it right away, freeze it. For shawarma, I prefer chicken thighs. They stay juicy and tender when cooked. Chicken breasts can dry out, so they’re not my top choice. Thighs have more fat, which adds flavor. If you want a healthier option, you can use breasts, but be careful not to overcook them. Yes, you can make this recipe ahead of time. Marinate the chicken the night before for more flavor. You can also cook the quinoa and chop the veggies in advance. Store everything separately in the fridge. This way, you can quickly assemble your bowls when you’re ready to eat. To make a simple tahini sauce, you need: - 1/2 cup tahini - 1/4 cup water - 1 tablespoon lemon juice - 1 garlic clove, minced - Salt to taste Mix all the ingredients in a bowl until smooth. If it’s too thick, add more water. This sauce adds a creamy touch to your shawarma bowls. This guide covered everything you need to know about making chicken shawarma bowls. We explored essential ingredients, marinating and grilling instructions, and tasty tips. You learned how to assemble the perfect bowl and variations to make it your own. Remember, practice will help you get better. Enjoy your delicious creations, and share them with others. They’ll love it as much as you do!

Chicken Shawarma Bowls

A flavorful and healthy bowl featuring marinated grilled chicken, quinoa, and fresh vegetables, drizzled with tahini sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons plain Greek yogurt
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 unit Juice of 1 lemon
  • 1 cup cooked quinoa
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 unit red onion, thinly sliced
  • 0.5 cup fresh parsley, chopped
  • 1 unit Tahini sauce (for drizzling)
  • 1 unit Pita bread (for serving)

Instructions
 

  • In a large mixing bowl, combine olive oil, Greek yogurt, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, black pepper, salt, and lemon juice. Mix until well combined.
  • Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).
  • Preheat your grill or stovetop grill pan over medium-high heat. Remove chicken from the marinade and place on the grill.
  • Grill the chicken for about 6-7 minutes per side until fully cooked and juicy, reaching an internal temperature of 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
  • While the chicken is resting, assemble the bowls. Place a scoop of cooked quinoa at the bottom of each bowl.
  • Top the quinoa with diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.
  • Slice the grilled chicken and arrange it on top of the quinoa and vegetables.
  • Drizzle with tahini sauce and serve with warm pita bread on the side.

Notes

Serve bowls with a sprinkle of additional parsley on top for color, and offer lemon wedges on the side for an extra squeeze of freshness.
Keyword bowl, chicken, healthy, quinoa, shawarma