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- 1.5 lbs boneless, skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 tablespoons plain Greek yogurt - 4 cloves garlic, finely minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon sweet paprika - 1 teaspoon ground cinnamon - 1 teaspoon freshly cracked black pepper - 1 teaspoon sea salt - Juice of 1 fresh lemon The chicken thighs bring great flavor and juiciness. I love using skinless thighs for their tenderness. The Greek yogurt helps to keep the chicken moist. The spices make the dish pop. Ground cumin offers a warm, earthy taste. Ground coriander adds a subtle sweetness. Turmeric gives a lovely golden color. Sweet paprika brings a hint of sweetness, while cinnamon adds warmth. Black pepper and sea salt enhance all these flavors together. - 1 cup cooked quinoa (white or tri-color) - 1 cup cucumber, diced into small cubes - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced for crunch - 1/2 cup fresh parsley, finely chopped - Tahini sauce (for drizzling generously) - Warm pita bread (for serving alongside) I like using quinoa as the base. It’s filling and packed with protein. The fresh vegetables add crunch and bright colors. Diced cucumber cools the dish. Halved cherry tomatoes enhance sweetness, while red onion adds a nice bite. A drizzle of tahini sauce brings a nutty flavor. It ties everything together beautifully. Warm pita bread is perfect for scooping up all the goodness in the bowl. - Calories and macros per serving: Approximately 450 calories, 30g protein, 20g carbs, 25g fat - Health benefits of ingredients: Chicken provides lean protein. Quinoa is a complete protein and high in fiber. Fresh vegetables add vitamins and minerals. Olive oil offers healthy fats. Tahini is rich in calcium. This meal is not only tasty but also nutritious. Each serving supports a balanced diet. Enjoying these ingredients helps you feel good while savoring every bite. {{ingredient_image_2}} To start, we need to prepare the marinade. In a large mixing bowl, combine: - 3 tablespoons extra virgin olive oil - 2 tablespoons plain Greek yogurt - 4 cloves garlic, finely minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon sweet paprika - 1 teaspoon ground cinnamon - 1 teaspoon freshly cracked black pepper - 1 teaspoon sea salt - Juice of 1 fresh lemon Stir all these ingredients together until smooth. Next, add 1.5 lbs of boneless, skinless chicken thighs to the marinade. Make sure each piece gets coated well. Cover the bowl with plastic wrap and refrigerate. For the best flavor, marinate for at least 1 hour. If you can, marinate overnight for even richer taste. Now, it's time to cook the chicken. You can grill or use a stovetop grill pan. If you grill, preheat your grill to medium-high heat. Once hot, take the chicken out of the marinade. Let any extra marinade drip off. Grill the chicken thighs for about 6-7 minutes on each side. You want them to reach an internal temperature of 165°F (75°C). After cooking, remove the chicken and let it rest for 5 minutes. This helps keep it juicy. Then, slice it into strips or bite-sized pieces. Let’s assemble your bowls! Start by placing a scoop of cooked quinoa at the bottom of each bowl. Next, layer on some fresh ingredients: - Diced cucumber - Halved cherry tomatoes - Thinly sliced red onion - Fresh parsley, finely chopped After this, take the sliced chicken and arrange it on top of the quinoa and veggies. Finally, drizzle a generous amount of tahini sauce over everything. This adds a creamy touch. Serve your bowls with warm pita bread on the side. For a beautiful presentation, sprinkle extra parsley on top and add lemon wedges for a fresh pop. Enjoy your meal! To get deep flavor, marinate chicken for longer. One hour works, but overnight is best. This gives spices time to soak in and makes the chicken taste better. You can also try different marinades. For a twist, use yogurt mixed with lemon zest or add some harissa for heat. To keep chicken juicy, avoid overcooking it. Grill chicken until it reaches 165°F (75°C). Use medium-high heat for a nice char. Let the chicken rest after grilling. This lets the juices settle back in, making it more tender. For a beautiful bowl, add a sprinkle of parsley on top. You can also serve lemon wedges on the side for a fresh kick. Use colorful bowls to make your meal pop. This meal pairs great with warm pita bread for a complete experience. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken thighs overnight. This allows the spices and yogurt to penetrate the meat fully. Let Chicken Rest: After grilling, let the chicken rest for 5 minutes before slicing. This helps retain juices and keeps the meat tender. Customize Your Vegetables: Feel free to vary the vegetables based on seasonality or preference. Bell peppers, radishes, or even avocado can add great flavor and texture. Serve with Extra Sauce: For added depth, serve extra tahini sauce or a yogurt-based sauce on the side, allowing everyone to customize their bowls. {{image_4}} You can mix things up by using other proteins. Try chicken breast, beef, or lamb for a twist. If you want a plant-based option, use chickpeas or tofu. For a vegan bowl, marinate the tofu just like you do with chicken. It soaks up flavors and adds a great texture. Adding more spices can elevate your dish. Consider using sumac for a tangy twist or smoked paprika for a deeper flavor. You can also play with herbs like mint or dill. For sauces, drizzle over some spicy harissa or a zesty yogurt sauce. These options can change the whole vibe of your bowl. Using seasonal produce can make your bowls even better. In summer, add ripe peaches or grilled zucchini. In fall, consider roasted butternut squash or brussels sprouts. Fresh herbs, like basil or cilantro, boost flavor and color. Keep an eye on what’s fresh at the market to keep your bowls exciting and tasty. You can store chicken shawarma bowls in the fridge for up to four days. Keep the chicken and veggies in separate containers for best results. This helps maintain freshness and texture. When you're ready to eat, reheat the chicken in a pan over medium heat. Add a splash of water to keep it moist. You can also use the microwave, but watch the time so it doesn't dry out. Heat it in short bursts to ensure even warming. To freeze cooked chicken, let it cool completely first. Then, place it in a freezer-safe bag or container. It will stay good for about three months. If you're making freezer meals, assemble the bowls without the veggies or sauce. This way, they will stay fresh. When ready to eat, thaw overnight in the fridge. Reheat the chicken and add fresh veggies just before serving. This keeps everything crunchy and vibrant. To make chicken shawarma bowls, follow these steps: 1. Prepare the marinade: Mix olive oil, Greek yogurt, minced garlic, spices, and lemon juice in a bowl. 2. Marinate the chicken: Add chicken thighs and coat them well. Cover and chill for at least an hour. 3. Cook the chicken: Grill the marinated chicken on medium-high heat for about 6-7 minutes on each side. 4. Assemble the bowls: Start with cooked quinoa, then add cucumber, tomatoes, red onion, and parsley. 5. Slice and serve: Cut the grilled chicken and place it on top. Drizzle with tahini sauce and enjoy! Yes, you can use other cuts like chicken breast or drumsticks. Chicken breast is leaner and cooks faster. Drumsticks add flavor but may take longer to cook. Adjust your cooking time based on the cut you choose. Serve chicken shawarma bowls with a variety of sides and drinks, such as: - Warm pita bread - Hummus or tzatziki for dipping - A simple green salad with lemon dressing - Mint tea or sparkling water for a refreshing drink These pairings enhance the meal and make it even more enjoyable! This article explored making chicken shawarma bowls. We discussed key ingredients like chicken thighs, yogurt, and fresh veggies. You learned how to marinate for flavor, cook the chicken perfectly, and assemble vibrant bowls. Plus, we shared tips for enhancements and variations. In closing, enjoy experimenting with these ideas. You can create your own delicious twist on chicken shawarma bowls. It’s all about flavor and fun in the kitchen. Make this dish your own.

Savory Chicken Shawarma Bowls

A delicious and healthy bowl featuring marinated grilled chicken thighs served over quinoa with fresh vegetables and 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 500 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons plain Greek yogurt
  • 4 cloves garlic, finely minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon sea salt
  • 1 unit Juice of 1 fresh lemon
  • 1 cup cooked quinoa (white or tri-color)
  • 1 cup cucumber, diced into small cubes
  • 1 cup cherry tomatoes, halved
  • 0.5 unit red onion, thinly sliced for crunch
  • 0.5 cup fresh parsley, finely chopped
  • 1 unit Tahini sauce (for drizzling generously)
  • 1 unit Warm pita bread (for serving alongside)

Instructions
 

  • In a large mixing bowl, combine the extra virgin olive oil, Greek yogurt, minced garlic, ground cumin, ground coriander, ground turmeric, sweet paprika, ground cinnamon, freshly cracked black pepper, sea salt, and fresh lemon juice. Stir until all ingredients are fully combined into a smooth marinade.
  • Add the boneless chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator to marinate for at least 1 hour. For a richer flavor, marinate overnight if possible.
  • Preheat your grill or stovetop grill pan to medium-high heat. Once hot, remove the chicken thighs from the marinade and let any excess drip off before placing them on the grill.
  • Grill the chicken thighs for about 6-7 minutes per side, cooking until they are fully cooked through and juicy, achieving an internal temperature of 165°F (75°C). Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing it into strips or bite-sized pieces.
  • While the chicken is resting, begin assembling the bowls: Place a generous scoop of cooked quinoa at the bottom of each bowl as the base.
  • Top the quinoa with a sprinkle of diced cucumber, halved cherry tomatoes, thinly sliced red onion, and freshly chopped parsley for freshness and color.
  • After resting, slice the grilled chicken and artfully arrange it atop the quinoa and vegetable medley.
  • Drizzle a generous amount of tahini sauce over the top of the bowls, adding a creamy and nutty element. Serve immediately alongside warm pita bread for a complete meal.

Notes

For an appealing presentation, garnish the bowls with an additional sprinkle of parsley on top and arrange lemon wedges on the side for an extra zing of freshness when served. Consider using colorful bowls to enhance the visual appeal of this vibrant dish!
Keyword bowl, chicken, healthy, quinoa, shawarma