Description
This Homemade Chicken Shawarma Bowl recipe features tender, juicy grilled chicken thighs marinated in a fragrant blend of Middle Eastern spices, paired with fresh mixed vegetables, fluffy rice or quinoa, and a creamy tahini sauce. Perfect for a healthy and flavorful meal, these bowls come together quickly and are great for weeknight dinners or meal prep.
Ingredients
Scale
Marinade and Chicken
- 1.5 pounds Boneless, skinless chicken thighs
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Smoked paprika
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Bowl Ingredients
- 2 cups Mixed fresh vegetables (cucumbers, cherry tomatoes, and red onion)
- 2 cups Cooked rice or quinoa
- 0.5 cup Tahini sauce
Instructions
- Prepare the marinade: In a large bowl, combine minced garlic, ground cumin, ground coriander, smoked paprika, extra virgin olive oil, salt, and black pepper to create the flavorful marinade.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the rice or quinoa: Prepare the rice or quinoa according to the package instructions. Once cooked, set it aside and keep warm.
- Grill or pan-cook the chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes per side, or until they reach an internal temperature of 165°F and are cooked through.
- Rest and slice the chicken: Remove the chicken from heat and let it rest for 5 minutes. Then slice it into strips for easy serving.
- Prepare the vegetables: Chop the fresh mixed vegetables—cucumbers, cherry tomatoes, and red onion—and arrange them ready for assembling the bowls.
- Assemble the bowls: Fill each bowl with a base of cooked rice or quinoa, topped with sliced chicken and the chopped fresh vegetables.
- Drizzle with tahini sauce: Generously drizzle the tahini sauce over each bowl, then garnish with fresh herbs and a squeeze of lemon juice if desired.
- Serve immediately: Enjoy your homemade chicken shawarma bowls fresh and warm for the best flavor and texture.
Notes
- For extra flavor, you can marinate the chicken overnight.
- Use quinoa for a gluten-free and higher protein option instead of rice.
- If you don’t have a grill or skillet, an oven broiler can be used to cook the chicken.
- Add fresh herbs like parsley or cilantro as garnish for added brightness.
- Tahini sauce can be substituted or complemented with plain yogurt mixed with lemon and garlic.
