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- 2 pounds boneless chicken thighs - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 large cucumber, diced - 1 large tomato, diced - 1 red onion, thinly sliced - 1 cup cherry tomatoes, halved - 1 cup cooked quinoa or rice For this easy chicken shawarma bowl, I love using boneless chicken thighs. They stay juicy and tender when cooked, making them perfect for this recipe. The olive oil and spices create a rich flavor. The spices include cumin, coriander, paprika, turmeric, garlic powder, and onion powder. This mix gives your chicken a warm and inviting taste that feels like a warm hug. Don't forget to add salt and pepper for that extra kick. Fresh vegetables are key to this dish. I often use diced cucumber, tomato, and thinly sliced red onion. These veggies add crunch and brightness to the meal. You can also add cherry tomatoes for a sweet burst of flavor. For the base, I recommend cooked quinoa or rice. It adds substance and makes the bowl hearty. - 1 cup tahini sauce (optional) - Fresh parsley or cilantro, for garnish - Lemon wedges, for serving To elevate your chicken shawarma bowls, consider adding tahini sauce. It's creamy and adds a nutty flavor that pairs well with the chicken. You can also sprinkle fresh herbs like parsley or cilantro on top. They add color and freshness to the dish. Serving lemon wedges is a must! A squeeze of lemon brightens up all the flavors and makes each bite pop. You can find the full recipe for easy chicken shawarma bowls in the article above. First, gather your spices and olive oil. In a large bowl, mix: - 3 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Stir these together until well combined. This marinade gives the chicken its bold flavor. Now, add the 2 pounds of boneless chicken thighs. Make sure each piece is covered well with the marinade. Cover the bowl and let it marinate in the fridge. You can leave it for at least 30 minutes or up to 2 hours for more flavor. Next, it's time to cook the chicken. Preheat a grill pan or skillet over medium-high heat. Once the pan is hot, place the marinated chicken thighs in it. Cook each side for about 5-7 minutes. You want the chicken to have nice grill marks and cook all the way through. The internal temperature should reach 165°F (75°C). After cooking, take the chicken off the heat. Let it rest for a few minutes, then slice it into strips. Now comes the fun part: assembling the bowls! Start with a base of 1 cup of cooked quinoa or rice in each bowl. Next, add your fresh vegetables: - 1 large cucumber, diced - 1 large tomato, diced - 1 red onion, thinly sliced - 1 cup cherry tomatoes, halved Then, pile the sliced chicken on top. If you like, drizzle some tahini sauce over the chicken. Finally, add a sprinkle of fresh parsley or cilantro. Don't forget to include a wedge of lemon for squeezing on top. This adds a fresh zing to each bite. For the full recipe, check out the details above. Enjoy your meal! For the best flavor, marinate your chicken for at least 30 minutes. This allows spices to soak in deeply. If you have time, marinate for up to 2 hours. The longer it sits, the more flavor it gets. You can adjust the spice levels based on your taste. If you like it spicy, add more paprika or a pinch of cayenne. For milder flavors, reduce the spices. Taste the marinade before adding the chicken to see if it suits you. You can cook your chicken in different ways. If you don’t have a grill pan, use an oven or air fryer. For the oven, preheat it to 425°F (220°C). Bake the chicken for about 20-25 minutes. Ensure the chicken hits 165°F (75°C) for safety. To keep your chicken juicy, let it rest after cooking. This helps the juices settle. Cut the chicken only after it rests for a few minutes. This way, you’ll enjoy tender and flavorful bites. Making your chicken shawarma bowls look great is easy. Start with a colorful base. Use quinoa or rice as a foundation. Then, layer the fresh veggies on top. For garnishing, sprinkle fresh parsley or cilantro. This adds a nice green touch. You can also add lemon wedges for a pop of color. Squeeze the lemon just before eating for a zesty kick. These small touches make your meal visually appealing and delicious. For the full recipe, check out Easy Chicken Shawarma Bowls. {{image_2}} You can switch up the protein in your shawarma bowls. Chicken thighs have great flavor and stay juicy. If you want a lighter option, use chicken breast. It cooks faster and has less fat. For a vegetarian twist, try chickpeas or tofu. Both options are rich in protein and soak up the spices well. The base of your bowl can be different grains. Quinoa is high in protein and cooks quickly. Rice is classic and fills you up. Couscous is another option, but it cooks even faster. If you need a gluten-free choice, try brown rice or quinoa. They both work nicely with the other flavors. Herbs and spices bring life to your shawarma bowls. Mediterranean flavors like cumin, coriander, and paprika make each bite tasty. You can also mix in fresh herbs like parsley or mint. Want to add more zing? Try different dressings or sauces. A garlic yogurt sauce or spicy harissa can change the whole dish. Get creative with your flavor combinations! For the full recipe, check out Easy Chicken Shawarma Bowls. To store your chicken shawarma bowls, first let them cool. Then, place them in airtight containers. Make sure to divide the chicken and veggies from the grains if possible. This keeps everything fresh. Store the containers in the fridge. They can last for up to four days. To reheat, use a microwave or stove. If using the microwave, heat the chicken for about one to two minutes. Stir it halfway through to warm evenly. On the stove, add a little oil and heat over medium heat. This method helps keep the chicken juicy. Aim for a temperature of 165°F (75°C) when reheating. Cooked chicken can last in the fridge for up to four days. If you freeze it, it can last for about three months. Fresh vegetables like cucumbers and tomatoes last about one week when stored properly. Keep them in a cool, dry place in the fridge. You can use chicken breasts if you prefer. They are leaner but still tasty. For a juicy bite, try chicken drumsticks. If you want a plant-based option, consider using tofu or tempeh. Both soak up flavors well. You can also use chickpeas for a protein-rich choice. To make this dish low-carb, swap out rice or quinoa for cauliflower rice. It cooks quickly and has a similar texture. Another option is to use zucchini noodles. They add a fresh crunch. You can also serve the chicken with a large salad for a filling meal. Yes, you can marinate the chicken ahead of time. Let it sit in the fridge for at least 30 minutes or up to 2 hours for more flavor. Cooked chicken can stay in the fridge for up to four days. To reheat, use a skillet over low heat. This keeps the chicken juicy and warm. Chicken shawarma bowls offer a tasty and healthy meal choice. You learned about the main ingredients, like chicken thighs and fresh veggies. I shared tips on creating the marinade and cooking chicken to perfection. You also saw how to assemble these bowls and add your favorite toppings. Remember, you can switch proteins and grains for variety. Keep leftovers fresh and flavorful by storing them right. Enjoy exploring new flavors and making these bowls your own!

Easy Chicken Shawarma Bowls

Savor the deliciousness of Easy Chicken Shawarma Bowls with this simple recipe! Perfect for a quick weeknight dinner, these bowls combine tender, marinated chicken thighs with fresh veggies and your choice of quinoa or rice. Add a drizzle of creamy tahini sauce and a splash of lemon for extra flavor. Click through now to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

2 pounds boneless chicken thighs

3 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 large cucumber, diced

1 large tomato, diced

1 red onion, thinly sliced

1 cup cherry tomatoes, halved

1 cup cooked quinoa or rice

1 cup tahini sauce (optional)

Fresh parsley or cilantro, for garnish

Lemon wedges, for serving

Instructions
 

In a large mixing bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade.

    Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and let marinate in the fridge for at least 30 minutes or up to 2 hours for deeper flavor.

      Preheat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks. (The internal temperature should reach 165°F or 75°C.)

        Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

          Assemble the bowls: In each bowl, add a base of cooked quinoa or rice, then pile on diced cucumber, diced tomato, red onion slices, and cherry tomatoes.

            Top with the sliced chicken thighs and drizzle tahini sauce over the top, if using.

              Garnish with fresh parsley or cilantro and add a wedge of lemon for squeezing over the bowl just before enjoying.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4