Chicken Shawarma Bowls

$- Chicken and Marinade Components - 2 boneless, skinless chicken breasts - 3 tablespoons olive oil - 3 teaspoons ground cumin - 3 teaspoons ground paprika - 2 teaspoons ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust to taste) - 4 cloves garlic, minced - Juice of 1 lemon - Salt and pepper to taste For the chicken, you want to start with good quality breasts. The olive oil helps keep the chicken moist. The spices add a lot of flavor. Cumin and paprika give warmth, while turmeric and cinnamon bring depth. Cayenne adds a kick, but you can adjust it based on your taste. Garlic and lemon juice are key for brightness. - Vegetables and Grains - 1 cup cooked quinoa or couscous - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ red onion, thinly sliced Quinoa or couscous makes a great base. They both soak up flavors well. The cherry tomatoes add sweetness, while cucumbers give crunch. Red onion adds a sharp taste. Feel free to mix and match with your favorite veggies. - Tzatziki Sauce and Garnish - ½ cup tzatziki sauce (store-bought or homemade) - Fresh parsley, chopped, for garnish Tzatziki sauce cools the dish and adds creaminess. You can buy it or make your own. Fresh parsley brightens up the bowl, adding a nice touch. This combination of ingredients makes your Chicken Shawarma Bowl fresh and flavorful. For the full recipe, check the details above. To start, you need to make a tasty marinade. In a bowl, mix together: - 3 tablespoons olive oil - 3 teaspoons ground cumin - 3 teaspoons ground paprika - 2 teaspoons ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust to taste) - 4 cloves garlic, minced - Juice of 1 lemon - Salt and pepper to taste This mix gives the chicken a great flavor. Make sure to coat the chicken well. Place the chicken breasts in the marinade and cover them. Let them sit in the fridge for at least one hour. If you have time, marinate overnight. This helps the flavors soak in. Preheat your oven to 400°F (200°C) or heat your grill pan over medium-high heat. Take the marinated chicken out of the fridge. Place it on a baking sheet lined with parchment paper or directly on the grill. Cook the chicken for 20-25 minutes. It should reach an internal temperature of 165°F (74°C). Once done, take the chicken out and let it rest for 5 minutes. This makes it juicier. After resting, slice it into strips. Now it’s time to put your Chicken Shawarma Bowls together! Start with a base of cooked quinoa or couscous in each bowl. Then, add the sliced chicken. Top it off with: - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - ½ red onion, thinly sliced Drizzle tzatziki sauce over everything. You can use store-bought or homemade. Finally, sprinkle fresh parsley on top for a pop of color. Your Chicken Shawarma Bowls are ready to enjoy! For the full recipe, check the sections above. Marinating is key for great taste. It helps the chicken soak up all the spices. I recommend marinating the chicken for at least an hour. For even better flavor, let it sit overnight. Use a mix of olive oil, spices, garlic, and lemon juice. This combo gives the chicken a rich and zesty flavor. You can cook the chicken in two ways: oven or grill. The oven method is simple. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet. Roast for 20 to 25 minutes until cooked through. The grill gives a nice smoky taste. Heat a grill pan over medium-high heat and grill the chicken for the same time. Both methods yield juicy chicken! The way you serve the chicken matters. Start with a base of quinoa or couscous in a bowl. Layer on the sliced chicken and veggies like cherry tomatoes and cucumbers. Add red onion for crunch. Drizzle with tzatziki sauce for creaminess. Finish with a sprinkle of fresh parsley for color. This not only tastes good but looks great too. For the full recipe, check out the instructions above. {{image_2}} You can easily switch the chicken for beef or tofu. Use thin slices of beef for a rich flavor. Marinate it just like the chicken for the best taste. If you choose tofu, press it first to remove extra water. Then, cut it into cubes and marinate. Both options give a delicious twist to your bowl. For a gluten-free meal, use quinoa instead of couscous. Quinoa is high in protein and easy to cook. It adds a nice nutty flavor that pairs well with the spices in the chicken. Just rinse it before cooking to remove the bitter coating. This way, you can enjoy your Chicken Shawarma Bowls guilt-free. You can adjust the spice level to suit your taste. If you like it spicy, add more cayenne pepper to the marinade. For a mild option, skip the cayenne and use sweet paprika instead. You can also add fresh herbs, like cilantro or mint, for a unique flavor. Experiment with these changes to make the dish your own. For the complete recipe, check out the Full Recipe section. After enjoying your Chicken Shawarma Bowls, store any leftovers in an airtight container. This helps keep the dish fresh. Place it in the fridge for up to three days. Make sure to separate the chicken from the grains and veggies, if possible. This keeps everything from getting soggy. You can freeze your Chicken Shawarma Bowls for a quick meal later. Use freezer-safe containers or bags. Just be sure to cool the dish completely first. You can freeze the chicken and grains together. However, it's best to keep the fresh veggies and sauce separate. They taste better when added fresh. To reheat your Chicken Shawarma Bowls, use the microwave or oven. For the microwave, place the bowl in for about two minutes on high. Stir halfway through for even heating. If using the oven, set it to 350°F (175°C). Cover the bowl with foil to keep moisture in. Heat for about 10-15 minutes. Check that the chicken is hot all the way through before serving. Enjoy your meal again! You can find the full recipe for these tasty bowls to recreate this delicious dish. A Chicken Shawarma Bowl is a tasty meal made with marinated chicken. The chicken is spiced with cumin, paprika, and other warm spices. You serve it over grains like quinoa or couscous. Fresh veggies like tomatoes and cucumbers add crunch. A drizzle of tzatziki sauce brings creaminess. You get a mix of flavors and colors in one bowl. It's a fun way to enjoy Middle Eastern flavors. You can prepare parts of the Chicken Shawarma Bowl ahead of time. Start by marinating the chicken. You can do this the night before. Just store it in the fridge until you are ready to cook. Cooked quinoa or couscous can also be made ahead. Store it in an airtight container. Chop the veggies and store them separately. This way, you can assemble your bowls quickly when it's time to eat. You can serve many sides with Chicken Shawarma Bowls. Here are some ideas: - Pita bread for a crunchy side - Hummus for dipping - A simple green salad for freshness - Roasted vegetables for extra flavor - Pickles for a tangy bite These sides add variety and make your meal more fun. Enjoy mixing and matching! In this blog post, we explored the key ingredients for Chicken Shawarma Bowls. We discussed how to prepare the marinade, cook the chicken, and assemble the bowls. I shared tips for marinating and cooking, plus ideas for presentation. Remember, you can swap proteins or change flavors to fit your taste. This dish is flexible and fun to make. With proper storage, leftovers can be enjoyed later. By following these steps, you can create delicious meals that impress. Enjoy your cooking adventure!$

Dive into the delicious world of Chicken Shawarma Bowls with this easy and flavorful recipe! Perfectly seasoned chicken paired with fresh veggies and creamy tzatziki makes for a filling meal that's sure to impress. Ideal for any weeknight dinner or meal prep, these bowls are not only tasty but also healthy.

Print Recipe Pin Recipe

Ingredients

2 boneless, skinless chicken breasts

3 tablespoons olive oil

3 teaspoons ground cumin

3 teaspoons ground paprika

2 teaspoons ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust to taste)

4 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

1 cup cooked quinoa or couscous

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ red onion, thinly sliced

½ cup tzatziki sauce (store-bought or homemade)

Fresh parsley, chopped, for garnish

Instructions

In a bowl, mix the olive oil, cumin, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and pepper to create a marinade.

Place the chicken breasts in the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for best results.

Preheat your oven to 400°F (200°C) or use a grill pan over medium-high heat.

Once marinated, place the chicken on a baking sheet lined with parchment paper, or directly onto the grill pan. Roast or grill for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Remove the chicken from the oven or grill, and let it rest for 5 minutes before slicing it into strips.

In serving bowls, layer cooked quinoa or couscous at the bottom.

Top the grains with the sliced chicken, cherry tomatoes, diced cucumber, and red onion slices.

Drizzle tzatziki sauce generously over the top and sprinkle with fresh parsley for garnish.

Serve warm and enjoy your Chicken Shawarma Bowls!

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes (including marinating) | Servings: 4