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Chicken and Marinade Components For the chicken shawarma, I use: - 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper to taste The marinade makes the chicken juicy and packed with flavor. Mix the olive oil, garlic, and spices well. This blend gives the chicken its signature shawarma taste. Fresh Vegetables and Grains The bowl needs vibrant veggies and grains: - 1 cup cooked quinoa or couscous - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup mixed greens or baby spinach These fresh ingredients add crunch and nutrition. I love using quinoa for its protein. The colors from the veggies make the bowl more appealing. Sauce and Garnish Essentials Don't forget the sauce and garnish: - 1/4 cup plain Greek yogurt - 2 tablespoons tahini - Juice of 1 lemon - Fresh parsley for garnish The sauce is creamy and tangy. It brings everything together. A sprinkle of parsley adds a nice touch. You can find the complete list of ingredients and instructions in the Full Recipe. Start by gathering all your marinade ingredients. You need olive oil, minced garlic, and spices. In a mixing bowl, whisk together: - 2 tablespoons olive oil - 3 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper - Salt and pepper to taste Mix until it’s smooth. Next, add 1 lb of boneless, skinless chicken thighs. Make sure to coat them well with the marinade. Let the chicken sit for at least 30 minutes. If you have time, let it sit overnight in the fridge. This helps the flavors really sink in. Preheat your grill pan or a skillet over medium-high heat. Once it’s hot, add the marinated chicken. Cook each side for about 6 to 7 minutes. You want nice grill marks and fully cooked chicken. To check, the chicken should reach an internal temperature of 165°F. After cooking, let the chicken rest for a few minutes. Then, slice it into bite-sized pieces. Grab a large bowl for your base. You can use cooked quinoa or couscous as the first layer. Add about 1 cup of either. Next, pile on your fresh veggies: - 1 cup mixed greens or baby spinach - 1 cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced Then, arrange the sliced chicken on top of this colorful salad mix. For the dressing, whisk together in a small bowl: - 1/4 cup plain Greek yogurt - 2 tablespoons tahini - Juice of 1 lemon Drizzle this creamy dressing over the chicken and salad. Finish your bowl with fresh parsley for a pop of color. Enjoy your Easy Chicken Shawarma Bowl! For more details, check the Full Recipe. To get tender chicken, use thighs instead of breasts. Thighs stay juicy during cooking. Start by marinating the chicken for at least 30 minutes. Longer marinating makes a big difference. You can even marinate overnight for extra flavor. When cooking, make sure your pan is hot. This gives the chicken nice grill marks and seals in juices. Marinade time is key for great taste. A short marinade gives some flavor, but more time is better. Aim for at least 30 minutes. If you can, try to marinate overnight. This allows the spices to soak in deeply. The garlic, cumin, and paprika create a warm, rich flavor. Make your bowl look great with colorful layers. Start with a base of quinoa or couscous. Add greens for a fresh crunch. Then, pile on the veggies like cucumbers and tomatoes. Place the sliced chicken on top for a beautiful look. Drizzle the yogurt sauce over everything for creaminess. Finish with a sprinkle of fresh parsley. A well-presented meal makes it even more fun to eat! For more details, check the Full Recipe. {{image_2}} You can swap chicken for other proteins to change the flavor. Try beef, lamb, or turkey. For a plant-based option, use chickpeas or tofu. Season them with the same spices for a similar taste. Each protein brings its unique flavor and texture. This keeps your meals fun and varied. If you need a gluten-free meal, quinoa or brown rice works well. For a vegetarian twist, replace chicken with roasted veggies or falafel. Roasted eggplant and zucchini add a great taste. Pair these with the same fresh toppings and sauces. You won't miss the meat at all. Dressings can change the whole dish. The yogurt and tahini sauce is creamy and delicious. You can also try a spicy harissa sauce for heat. Add toppings like sliced avocado or pickled onions for extra flavor. Fresh herbs like cilantro or mint can brighten up your bowl. Mix and match to find your favorite combinations. For the full recipe, check out the link provided. To keep your chicken shawarma bowls fresh, place leftovers in an airtight container. Store them in the fridge. They will stay good for about three to four days. Make sure the chicken is cool before sealing it. This helps prevent condensation and sogginess. When you’re ready to eat your leftovers, heat them gently. You can use the microwave or a skillet. If using a microwave, cover the bowl with a lid or a damp paper towel. This keeps moisture in. Heat for about 1-2 minutes, or until warm. If using a skillet, heat over medium heat. Stir occasionally to warm it evenly. Freezing is a great option if you want to save your chicken shawarma bowls for later. First, cool the dish completely. Then, divide it into portions and place them in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze them for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating. This keeps the flavors and texture nice! For the full recipe, check out the Sizzling Chicken Shawarma Bowls. The best way to marinate chicken for shawarma is to mix spices and oil. I use olive oil, garlic, cumin, paprika, turmeric, cinnamon, and cayenne pepper. This mix gives the chicken great flavor. I let it sit for at least 30 minutes. For deeper taste, marinate overnight in the fridge. This method makes the chicken juicy and full of flavor. Yes, you can use other grains instead of quinoa or couscous. Brown rice, farro, or barley work well too. Each grain adds its own taste and texture. Choose what you like or have on hand. Just make sure to cook them before adding to your bowl. To make this meal spicier, add more cayenne pepper or some chili flakes. You can also use hot sauce in the dressing. If you want it milder, reduce the cayenne or skip it. You can also add more yogurt to cool it down. Adjust the spice to fit your taste! You’ve learned how to make easy chicken shawarma bowls. We covered the main ingredients, cooking steps, and variations. You now know how to store leftovers and reheat them well. My final thoughts? This dish is not only tasty but also flexible. You can change it up to suit your taste. Enjoy making it your own!

Easy Chicken Shawarma Bowls

Discover the vibrant flavors of Sizzling Chicken Shawarma Bowls! This delicious recipe features tender marinated chicken thighs grilled to perfection, served over a bed of quinoa or couscous, mixed greens, and fresh veggies. Drizzle with a creamy yogurt-tahini sauce for a tasty twist. Perfect for meal prep or a weeknight dinner. Click through to explore this flavorful recipe that will impress your family and friends!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

3 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup cooked quinoa or couscous

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, thinly sliced

1 cup mixed greens or baby spinach

1/4 cup plain Greek yogurt

2 tablespoons tahini

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

In a mixing bowl, whisk together olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper.

    Add the chicken thighs to the bowl and coat them evenly with the marinade. Let it sit for at least 30 minutes (or up to overnight in the refrigerator for more flavor).

      Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes per side, or until the chicken is fully cooked and has nice grill marks.

        Remove the chicken from heat and let it rest for a few minutes before slicing it into bite-sized pieces.

          In a large bowl, layer the cooked quinoa or couscous, followed by mixed greens, diced cucumber, halved cherry tomatoes, and sliced red onion.

            Arrange the sliced chicken on top of the salad mixture.

              In a small bowl, whisk together Greek yogurt, tahini, and lemon juice until smooth. Drizzle this dressing over the chicken and salad.

                Garnish with fresh parsley for a burst of color and flavor.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4