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Chicken Shawarma Bowl
Print Recipe

Chicken Shawarma Bowl

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

  • 1 pound boneless skinless chicken thighs (juicy and forgiving)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika smoked if you’ve got it
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder adjust to your heat tolerance
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa or rice your call
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup chopped fresh parsley or cilantro
  • 1/2 cup tzatziki or yogurt-garlic sauce
  • Optional toppings: pickles feta, lemon wedges, olives

Instructions

  • Marinate the chicken: In a bowl, mix olive oil, cumin, paprika, garlic powder, coriander, chili powder, salt, and pepper. Toss in the chicken until well coated. Let it soak up flavor for 15–20 minutes if you’ve got the time.
  • Cook the chicken: Heat a skillet over medium-high heat. Add the chicken and cook 6–8 minutes per side, until nicely browned and cooked through. Rest for a couple of minutes, then slice thin.
  • Prepare the bases: Warm your quinoa or rice if you’re using it. Fluff it with a fork so it doesn’t clump into a brick.
  • Prep the veggies: Chop the cucumber, halve the tomatoes, and slice the onion. Chop the herbs. If you’re feeling fancy, splash a little lemon juice on the onions to tame their bite.
  • Assemble the bowls: Start with a bed of grains, add chicken, then pile on veggies. Dollop tzatziki or yogurt sauce on top. If you’re into extras, sprinkle feta or olives and squeeze a lemon wedge over the lot.