Chicken Shawarma Bowls

$For these delicious Chicken Shawarma Bowls, you will need: - 1 lb boneless, skinless chicken thighs - 2 cups cooked quinoa (or rice) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - ½ cup hummus (store-bought or homemade) - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) The marinade is key to great flavor. Here are the ingredients: - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper, to taste This marinade brings out the best in the chicken. The spices meld together, making each bite tasty. Toppings can elevate your bowl. Consider adding: - Toasted pita chips for crunch - A drizzle of spicy yogurt sauce for heat These toppings add texture and flavor. You can mix and match based on your preferences. Enjoy the fresh taste of each bite! For the complete recipe, check out the Full Recipe section. To start, you will need to create a tasty marinade. In a bowl, mix together 3 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of paprika, 1 teaspoon of turmeric, and ½ teaspoon of cayenne pepper. Add salt and pepper to taste. Whisk until everything is well combined. Next, add 1 pound of boneless, skinless chicken thighs to the bowl. Make sure each piece is fully coated with the marinade. Cover the bowl with plastic wrap and place it in the fridge. Let it sit for at least 1 hour, or overnight for more flavor. When you are ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps with easy cleanup and prevents sticking. Take the marinated chicken thighs from the fridge and place them on the baking sheet in a single layer. Bake them for 20-25 minutes. You want the chicken to be fully cooked and golden brown. The internal temperature should be at least 165°F (75°C). While the chicken bakes, you can cook 2 cups of quinoa or rice. Chop your veggies: halve the cherry tomatoes, dice the cucumber, and slice the red onion. After the chicken is done, let it rest for 5 minutes. This keeps it juicy. Slice the chicken into strips. Now, take your serving bowls. Start with a base of the cooked quinoa or rice. Add the sliced chicken on top. Next, add the halved cherry tomatoes, diced cucumber, and sliced red onion. For a creamy touch, add a scoop of hummus. Finish by sprinkling fresh chopped parsley on top for color. Serve with lemon wedges for a zesty kick! Enjoy this easy and flavorful meal. For the full recipe, check it out! To get the best flavor, marinate the chicken for at least one hour. I recommend overnight for even more taste. Use a bowl that fits the chicken well, so it covers every piece. Make sure the marinade coats the chicken evenly. This helps the spices stick and infuse the meat. You can also use a zip-top bag for easy cleanup. Just remove as much air as possible before sealing. Preheat your oven to 400°F (200°C) before placing the chicken inside. This ensures even cooking. Use parchment paper on the baking sheet to avoid sticking. Arrange the chicken in a single layer for even heat. Bake for 20-25 minutes until the chicken reaches 165°F (75°C). Let the chicken rest for five minutes before slicing. This keeps it juicy and flavorful. Start with a base of cooked quinoa or rice. Top it with sliced chicken, cherry tomatoes, cucumber, and red onion. Add a generous scoop of hummus for creaminess. Fresh parsley not only adds flavor but also a splash of color. For an extra crunch, consider adding toasted pita chips. A squeeze of lemon juice elevates the dish further. These simple touches create a complete and satisfying meal. For the full recipe, check the details above. {{image_4}} If you want to switch up your chicken shawarma bowl, try other proteins. You can use beef, lamb, or turkey for a twist. Each meat brings its own flavor. Tofu is a great option for a meat-free meal. It absorbs flavors well and is healthy. For a vegetarian shawarma bowl, skip the meat and use roasted veggies. Eggplant, zucchini, and bell peppers work well. You can also use chickpeas or lentils for protein. Marinate them just like the chicken. This adds great flavor and makes your bowl filling. You can customize your shawarma bowls with various toppings. Try adding pickled vegetables for a tangy kick. Feta cheese adds creaminess, while olives give a salty bite. Fresh herbs like mint or cilantro can freshen the dish. Serve with pita bread or a side salad for a complete meal. For more ideas, check out the Full Recipe for extra inspiration! You can store leftover chicken shawarma bowls in the fridge. Use an airtight container to keep them fresh. Make sure to let the bowls cool before sealing. Store them for up to three days. Keep the toppings separate to avoid sogginess. To reheat, place your bowl in the microwave. Heat it for one to two minutes. Check if it's warm enough before eating. You can also reheat in the oven. Use 350°F (175°C) for about 10-15 minutes. Cover it with foil to keep it moist. You can freeze chicken shawarma bowls too. Use freezer-safe containers or bags. They can last for up to three months in the freezer. When you want to eat them, thaw overnight in the fridge. Reheat as mentioned above for the best taste. For more details, check the Full Recipe. The best type of chicken for shawarma is boneless, skinless chicken thighs. They have more fat than chicken breasts, which keeps them juicy and flavorful. Thighs also absorb marinades well. If you prefer, you can use chicken breasts, but they may dry out quicker. Yes, you can make Chicken Shawarma Bowls ahead of time. You can marinate the chicken the night before. This makes the flavors richer. Cook the chicken, quinoa, and chop the veggies. Store everything in the fridge. When you're ready to eat, just assemble the bowls. To make shawarma sauce, mix yogurt, garlic, lemon juice, and spices. Here’s a simple recipe: - 1 cup plain yogurt - 2 cloves garlic, minced - Juice of 1 lemon - 1 teaspoon ground cumin - Salt to taste Stir them together in a bowl until smooth. This sauce adds creaminess and tang to your shawarma bowls. For more details, check the Full Recipe. Chicken shawarma bowls are easy and fun to make. We covered the best ingredients, marinade, and toppings. I shared step-by-step instructions for marinating and baking the chicken. You learned tips for great cooking and creative variations. Plus, I included storage info and FAQs to help you. Enjoy making your own shawarma bowls. They are tasty and perfect for any meal! Now, you can impress your friends and family with this dish. Get cooking!$

Get ready to indulge in these Savory Chicken Shawarma Bowls! Packed with marinated chicken thighs, vibrant veggies, and creamy hummus on a bed of quinoa or rice, this recipe is a flavor explosion. Perfect for lunch or dinner, it’s easy to make and absolutely delicious. Click through to explore this satisfying recipe and bring a taste of the Mediterranean to your table today!

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Ingredients

1 lb boneless, skinless chicken thighs

3 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 cups cooked quinoa (or rice)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

½ cup hummus (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

In a mixing bowl, combine 3 tablespoons of olive oil with the minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and pepper. Whisk the ingredients together until you have a well-blended marinade.

Take the chicken thighs and place them into the marinade, ensuring each piece is thoroughly coated. Cover the bowl tightly with plastic wrap and store it in the refrigerator to marinate for at least 1 hour; for a richer flavor, let it marinate overnight.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.

Arrange the marinated chicken thighs on the prepared baking sheet in a single layer. Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C), with a nice golden-brown appearance.

While the chicken is baking, cook the quinoa (or rice) according to the package directions. Meanwhile, chop the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion.

Once the chicken is finished baking, allow it to rest for 5 minutes before slicing it into strips for easy serving.

In individual serving bowls, create a base layer using the cooked quinoa (or rice). Top this with the freshly sliced chicken, followed by the halved cherry tomatoes, diced cucumber, and sliced red onion.

Finish each bowl with a generous scoop of hummus and sprinkle with fresh chopped parsley for a pop of color and flavor.

Serve the bowls alongside lemon wedges to squeeze on top for an added zesty kick!

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4

- Serving Suggestions: For an additional crunch, consider adding toasted pita chips around the bowls or drizzling a spicy yogurt sauce for a delightful kick!