Chicken Shawarma Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
449 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Shawarma Bowl
Description
The Chicken Shawarma Bowl recipe features bite-sized chicken breast pieces seasoned with ras el hanout, smoked paprika, salt, and pepper, then sautéed with sliced white onion until golden and cooked through. This creates flavorful, tender chicken with savory, warm spices.
Quinoa is thoroughly rinsed and boiled until the grains split and fluff up, offering a light, nutty base for the bowl. The accompanying vegetable salad blends chopped red onion, yellow bell pepper, cucumber, grape tomatoes, and fresh parsley tossed with lemon juice and olive oil, adding brightness and crunch.
This bowl can be served warm or at room temperature and balances protein, grains, and fresh vegetables in one dish. The chicken may be prepared ahead and reheated. The seasoning base can be swapped between ras el hanout and homemade shawarma blends depending on availability and flavor preference. Leftovers keep well refrigerated for up to four days and can be frozen for longer storage.
Quinoa can also be substituted with cauliflower rice or brown rice if desired, and the chicken replaced with thighs, beef, or lamb for variation.
Ingredients
For chicken:
- 3-4 chicken breast cut into small bite-sized cubes, boneless, skinless
- 1 tsp. ras el hanout or shawarma seasoning ** see notes
- 1 tsp. smoked paprika
- 1/2 tsp. kosher salt
- ¼ tsp black pepper ground
- 2 tbsp. extra virgin olive oil divided
- 1 small white onion sliced
For the bowls:
- 1 cup quinoa dry
- 1.5 cups water
- 1 small red onion
- 1 small yellow bell pepper
- 3 garden cucumber about 1 cup chopped
- 1 cup grape tomato different colors if desired, or cherry tomato
- 1 lemon juiced
- 2 tbsp. olive oil
- 1-2 tbsp. Curly parsley fresh, chopped
Instructions
- Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. (if using shawarma seasoning do not add the paprika)
- Heat a non-stick pan over medium-high heat. Add oil and sliced white onion; sauté until translucent.
- Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Set aside on a plate. (This step can be made ahead)
- Prepare quinoa, using a fine-mesh strainer, rinse the quinoa under cold running water.
- Rub and swish the quinoa with your hands while rinsing to remove the natural coating. At first, the water will be whiteish, but as you let it run, it will get clear. Drain the quinoa and place it into a pot.
- Add 1.5 cups of water, about 2/3 tsp of kosher salt, and set the heat to high. Boil until liquid is cooked off and 'tails' are visible about 12-15 minutes.
- While the quinoa is cooking prepare the salad, chop the onion, bell pepper, cucumber, tomatoes, and parsley. Combine chopped onion, bell pepper, cucumber, and cherry tomatoes to a bowl.
- Add lemon juice, olive oil, a pinch of salt and ground pepper; toss well to combine. Garnish with chopped parsley and set aside.
- When the quinoa is done, fluff with a fork and allow it to cool.
- For assembling, add quinoa to the serving bowls.
- Top each serving with chicken shawarma. Add the salad next to it and serve.
- OPTIONAL: drizzle a bit of lemon juice over the chicken shawarma
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat in the microwave before serving.
- You can freeze cooked Chicken Shawarma portions for up to 2 months; thaw fully before reheating.
- Ras el hanout is a Middle Eastern spice mix and can be substituted with homemade shawarma seasoning made from cumin, coriander, paprika, garlic powder, turmeric, cinnamon, salt, and black pepper.
- Chicken breast can be replaced with boneless chicken thighs, beef, or lamb as preferred.
- Quinoa can be swapped for cauliflower rice or brown rice for different textures or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 358mg | 15% |
| Potassium | 1117mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1347IU | 27% |
| Vitamin C | 80mg | 89% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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