Chicken Shawarma Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4 -6 bowls
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Calories
176 kcal
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Cuisine
Mediterranean, American
Chicken Shawarma Bowls
Description
Chicken Shawarma Bowls feature chicken breasts marinated in a blend of olive oil, lemon juice, garlic, and a variety of warmed spices like cumin, paprika, turmeric, curry powder, and cinnamon. The marinade tenderizes the chicken while infusing the meat with complex aroma and taste. After marinating for at least an hour, the chicken is grilled until cooked through with a slightly charred exterior.
The grilled chicken is assembled in bowls with cooked grains such as couscous, quinoa, or rice pilaf, alongside fresh ingredients like diced cucumber, tomatoes, artichoke hearts, sliced red onions, olives, and crumbled feta cheese. The garlic yogurt sauce adds a creamy, tangy element that complements the spices and fresh toppings.
Serve the bowls with a squeeze of fresh lemon and fresh parsley for garnish. This recipe allows making the marinade in advance, and the chicken can be frozen with the marinade for future meals, providing convenience and versatility in meal planning.
Ingredients
Shawarma Chicken Marinade
- 1 pound chicken breast 2 large boneless, skinless breasts. Cut in half, lengthwise. Try boneless skinless chicken thighs too
- 1 tablespoon olive oil I like extra virgin
- 1 medium lemon juiced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon curry powder
- 1/8 teaspoon cinnamon
- Dash red pepper flakes
- black pepper to taste, freshly ground
- Garlic Yogurt Sauce easy recipe, 1
OPTIONAL TOPPINGS
- couscous rice pilaf, brown rice or quinoa (cooked) 1 cup serving per person
- English cucumber diced or sliced
- grape tomatoes or cherry tomatoes, diced or halved
- 1 artichoke hearts halved (brined or marinated, grill if time, canned
- feta cheese crumble on top
- flat leaf parsley optional, chopped, fresh, garnish
- lemon squeeze over entire ingredients when serving, wedge
- red onion sliced or pickled
- Greek olives or Kalamata olives, sliced
Instructions
Prepping the Marinade for Chicken Shawarma
- Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.
- In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.
Grilling Chicken & Assembling the Bowls
- Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.
- Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil; allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.
Notes
- You can substitute store-bought Tzatziki sauce for the garlic yogurt sauce for convenience.
- If freezing marinated chicken, remove as much air as possible and freeze flat; thaw either overnight in the refrigerator or a few hours at room temperature before grilling.
- Prepare multiple batches by dividing the chicken and marinade into one-pound portions for easier freezing and use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 bowls
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 176kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 715mg | 30% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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