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- 2 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - ½ teaspoon ground turmeric - ½ teaspoon cinnamon - ½ teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - 1 large cucumber, diced - 1 large tomato, diced - ½ red onion, thinly sliced - 1 cup cooked quinoa (or rice) - ½ cup plain Greek yogurt - Juice of 1 lemon - Fresh parsley, chopped (for garnish) - Different types of meat or plant-based alternatives for variations - Additional toppings like feta cheese or avocado When I create Chicken Shawarma Bowls, I start with these key ingredients. The chicken thighs give a juicy bite, while the marinade adds rich flavor. I use olive oil and garlic for a tasty base. The spices—cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne—bring the shawarma taste to life. For the fresh crunch, I add diced cucumber, tomato, and thin slices of red onion. This mix brightens each bite. For a hearty base, I choose cooked quinoa or rice. Greek yogurt adds creaminess, and lemon juice gives a zesty touch. Finally, fresh parsley tops it all off with vibrant color. Feel free to customize your bowls! You can swap out the chicken for other meats or plant-based options. Adding toppings like feta cheese or avocado can also enhance taste and texture. Check out the Full Recipe for more details on making these bowls delicious! Start by gathering your marinade ingredients. In a large bowl, mix together: - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon smoked paprika - ½ teaspoon ground turmeric - ½ teaspoon cinnamon - ½ teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste Next, add the chicken thighs to the bowl. Make sure they get a nice coat of the marinade. Cover the bowl and place it in the fridge. Let the chicken marinate for at least 30 minutes. For the best flavor, try to marinate for up to 2 hours. Before you start cooking, preheat your grill or frying pan over medium-high heat. This step is key for a good sear. When the grill is hot, place the marinated chicken on it. Cook the chicken for about 5-7 minutes on each side. You want the internal temperature to reach 165°F (75°C). Once done, remove it from heat and let it rest for a few minutes. Then, slice the chicken into strips. Now it’s time to build your bowl! Start with a base of cooked quinoa or rice. Place the sliced chicken right on top. Next, mix together diced cucumber, tomatoes, and red onion in a separate bowl. Add lemon juice, salt, and pepper to this mix. Now layer this vibrant salad over the chicken. For the finishing touch, drizzle some plain Greek yogurt on top. Garnish with freshly chopped parsley. This adds color and flavor. Use colorful bowls for serving. It makes the meal even more inviting! Check out the Full Recipe for more details. To get the best flavor, marinate the chicken for at least 30 minutes. For richer taste, let it sit for up to 2 hours. This allows the spices to soak in well. To keep the chicken juicy, make sure it is well-coated in the marinade. You can also cover the bowl with plastic wrap to seal in moisture during marination. If you don’t want to grill, try baking or broiling the chicken. Preheat your oven to 400°F (200°C). Bake for about 20-25 minutes, flipping halfway. For broiling, keep a close eye to avoid burning. You can use leftover chicken in salads, wraps, or stir-fries. This adds flavor without needing to cook again. Make your bowl look fantastic by arranging the ingredients with care. Start with a base of quinoa or rice. Then, layer the sliced chicken on top. Add the cucumber-tomato salad next. Drizzle Greek yogurt over everything. For a pop of color, sprinkle fresh parsley on top. You can even add lemon wedges on the side for extra zing. {{image_2}} You can make Chicken Shawarma Bowls fit your needs. If you want a gluten-free meal, swap rice with quinoa. Quinoa is tasty and packed with protein. For a vegan or vegetarian option, use chickpeas or tofu instead of chicken. Both options are hearty and full of flavor. To give your bowls a twist, try adding different spices. Harissa brings heat, while za’atar adds a unique flavor. You might also toss in sweet fruits like pomegranate. The burst of sweetness pairs well with savory chicken. Beyond Greek yogurt, explore new dressings. A zesty tahini dressing adds creaminess. Or, try an avocado dressing for a rich taste. Each dressing can change the whole dish and keep it exciting. For the full recipe, check the earlier section. Chicken shawarma bowls stay fresh in the fridge for about three days. Store the chicken, veggies, and grains separately. This keeps everything fresh and tasty. Use airtight containers to prevent moisture loss. Reheat chicken in a skillet over medium heat. This method keeps it juicy. You can also use the microwave, but be careful not to heat it too long. Serve leftovers in a wrap or salad for a fun twist. You can freeze chicken shawarma bowls for up to three months. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. For best results, freeze individual parts, like the chicken and grains, separately. This way, you can mix and match later. You can serve many tasty sides with Chicken Shawarma Bowls. Here are some ideas: - Hummus for a creamy dip. - Pita bread for a great bite. - Roasted vegetables for added crunch. - A light salad to freshen the meal. - Pickled vegetables for tangy flavor. These sides add fun and balance to your meal. They also help to enhance the shawarma's rich taste. Yes, you can use chicken breast. Here are the pros and cons: - Pros: Chicken breast is leaner and lower in fat. - Cons: It may dry out faster than thighs. If you use chicken breast, watch the cooking time. Cook until it reaches 165°F. Keep it juicy by marinating it well. To spice up your Chicken Shawarma Bowls, try these tips: - Add more cayenne pepper to the marinade. - Use chili powder for a different flavor. - Include sliced jalapeños in your salad. - Drizzle hot sauce over the finished bowl. Adjust the heat to your liking. Start small and add more spice as needed. Chicken Shawarma Bowls are healthy and filling. Here’s a quick breakdown: - Calories: About 400-500 per serving, depending on portion size. - Protein: Chicken provides about 25-30g of protein. - Carbs: Quinoa adds healthy carbs and fiber. - Vitamins: Fresh veggies offer many vitamins and minerals. This meal is balanced and satisfying, making it a great choice for lunch or dinner. For the full recipe, check the details above. In this article, we explored how to make delicious chicken shawarma bowls. We covered essential ingredients, marination, cooking techniques, and tips for perfecting your dish. You learned about variations and storage options to enjoy your meal longer. Remember, you can customize with different proteins and spices. This dish not only tastes great but is also flexible to fit your needs. Dive in, get creative, and savor your homemade chicken shawarma bowls!

Chicken Shawarma Bowls

Savor the deliciousness of these Chicken Shawarma Bowls! Perfectly marinated chicken thighs, fresh veggies, and a creamy yogurt dressing come together in a vibrant dish that's as nutritious as it is tasty. Prepare this irresistible recipe in just an hour for a satisfying meal your family will love. Ready to impress your taste buds? Click through to explore the full recipe and elevate your mealtime with these flavorful bowls!
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Ingredients
  

2 boneless, skinless chicken thighs

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon ground turmeric

½ teaspoon cinnamon

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 large cucumber, diced

1 large tomato, diced

½ red onion, thinly sliced

1 cup cooked quinoa (or rice)

½ cup plain Greek yogurt

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, combine olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper to create a marinade.

    Add the chicken thighs to the marinade, making sure they are well-coated. Cover and let marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).

      Preheat your grill or a frying pan over medium-high heat.

        Cook the marinated chicken for about 5-7 minutes per side, or until fully cooked (internal temp should reach 165°F/75°C). Remove from heat and let it rest for a few minutes before slicing.

          In a separate bowl, mix together diced cucumber, tomatoes, and red onion. Drizzle with lemon juice and season with salt and pepper to taste.

            To assemble the bowls, start with a base of quinoa or rice, add the sliced chicken on top, followed by the cucumber-tomato salad.

              Drizzle Greek yogurt on top and garnish with freshly chopped parsley.

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

                  - Presentation Tips: Serve the chicken shawarma bowls in vibrant colored bowls for visual appeal and sprinkle extra parsley on top for a fresh garnish. Add lemon wedges on the side for an extra zing!