Description
Delicious and flavorful Homemade Chicken Shawarma Bowls featuring tender marinated chicken thighs grilled to perfection, served over a bed of rice or quinoa with fresh mixed vegetables and drizzled with creamy tahini sauce. This recipe brings the vibrant spices and smoky notes of traditional shawarma into a wholesome, easy-to-make bowl perfect for a satisfying lunch or dinner.
Ingredients
Scale
Protein & Marinade
- 1.5 pounds Boneless, skinless chicken thighs
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Smoked paprika
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Base & Vegetables
- 2 cups Cooked rice or quinoa
- 2 cups Mixed fresh vegetables (cucumbers, cherry tomatoes, and red onion)
Sauce & Garnish
- 0.5 cup Tahini sauce
- Optional: Fresh herbs and lemon juice for garnish
Instructions
- Prepare the Marinade: In a large bowl, combine minced garlic, ground cumin, ground coriander, smoked paprika, extra virgin olive oil, salt, and black pepper. Mix thoroughly to create a flavorful marinade base.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, making sure each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Rice or Quinoa: While the chicken marinates, cook rice or quinoa according to the package instructions and set aside, ready to build your bowls.
- Grill the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes on each side, until they are fully cooked through and reach an internal temperature of 165°F (74°C).
- Rest and Slice the Chicken: Remove the chicken from the heat and let it rest for 5 minutes to retain juices. Then slice into strips suitable for serving in bowls.
- Prepare the Vegetables: Chop the mixed fresh vegetables—cucumbers, cherry tomatoes, and red onion—into bite-sized pieces, then arrange them in serving bowls.
- Assemble the Bowls: Layer cooked rice or quinoa at the bottom of each bowl, add the sliced chicken on top, and arrange the fresh vegetables alongside.
- Drizzle with Tahini: Generously drizzle tahini sauce over each assembled bowl, adding extra flavor and creaminess.
- Garnish and Serve: Optionally garnish with fresh herbs and a squeeze of lemon juice for brightness, and serve the bowls immediately while warm and fresh.
Notes
- Marinate the chicken for longer (up to 24 hours) for deeper flavor.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs are juicier.
- Use quinoa if you want a higher-protein, gluten-free base.
- Adjust the tahini sauce quantity to taste or substitute with garlic yogurt sauce for variation.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently.
