Chicken Shawarma Grain Bowls

These Chicken Shawarma Grain Bowls are the perfect weeknight dinner! Bright and flavorful with a delicious blend of herbs and spices, then paired with just the right amount of tang, this bowl recipe gives you a healthy meal that's anything but ordinary. Pair this chicken shawarma recipe with cucumbers, tomatoes, quinoa, feta, a creamy dill yogurt sauce, and pita bread for a truly incredible dinner or make-ahead lunch!

Course Dinner, Lunch, Dinner, Appetizer, Main Course

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 35

Marinate Time 1

Total Time 1 40

Servings Bowls

Calories 487kcal

Author Christine McMichael

Ingredients

Chicken Shawarma

1 pound boneless chicken thighs
2 teaspoons minced garlic
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon cardamom
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne optional
1 1/2 teaspoon black pepper
1/2 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons olive oil

Grain Bowls (divide ingredients)

1 1/2 cups cooked brown rice or quinoa
1 small red onion, sliced optional
1-2 cups sliced tomatoes
2 cups chopped lettuce or spinach
1 medium cucumber, sliced
1-2 medium whole wheat pita
fresh parsley to taste, garnish

Yogurt Sauce

1/2 cup plain Greek yogurt
2 Tablespoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh dill or 1/2 teaspoon dried dill
1 teaspoon water or white wine vinegar to thin the dressing

Instructions

Mix together the chicken shawarma ingredients (except for the chicken thighs).
Add in the chicken thighs, coating evenly in the marinade.
Marinate the chicken for at least 30 minutes to 1 hour (if possible), but up to overnight.
Place the oven rack 8-10 inches from the broiler and preheat the oven to 400 degrees F.
Line a baking sheet with foil and top with a metal, oven-safe wire rack.
Bake for 15 minutes.
Turn on the broiler (at 500 degrees F).
Broil for 10-12 minutes, rotating halfway through and ensuring that the chicken doesn’t burn to a crisp (some crispy is good, though!)
Remove the chicken from the oven and let it rest for about 5-7 minutes.
While the chicken is baking and broiling, prepare the bowls by dividing the bowl ingredients into 4 bowls.
Slice the chicken into strips.
Add the chicken to the bowls.
Drizzle the yogurt sauce over each of the bowls and enjoy!

Video

Notes

Time-Saving Tips:

This meal is perfect for batch cooking for the week ahead. Batch cooking is one of my all-time favorite time-saving tips! The ingredients can be made in bulk and stored separately, only mixing them right when you're ready to eat.

You can save additional time by buying steam-in-a-bag brown rice or quinoa. One bag makes just enough for this recipe (4 servings) and takes 90 seconds to cook!

The chicken can be cooked the night before so it's ready for a quick and easy dinner the next day!

Nutrition