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- 2 pounds boneless, skinless chicken thighs - 3 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 1 large cucumber, diced into bite-sized pieces - 1 large ripe tomato, diced - 1 medium red onion, thinly sliced - 1 cup cherry tomatoes, halved - 1 cup cooked quinoa or rice of choice - 1 cup tahini sauce (optional, for drizzling) - Fresh parsley or cilantro, chopped, for garnish - Lemon wedges, for serving and fresh squeezing The main ingredients bring rich flavors to your chicken shawarma bowls. The chicken thighs add juiciness and tenderness. The spices, like cumin and paprika, create a warm, inviting taste. Fresh veggies provide crunch and color, making the dish appealing. - Tahini sauce - Grain base: quinoa or rice Adding tahini sauce gives a creamy touch to your dish. You can choose quinoa or rice as a base. Both options make the meal filling and satisfying. - Lemon wedges - Additional toppings and dressings Serve your bowls with lemon wedges for a fresh kick. You can also add other toppings, like extra herbs or sauces. This allows you to customize each bowl to your taste. For the full recipe, check out the complete guide to making these delicious chicken shawarma bowls! To start, gather your ingredients. In a large mixing bowl, pour in the olive oil. Add ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, onion powder, and salt and pepper. Whisk these together until they blend well. This marinade is key for flavor. Next, add the boneless chicken thighs to the bowl. Make sure each piece is coated in the marinade. Cover the bowl with plastic wrap and put it in the fridge. Let it marinate for at least 30 minutes. For the best flavor, aim for 2 hours if you have time. Now, it's time to cook the chicken. Preheat your grill pan or skillet over medium-high heat. Once hot, place the marinated chicken thighs onto the pan. Grill or sear each side for about 5-7 minutes. You want them fully cooked with a nice char. Check for an internal temperature of 165°F. After cooking, take the chicken off the heat. Let it rest on a cutting board for 5 minutes. This resting time helps the juices stay inside the chicken. Once rested, slice the chicken into thin strips. To build each bowl, start with a good base of cooked quinoa or rice. Then, layer on your toppings. Arrange the diced cucumber, diced tomato, thinly sliced red onion, and halved cherry tomatoes on top. Now, add the sliced chicken on the veggies. If you like, drizzle some tahini sauce over the top for a creamy touch. For the final presentation, sprinkle chopped parsley or cilantro on the bowls. Serve with a lemon wedge for a fresh squeeze. Enjoy your Easy Chicken Shawarma Bowls! For the complete recipe, check out the Full Recipe section. For the best flavor, marinate the chicken for at least 30 minutes. If you have more time, two hours is even better. This allows the spices to soak in deeply. If you run out of a spice, don’t worry! You can swap ground cumin for smoked paprika, or use any spice mix you like. To get nice grill marks, heat your grill pan or skillet well before adding chicken. Place the chicken on the hot surface and let it be. Don’t move it around too much. Cook each side for about 5 to 7 minutes. To check if the chicken is done, use a meat thermometer. It should read 165°F (75°C) when cooked through. Make your bowls look great! Start with a layer of quinoa or rice. Then, arrange the veggies in rows. This adds color and makes it look fancy. Drizzle some tahini sauce on top for extra flavor. You can also add more sauces, like spicy yogurt or garlic sauce, for a tasty twist. {{image_4}} You can change things up by using different proteins. Beef works well if you want a richer taste. Just remember, it cooks faster than chicken. Aim for about 4-5 minutes per side on high heat. Tofu is a great option for a plant-based meal. Press it first to remove excess water. Cook it for about 4-6 minutes per side until golden brown. The base of your bowl is key. Quinoa adds a nice texture and is high in protein. You can also try couscous or farro for a different bite. If you need gluten-free options, use rice or even cauliflower rice. These choices keep your meal light and healthy. Adding fresh herbs can brighten your dish. Try parsley, cilantro, or mint for a fresh twist. You can also play with dressings. A yogurt sauce can add creaminess. For a spicy kick, try a harissa sauce or a smoky chipotle dressing. These small changes can make your chicken shawarma bowl exciting every time. For the complete recipe, check out the Full Recipe. To keep your chicken shawarma bowls fresh, store leftovers in airtight containers. This helps prevent the food from drying out or absorbing other smells in the fridge. Make sure to cool the bowls to room temperature before sealing. You can refrigerate them for up to four days. When ready to eat, reheat the chicken in a skillet over medium heat. This keeps it juicy and flavorful. You can also use a microwave, but check often to avoid drying out the meat. If you want to save the chicken shawarma bowls for later, freezing is a great option. Divide the meal into portions and place them in freezer-safe containers. Make sure to label each container with the date. You can freeze the bowls for up to three months. When you’re ready to enjoy them, thaw the bowls overnight in the fridge. For reheating, use the oven or microwave until everything is heated through. The chicken and veggies in your bowls will last about four days in the fridge. If you freeze them, they last longer but may lose some texture. For safe food storage, always check for signs of spoilage. If you see any off smells or discoloration, it's best to toss them. Keep your food fresh and safe to eat by following these simple tips! Marinate chicken for at least 30 minutes. This lets the flavors soak in well. For best taste, aim for up to 2 hours. The longer you marinate, the more intense the flavor. Yes, you can prepare this recipe ahead of time. Marinate the chicken and store it in the fridge. Cook the chicken just before you need it. You can also chop the veggies in advance. Store them separately to keep them fresh. Pair your chicken shawarma bowls with tasty sides like: - Hummus - Pita bread - Tabbouleh - Roasted veggies - Greek salad These sides add flavor and texture to your meal. This recipe is great for meal prep! You can store cooked chicken and veggies in containers. Keep them in the fridge for up to four days. For easy meals, just reheat and assemble your bowls. This way, you have healthy meals ready when you need them. In this post, we explored the key ingredients and steps for making chicken shawarma bowls. We discussed the main components like chicken, olive oil, fresh veggies, and optional tahini sauce. Cooking techniques, garnishing ideas, and variations were also covered. In my experience, the right marinade and cooking method are crucial for flavor. Don't hesitate to experiment with your favorite ingredients. Embrace the joy of creating your own unique meal. Enjoy every delicious bite!

Easy Chicken Shawarma Bowls

Discover how to create delicious Flavor-Packed Chicken Shawarma Bowls that will impress your family and friends! This easy recipe features marinated chicken thighs grilled to perfection and served over a colorful bed of quinoa or rice, topped with fresh veggies and a drizzle of tahini sauce. Perfect for meal prep or a healthy weeknight dinner. Click to explore this mouthwatering recipe and elevate your cooking today!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

3 tablespoons extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon ground turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 large cucumber, diced into bite-sized pieces

1 large ripe tomato, diced

1 medium red onion, thinly sliced

1 cup cherry tomatoes, halved

1 cup cooked quinoa or rice of choice

1 cup tahini sauce (optional, for drizzling)

Fresh parsley or cilantro, chopped, for garnish

Lemon wedges, for serving and fresh squeezing

Instructions
 

Prepare the Marinade: In a large mixing bowl, pour in the olive oil and add the ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, onion powder, along with a generous pinch of salt and freshly cracked black pepper. Whisk together until well combined to form a cohesive marinade.

    Marinate the Chicken: Add the boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid, and refrigerate for a minimum of 30 minutes, allowing the flavors to deeply infuse. For optimal taste, marinate for up to 2 hours.

      Cooking the Chicken: Preheat a grill pan or a skillet over medium-high heat until hot. Once heated, place the marinated chicken thighs onto the cooking surface. Grill or sear each side for approximately 5-7 minutes, or until fully cooked through and an appetizing char develops, indicated by an internal temperature of 165°F (75°C).

        Rest and Slice the Chicken: After cooking, transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Once rested, slice the chicken into thin strips.

          Assemble the Bowls: To create each bowl, start with a generous base of cooked quinoa or rice. On top, artistically arrange the diced cucumber, diced tomato, thinly sliced red onion, and halved cherry tomatoes.

            Finish with Chicken and Sauce: Place the sliced chicken thighs atop the veggie medley and drizzle with tahini sauce, if desired, for a creamy finish.

              Garnish and Serve: Sprinkle freshly chopped parsley or cilantro over the bowls for a pop of color and freshness. Serve each bowl with a lemon wedge on the side for an optional zesty squeeze just before enjoying.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: Use deep, contrasting bowls to enhance the colors of the salad ingredients and arrange the components in a visually appealing manner, showcasing the vibrant colors.