There’s something magical about a bowl filled with vibrant colors and bold flavors. The Grilled Chicken Shawarma Bowl is just that—a delightful mix of marinated chicken, fresh veggies, and creamy tahini sauce. It’s perfect for those busy weeknights when you want something quick yet impressive. I remember the first time I tried shawarma; the spices danced on my palate, and I knew I had to recreate that experience at home. This recipe not only satisfies your taste buds but also nourishes your body, making it a go-to for any occasion.
Why You’ll Love This Grilled Chicken Shawarma Bowl
This Grilled Chicken Shawarma Bowl is a game-changer for your dinner routine. It’s quick to prepare, taking just over an hour, including marinating time. The flavors are bold yet balanced, making it a hit with everyone at the table. Plus, it’s packed with protein and fresh veggies, so you can feel good about what you’re eating. Whether you’re impressing guests or just treating yourself, this bowl delivers satisfaction every time.
Ingredients for Grilled Chicken Shawarma Bowl
Gathering the right ingredients is the first step to creating your Grilled Chicken Shawarma Bowl. Here’s what you’ll need:
Boneless, skinless chicken breasts: The star of the show! They’re lean and soak up the marinade beautifully.
Plain Greek yogurt: This adds creaminess and helps tenderize the chicken, making it juicy and flavorful.
Olive oil: A healthy fat that enhances the marinade and keeps the chicken moist on the grill.
Lemon juice: Freshly squeezed is best! It brightens the flavors and adds a zesty kick.
Garlic: Minced garlic brings a robust flavor that complements the spices perfectly.
Ground spices: Cumin, paprika, turmeric, coriander, and cinnamon create that signature shawarma flavor. Each spice adds its unique touch, making the dish aromatic and delicious.
Cayenne pepper: Optional, but it adds a nice heat if you’re feeling adventurous!
Salt and pepper: Essential for seasoning, enhancing all the flavors in the dish.
Cooked quinoa or rice: The base of your bowl. Quinoa is a great gluten-free option, while rice is a classic choice.
Fresh vegetables: Cherry tomatoes, cucumber, and red onion add crunch and freshness. Feel free to mix in your favorites!
Fresh parsley: A sprinkle of this herb adds a pop of color and freshness to the bowl.
Tahini: This creamy sesame paste is the key to the delicious sauce that ties everything together.
Pita bread: Optional, but it’s perfect for scooping up all the goodness!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients; each one plays a vital role in creating a dish that’s not just a meal, but an experience!
How to Make Grilled Chicken Shawarma Bowl
Creating a Grilled Chicken Shawarma Bowl is a straightforward process that brings a burst of flavor to your table. Follow these simple steps, and you’ll be enjoying a delicious meal in no time!
Step 1: Prepare the Marinade
Start by grabbing a large bowl. Combine the Greek yogurt, olive oil, lemon juice, and minced garlic. Then, add the ground spices: cumin, paprika, turmeric, coriander, cinnamon, and cayenne pepper if you like a kick. Season with salt and pepper. Mix everything until it’s well blended. This marinade is the heart of your dish, so don’t rush it!
Step 2: Marinate the Chicken
Now, take your chicken breasts and place them in the marinade. Make sure they’re fully coated; this is where the magic happens! Cover the bowl and refrigerate for at least an hour. If you have time, let it marinate overnight for even more flavor. Trust me, it’s worth the wait!
Step 3: Grill the Chicken
Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side. You want that beautiful char and an internal temperature of 165°F. After grilling, let the chicken rest for 5 minutes before slicing. This keeps it juicy!
Step 4: Make the Tahini Sauce
While the chicken is resting, it’s time to whip up the tahini sauce. In a small bowl, whisk together tahini, water, lemon juice, and a pinch of salt. Keep mixing until it’s smooth and creamy. This sauce is the perfect finishing touch, adding richness to your bowl.
Step 5: Assemble the Bowls
Now comes the fun part! Divide the cooked quinoa or rice among four bowls. Top each bowl with sliced grilled chicken, cherry tomatoes, cucumber, red onion, and a sprinkle of fresh parsley. Drizzle the tahini sauce generously over the top. If you’re feeling fancy, serve with warm pita bread on the side. Enjoy your creation!
Tips for Success
Let the chicken marinate overnight for maximum flavor.
Use a meat thermometer to ensure the chicken is perfectly cooked.
Experiment with different veggies like bell peppers or avocados for added nutrition.
For a creamier tahini sauce, adjust the water to your desired consistency.
Don’t skip the resting time after grilling; it keeps the chicken juicy!
Equipment Needed
Grill or Grill Pan: A traditional grill works best, but a grill pan on the stovetop is a great alternative.
Large Bowl: For mixing the marinade. Any mixing bowl will do!
Whisk: Essential for blending the tahini sauce smoothly.
Meat Thermometer: Optional, but it ensures perfectly cooked chicken.
Cutting Board and Knife: For slicing the chicken and prepping veggies.
Variations
Vegetarian Option: Swap the chicken for grilled chickpeas or marinated tofu for a hearty plant-based bowl.
Spice it Up: Add more cayenne pepper or a dash of harissa to the marinade for an extra kick.
Grilled Veggies: Toss some zucchini, bell peppers, or eggplant on the grill for a smoky flavor boost.
Whole Grain Base: Use farro or brown rice instead of quinoa for a different texture and flavor.
Herb Variations: Experiment with fresh mint or cilantro instead of parsley for a unique twist.
Serving Suggestions
Side Salad: A simple cucumber and tomato salad drizzled with olive oil complements the bowl perfectly.
Refreshing Drink: Pair with a cool mint lemonade or a light beer for a refreshing contrast.
Presentation: Serve in colorful bowls to highlight the vibrant ingredients and make it visually appealing.
Pita Chips: Crunchy pita chips on the side add a delightful texture to your meal.
FAQs about Grilled Chicken Shawarma Bowl
Can I make the Grilled Chicken Shawarma Bowl ahead of time?
Absolutely! You can marinate the chicken a day in advance and store it in the fridge. Just grill it when you’re ready to serve. The quinoa or rice can also be cooked ahead and reheated.
What can I substitute for tahini in the sauce?
If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute. They’ll give a different flavor but still create a creamy sauce.
Is this recipe gluten-free?
Yes! The Grilled Chicken Shawarma Bowl is gluten-free, especially if you use quinoa or rice as your base. Just ensure your tahini and any other ingredients are certified gluten-free.
Can I use other proteins instead of chicken?
<pCertainly! You can swap the chicken for grilled shrimp, beef, or even marinated tofu for a vegetarian option. Each protein will bring its unique flavor to the bowl.
How can I make this dish spicier?
If you’re looking for a kick, add more cayenne pepper to the marinade or toss in some sliced jalapeños when assembling your bowl. You can also drizzle some hot sauce on top for an extra punch!
Final Thoughts
Creating a Grilled Chicken Shawarma Bowl is more than just cooking; it’s an experience that brings joy to your kitchen. The vibrant colors and aromatic spices transform a simple meal into a culinary adventure. Each bite is a celebration of flavors, from the tender chicken to the creamy tahini sauce. Whether you’re sharing it with family or enjoying a quiet dinner alone, this dish has a way of making any moment special. So, roll up your sleeves, embrace the process, and let this bowl become a staple in your home. You won’t regret it!
A delicious and healthy Grilled Chicken Shawarma Bowl featuring marinated grilled chicken served over quinoa or rice with fresh vegetables and a creamy tahini sauce.
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound)
1/4 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
4 cups cooked quinoa or rice
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup tahini
2 tablespoons water
1 tablespoon lemon juice
Pita bread, for serving (optional)
Instructions
In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper. Mix well to create a marinade.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade.
Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
While the chicken is resting, prepare the tahini sauce by whisking together tahini, water, lemon juice, and a pinch of salt in a small bowl until smooth.
To assemble the bowls, divide the cooked quinoa or rice among four bowls. Top with sliced grilled chicken, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with tahini sauce.
Serve with pita bread on the side, if desired.
Notes
For a vegetarian option, substitute the chicken with grilled chickpeas or marinated tofu.
Add your favorite vegetables, such as roasted bell peppers or avocado, for extra flavor and nutrition.
