Chicken Shawarma Bowl
A vibrant, healthy, and flavorful deconstructed shawarma experience.
⏱️ 45 min🍽️ Serves 1
🔥 480 kcal💪 38g protein🍚 35g carbs🥑 20g fat🌾 8g fibreper serving
📲 Share
servings
🎬 Watch The Mediterranean Dish make it
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🫒2 tbsp olive oil
- 🌶️1 tbsp shawarma spice blend
- 🍚1 cup cooked quinoa
- 🍅1 cup cherry tomatoes, halved
- 🥒½ cup cucumber, diced
- 🧅¼ cup red onion, thinly sliced
- 🌿½ cup fresh parsley, chopped
- 🥣½ cup hummus
- 🍶¼ cup tahini sauce
- 🍋1 lemon, juiced
- 🧂 salt and pepper, to taste
Pro tips
- Marinate the chicken for at least 30 minutes (or up to overnight) for deeper flavor.
- For extra crunch, add some toasted pita chips or croutons to your bowl.
- Feel free to customize with your favorite veggies like bell peppers, shredded lettuce, or pickled turnips.
Method
- 1Cut chicken thighs into bite-sized pieces. In a bowl, toss chicken with 1 tbsp olive oil and shawarma spice blend. Season with salt and pepper.
- 2Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 8-10 minutes, or until browned and cooked through.
- 3While chicken cooks, prepare the quinoa according to package instructions if not already cooked.
- 4In a separate small bowl, whisk together tahini sauce and lemon juice until smooth. Add a splash of water if needed to reach a pourable consistency.
- 5Assemble the bowls: divide cooked quinoa among four bowls. Top with cooked chicken.
- 6Arrange halved cherry tomatoes, diced cucumber, and sliced red onion around the chicken.
- 7Dollop each bowl with hummus and drizzle generously with the tahini-lemon sauce. Garnish with fresh chopped parsley.