Description
This Chicken Shawarma Bowl recipe is a flavorful and healthy Middle Eastern-inspired dish featuring marinated and grilled chicken thighs served over brown rice or couscous with fresh vegetables, hummus, and optional feta cheese. Perfect for meal prep, it combines aromatic spices with vibrant toppings for a satisfying and nutritious main course.
Ingredients
Scale
Marinade and Chicken
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Base and Toppings
- 2 cups cooked brown rice or couscous
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup hummus
- ¼ cup crumbled feta cheese (optional)
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, ground cumin, smoked paprika, ground turmeric, ground coriander, garlic powder, cinnamon, salt, and black pepper. Mix thoroughly to create a well-balanced marinade.
- Marinate the Chicken: Add the boneless chicken thighs to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, ideally up to 2 hours, to allow the flavors to fully infuse the meat.
- Cook the Chicken: Preheat a skillet or grill over medium-high heat. Cook the marinated chicken thighs for 5 to 6 minutes on each side, or until they are cooked through and have a nicely charred exterior. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then, slice the chicken into strips for serving.
- Assemble the Bowl: In serving bowls, start by layering the cooked brown rice or couscous as the base. Top with chopped cucumber, halved cherry tomatoes, thinly sliced red onion, a dollop of hummus, and the sliced chicken strips.
- Add Final Touches: Sprinkle crumbled feta cheese over the bowl, if using, and garnish with chopped fresh parsley. Serve each bowl with lemon wedges on the side to squeeze over just before eating.
Notes
- Brown rice can be substituted with quinoa or cauliflower rice for a different texture or dietary preference.
- For a different flavor profile, swap hummus with tzatziki or garlic sauce as a topping.
- Marinating the chicken longer (up to 24 hours) will enhance the flavor intensity.
- Use fresh spices for the best aroma and taste.
- This recipe can easily be doubled to serve larger groups or for meal prepping.
