Grilled Chicken Shawarma Bowl

Enjoy a flavorful Grilled Chicken Shawarma Bowl packed with marinated grilled chicken, fluffy rice or quinoa, and vibrant Mediterranean-inspired vegetables, all drizzled with creamy tahini or yogurt sauce for a healthy, satisfying meal.

Imprimer la recette Épingler la recette

Préparation 20

Cuisson 15

Marinating Time 30

Temps total 35

Portions: 2 bowls

Plat: Lunch, Main Course

Cuisine: Mediterranean, Middle Eastern

Calories: 420

Ingredients Equipment Préparation Notes

Ingrédients

Shawarma Chicken Marinade

2 chicken breasts boneless, skinless
2 tbsp shawarma spice blend store-bought or homemade
1 tbsp olive oil
salt and pepper to taste

Bowl Assembly

1 cup cooked rice or quinoa as base
1 cup fresh vegetables cucumbers, tomatoes, bell peppers
1/4 cup tahini or yogurt sauce for drizzling
fresh parsley for garnish

Équipement

Grill or grill pan
Mixing bowl
Knife
Cutting Board

Préparation

In a bowl, combine chicken breasts, shawarma spice blend, olive oil, salt, and pepper. Mix well and marinate for at least 30 minutes (up to overnight for deeper flavor).
While chicken marinates, cook rice or quinoa according to package instructions and set aside.
Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side, or until fully cooked (165°F / 75°C internal temperature).
Let chicken rest for a few minutes, then slice into strips.
Chop fresh veggies such as cucumber, tomato, and bell pepper.
Assemble the bowl: start with rice or quinoa as a base, top with sliced chicken and veggies, and drizzle with tahini or yogurt sauce.
Garnish with chopped parsley and serve immediately.

Notes et conservation

For a vegan version, replace chicken with grilled tofu or roasted chickpeas. Add feta, avocado, or hummus for extra flavor. Great for meal prep—store components separately in airtight containers for up to 4 days.