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.
Equipment
- Grill or grill pan
- Mixing bowl
- Knife
- Cutting Board
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
Instructions
- 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
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.