Cooked - Chicken Shawarma Grain Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Shawarma Grain Bowls

4.0

1 pound boneless chicken thighs

2 teaspoons minced garlic

1 teaspoon coriander

½ teaspoon cumin

¼ teaspoon cardamom

1 teaspoon turmeric

½ teaspoon paprika

¼ teaspoon cayenne (optional)

1 ½ teaspoon black pepper

½ teaspoon salt

2 Tablespoons lemon juice

2 Tablespoons olive oil

1 ½ cups cooked brown rice or quinoa

1 small red onion, sliced (optional)

1-2 cups sliced tomatoes

2 cups chopped lettuce or spinach

1 medium cucumber, sliced

1-2 medium whole wheat pita

Fresh parsley (to taste, garnish)

½ cup plain Greek yogurt

2 Tablespoons lemon juice

½ teaspoon minced garlic

½ teaspoon salt

½ teaspoon pepper

2 teaspoons fresh dill (or ½ teaspoon dried dill)

1 teaspoon water or white wine vinegar (to thin the dressing)

Mix together the chicken shawarma ingredients (except for the chicken thighs).
Add in the chicken thighs, coating evenly in the marinade.
Marinate the chicken for at least 30 minutes to 1 hour (if possible), but up to overnight.
Place the oven rack 8-10 inches from the broiler and preheat the oven to 400 degrees F.
Line a baking sheet with foil and top with a metal, oven-safe wire rack.
Bake for 15 minutes.
Turn on the broiler (at 500 degrees F).
Broil for 10-12 minutes, rotating halfway through and ensuring that the chicken doesn’t burn to a crisp (some crispy is good, though!).
Remove the chicken from the oven and let it rest for about 5-7 minutes.
While the chicken is baking and broiling, prepare the bowls by dividing the bowl ingredients into 4 bowls.
Slice the chicken into strips.
Add the chicken to the bowls.
Drizzle the yogurt sauce over each of the bowls and enjoy!

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥣Grain Bowl

CuisineMiddle Eastern

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 12 weeks ago

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