Savory Middle Eastern Shawarma Bowl Recipe
This Middle Eastern Shawarma Bowl features marinated chicken thighs served over a bed of quinoa and fresh vegetables, drizzled with creamy tahini sauce. It's a flavorful and nutritious meal perfect for any occasion.
Ingredients
- 1 lb boneless chicken thighs thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- to taste sea salt and freshly ground black pepper
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 1 unit cucumber diced into small cubes
- ½ unit red onion thinly sliced
- ¼ cup fresh parsley finely chopped
- ½ cup creamy tahini sauce
Instructions
- Whisk together olive oil, ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, sea salt, and black pepper to create a marinade.
- Add sliced chicken thighs to the marinade, ensuring they are well-coated. Cover and marinate for at least 30 minutes or overnight.
- Preheat grill or non-stick skillet over medium-high heat. Cook marinated chicken for 5-7 minutes on each side until fully cooked.
- Prepare quinoa according to package instructions and fluff with a fork once cooked.
- In a large bowl, combine cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Toss gently.
- Remove cooked chicken from heat and let it rest for a few minutes before slicing into bite-sized pieces.
- Assemble bowls by distributing quinoa salad, topping with sliced chicken, and drizzling tahini sauce over each bowl.
- Garnish with additional chopped parsley if desired and serve immediately.
Notes
Marinate the chicken overnight for enhanced flavor.