This Healthy Chicken Shawarma Bowl Recipe super aromatic, full of exotic spices, that is simply perfect. Shawarma is a common name for dishes that have thin slices of shaved meat, such as beef, lamb, chicken, turkey, or veal. It’s often with pita bread, lots of vegetables, and a sauce of choice. With this Healthy Chicken Shawarma Bowl, your taste buds will experience flavors that are out of this world!
These Chicken Shawarma Bowls are the perfect weeknight meal the whole family will love! Tender and flavorful seasoned chicken chunks served in a bowl with salad and quinoa! So healthy, delicious, and filling.
Make this simple and easy chicken shawarma recipe and serve it in a bowl as a complete meal with quinoa or brown rice and a side of salad. Better and healthier than restaurant style shawarma with the same authentic flavors. This shawarma bowl is perfect for those who meal prep and stores well for a few days. Prepare and make this chicken shawarma in just 30-40 minutes tops and have dinner ready for everyone to enjoy.
Whether you are using lamb, beef, or chicken, shawarma should last 3-4 days in the fridge when stored in a tightly sealed container. Also, you can freeze shawarma for up to 2 months.
WHY THIS CHICKEN SHAWARMA RECIPE BOWL IS PERFECT
So easy to make: you can make this chicken shawarma ahead and make the bowl later when ready to serve. Also, this recipe need only about 30 minutes or so to make!
Healthy and nutritious: a healthy meal you will feel good about serving your family. With the right about of protein, fiber, and nutrients in each serving.
Delicious: This authentic middle eastern chicken shawarma recipe is even tastier than what you will get at a restaurant.
Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. (if using shawarma seasoning do not add the paprika)
Heat a non-stick pan over medium-high heat. Add oil and sliced white onion; sauté until translucent.
Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Set aside on a plate. (This step can be made ahead)
Prepare quinoa, using a fine-mesh strainer, rinse the quinoa under cold running water.
Rub and swish the quinoa with your hands while rinsing to remove the natural coating. At first, the water will be whiteish, but as you let it run, it will get clear. Drain the quinoa and place it into a pot.
Add 1.5 cups of water, about 2/3 tsp of kosher salt, and set the heat to high. Boil until liquid is cooked off and 'tails' are visible about 12-15 minutes.
While the quinoa is cooking prepare the salad, chop the onion, bell pepper, cucumber, tomatoes, and parsley. Combine chopped onion, bell pepper, cucumber, and cherry tomatoes to a bowl.
Add lemon juice, olive oil, a pinch of salt and ground pepper; toss well to combine. Garnish with chopped parsley and set aside.
When the quinoa is done, fluff with a fork and allow it to cool.
For assembling, add quinoa to the serving bowls.
Top each serving with chicken shawarma. Add the salad next to it and serve.
OPTIONAL: drizzle a bit of lemon juice over the chicken shawarma
Ras-el Hanout – a Middle Eastern spice used in making shawarma made of ground ginger, clove, black cardamon, and Turmeric. If you can’t find this spice near you just use shawarma seasoning.
For shawarma seasoning, you can make your own at home. Use the following: 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp turmeric powder, 1/8 tsp ground cinnamon, 1 tsp salt, and 1/4 tsp black pepper.
Chicken: the chicken can be replaced with boneless thighs, beef, or lamb
Quinoa can be replaced with cauliflower rice or brown rice.
Place leftovers in a container and store in the fridge for up to 3-4 days. Reheat in the microwave when ready to eat. You can freeze for up to 2 months.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used