Chicken Shawarma Bowl

5 from 8 votes

Easy to make Chicken shawarma made with lean chicken breast chunks, seasonings, onions, and tossed in a bowl with salad and quinoa.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mediterranean

Diet: Low Fat

Skill Level: Intermediate

Servings:

Author: Rena

Ingredients

For chicken:

3-4 chicken breasts boneless/skinless, cut into small bite-sized cubes
1 teaspoon Ras El Hanout seasoning or shawarma seasoning ** see notes
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
¼ teaspoon Ground black pepper
2 tablespoons extra virgin olive oil divided
1 small white onion sliced

For the bowls:

1 cup dry quinoa
1.5 cups water
1 small red onion
1 small yellow bell pepper
3 garden cucumbers about 1 cup chopped
1 cup grape or cherry tomatoes different colors if desired
1 lemon juiced
2 tablespoons olive oil or avocado oil
1-2 tablespoons fresh chopped curly parsley

Instructions

Season the 3-4 chicken breasts pieces with 1 teaspoon Ras El Hanout seasoning (or shawarma seasoning), 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and ¼ teaspoon Ground black pepper . (If using shawarma seasoning, do not add the paprika.)
Heat a non-stick pan over medium-high heat. Add 2 tablespoons extra virgin olive oil and sliced1 small 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 1 cup dry 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. Drain the quinoa and place it into a pot.
Add 1.5 cups 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 1 small red onion, 1 small yellow bell pepper, 3 garden cucumbers, 1 cup grape or cherry tomatoes, and 1-2 tablespoons fresh chopped curly parsley. Combine chopped onion, bell pepper, cucumber, and cherry tomatoes in a bowl.
Add lemon juice (from 1 lemon), 2 tablespoons 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

Notes

Substitutes:

Ras-el Hanout - a Middle Eastern spice used in making shawarma, made of ground ginger, clove, black cardamom, 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.

Storage:

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.

Nutrition