Description
Enjoy flavorful and tender grilled chicken shawarma bowls topped with a creamy garlic sauce. This recipe features marinated chicken thighs grilled to perfection, served over rice or quinoa with fresh vegetables and a zesty garlic tahini dressing — a perfect balance of Middle Eastern-inspired flavors in a wholesome, easy-to-make bowl.
Ingredients
Scale
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Creamy Garlic Sauce
- 1/2 cup plain yogurt
- 4 cloves garlic, minced
- 1 tbsp tahini
- 1 tbsp lemon juice
For Assembly
- 2 cups cooked rice or quinoa
- 1 cucumber, sliced
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- Fresh parsley for garnish
Instructions
- Prepare the marinade: In a mixing bowl, combine olive oil, lemon juice, paprika, cumin, turmeric, garlic powder, salt, and black pepper to create a flavorful marinade.
- Marinate the chicken: Coat the boneless, skinless chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Preheat the grill: Heat your grill to medium-high heat to ensure even cooking and a nice char on the chicken.
- Grill the chicken: Place the marinated chicken thighs on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and slice the chicken: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Then slice into strips or bite-sized pieces.
- Make the garlic sauce: In a small bowl, combine plain yogurt, minced garlic, tahini, and lemon juice. Mix until smooth and creamy.
- Assemble the bowls: Start with a base of cooked rice or quinoa, then top with sliced grilled chicken, fresh cucumber slices, diced tomato, and thinly sliced red onion.
- Finish and garnish: Drizzle the creamy garlic sauce over the assembled bowls and sprinkle fresh parsley on top for a burst of color and flavor. Serve immediately.
Notes
- For extra flavor, marinate the chicken overnight.
- You can substitute chicken thighs with chicken breasts if preferred; adjust grilling time accordingly.
- If you don’t have a grill, cook the chicken on a stovetop skillet over medium-high heat.
- Use quinoa instead of rice for a protein boost and gluten-free option.
- The garlic sauce can be prepared ahead and refrigerated for up to 2 days.
