GRILLED CHICKEN SHAWARMA BOWL WITH HERBS
A Grilled Chicken Shawarma Bowl With Herbs is a wholesome and delicious way to enjoy the bold spices of Middle Eastern cuisine in a convenient single-serve format. This recipe combines tender, spiced chicken breast with fluffy brown rice or bulgur, delivering a satisfying balance of protein, fibre and flavour. Seasoned with traditional shawarma spices like cumin, paprika and garlic, then quickly sautéed or grilled, the chicken provides a fragrant and savoury element. Including lemon juice and olive oil adds a bright and healthy touch. It is perfect for lunch or dinner, which is also ideal for meal prepping or quick weeknight meals. You can enjoy it as it is or customise it with toppings like fresh herbs, pickled vegetables or a drizzle of tahini sauce. This Grilled Chicken Shawarma Bowl With Herbs brings together the heartiness of a full meal with the warm spices of the Levant.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Sauté, Marinate, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Back to School, Ramadan, Picnic, Family Reunion, Fall, Super Bowl
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Low Fat, Dairy-Free, Nut-Free, Low/No Sugar, Wheat/Gluten-Free
DISH TYPE
Bowl
INGREDIENTS
Here is a list of ingredients for Grilled Chicken Shawarma Bowl With Herbs:
- 40 grams | 1.41 ounces | ¼ cup chicken breast, sliced
- 5 grams | 0.02 ounces | ¼ teaspoon cumin
- 5 grams | 0.02 ounces | ¼ teaspoon paprika
- 5 grams | 0.02 ounces | ¼ teaspoon garlic powder
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lemon juice
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 50 grams | 1.76 ounces | ¼ cup cooked brown rice or bulgur
FULL NUTRITIONAL INFORMATION
- Calories: 163 kilocalories
- Protein: 12.5 grams
- Fat: 4.6 grams
- Saturated Fat: 0.9 grams
- Carbohydrate: 17.1 grams
- Sugars: 0.6 grams
- Fibre: 1.8 grams
- Sodium: 108 milligrams
PREPARATION
These steps are followed for the preparation of Grilled Chicken Shawarma Bowl With Herbs:
- Marinate the Chicken: In a bowl, combine the chicken breast slices with cumin, paprika, garlic powder, lemon juice, olive oil and a pinch of salt. Toss to coat evenly and let marinate for at least 10 minutes.
- Heat the Pan: Place a non-stick skillet over medium heat. Add a few drops of oil if needed and heat until shimmering.
- Cook the Chicken: Add the marinated chicken to the hot pan and cook for 5 to 6 minutes, stirring occasionally, until fully cooked and slightly golden on the edges.
- Prepare the Base: Spread the cooked brown rice or bulgur in a serving bowl to form the base layer.
- Assemble the Bowl: Top the grains with the hot chicken. Optionally garnish with herbs like parsley or add a spoonful of hummus or pickled onions.
- Serve Immediately: Enjoy while warm or store for later use.
PREPARATION TIME
10 minutes
COOKING TIME
6 minutes
TIPS
Here are some helpful tips for Grilled Chicken Shawarma Bowl With Herbs:
- Use Thin Slices: Cutting chicken thin ensures quicker cooking and better flavour absorption.
- Marinate Longer: Marinate the chicken for up to 24 hours in the refrigerator for a deeper flavour.
- Batch Cook: Prepare more spiced chicken and grains to save time throughout the week.
- Customise Grains: Substitute quinoa or couscous for a variation in texture and nutrition.
- Add Fresh Toppings: Enhance with cucumbers, tomatoes, shredded lettuce or a drizzle of tahini dressing.
VARIATIONS
- Vegetarian Version: Replace chicken with grilled tofu or chickpeas seasoned similarly.
- Spicy Option: Add chilli flakes or harissa paste to the marinade for a fiery kick.
- Creamy Finish: Serve with a dollop of Greek yoghurt or garlic sauce for richness.
- Lemon-Herb Rice: Stir lemon zest and chopped parsley into the rice for extra brightness.
- Wrap It Up: Roll the mixture into a flatbread or pita to turn it into a portable wrap.
- Add Pickles: Traditional shawarma bowls often include pickled turnips or cucumbers for tang and crunch.
PREPPING AND STORAGE
- Refrigeration: Store leftover Grilled Chicken Shawarma Bowl With Herbs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- Freeze: The cooked chicken and grains freeze separately in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
- Meal Preparation Friendly: Assemble multiple bowls in containers for the week. Keep toppings like sauces and fresh vegetables separate until serving.
- Serving Tip: Serve with lemon wedges for squeezing over just before eating for a fresh finish.
