Chicken Shawarma Bowls

Imagine the enticing aroma of perfectly seasoned Chicken Shawarma Bowls filling your kitchen – tender, juicy chicken pieces infused with aromatic Middle Eastern spices, paired with fluffy quinoa and fresh, crunchy vegetables. This vibrant and flavorful dish brings restaurant-quality shawarma to your dinner table without any complicated techniques. The balance of protein, whole grains, and vegetables makes these Chicken Shawarma Bowls a complete, nourishing meal that’s as satisfying as it is delicious. You’ll learn how to create this colorful, nutritious bowl with simple ingredients while mastering the authentic shawarma flavors that make this dish so irresistible.

Why You’ll Love This Recipe

These Chicken Shawarma Bowls will quickly become a family favorite for multiple reasons. First, the contrast of textures creates an exciting eating experience – from the tender, spice-crusted chicken to the fluffy quinoa and crisp vegetables, every bite offers something different. The dish delivers authentic Middle Eastern flavors through an accessible recipe that doesn’t require specialized equipment or hard-to-find ingredients.

What truly sets these shawarma bowls apart is their versatility and balance. Unlike takeout versions that might be heavy or greasy, these homemade chicken shawarma bowls are light yet satisfying. The combination of protein-rich chicken, fiber-packed quinoa, and fresh vegetables creates a nutritionally complete meal that keeps you feeling energized.

The meal prep potential is another significant advantage – you can prepare components ahead of time for quick assembly on busy weeknights. The vibrant colors also make these chicken shawarma quinoa bowls visually appealing, perfect for impressing guests or brightening up your own mealtime routine. Best of all, the recipe scales easily, allowing you to feed just yourself or a crowd with minimal adjustments.

Ingredients List for the Chicken Shawarma Bowls

These ingredients combine traditional shawarma spices with fresh, wholesome components to create a balanced meal that’s both authentic and nourishing. The Ras El Hanout seasoning delivers the signature Middle Eastern flavor profile that makes shawarma so distinctive.

• 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)
• 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

Pro Tips

Achieving perfect Chicken Shawarma Bowls comes down to three critical techniques that make all the difference in flavor and texture:

First, don’t skip toasting the spices with the chicken. When you add the Ras El Hanout and paprika to the chicken pieces before cooking, the heat activates the essential oils in the spices, intensifying their flavor and aroma. Allow the spices to toast slightly in the hot oil before stirring – this creates that authentic shawarma flavor profile that’s impossible to achieve otherwise.

Second, properly rinsing quinoa is non-negotiable. This removes the natural saponin coating that can make quinoa taste bitter or soapy. Use a fine-mesh strainer and rinse until the water runs clear, rubbing the grains between your fingers. This extra minute of preparation transforms your quinoa from good to exceptional.

Finally, consider the temperature contrast when serving. While traditional shawarma is always served hot, these bowls benefit from temperature layering – warm chicken and quinoa paired with cool, crisp vegetables. This creates a more complex eating experience. For maximum flavor, assemble just before eating rather than mixing everything together too far in advance, which can cause the vegetables to wilt and lose their refreshing crunch.

Instructions

Step 1: 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.)

Step 2: Heat a non-stick pan over medium-high heat. Add 2 tablespoons extra virgin olive oil and sliced 1 small white onion; sauté until translucent.

Step 3: 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).

Step 4: Prepare 1 cup dry quinoa. Using a fine-mesh strainer, rinse the quinoa under cold running water.

Step 5: Rub and swish the quinoa with your hands while rinsing to remove the natural coating. Drain the quinoa and place it into a pot.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: When the quinoa is done, fluff with a fork and allow it to cool.

Step 10: For assembling, add quinoa to the serving bowls. Top each serving with chicken shawarma. Add the salad next to it and serve.

Step 11: OPTIONAL: drizzle a bit of lemon juice over the chicken shawarma.

Variations

The versatility of these Chicken Shawarma Bowls makes them perfect for customization. For a lower-carb option, replace the quinoa with cauliflower rice – simply pulse cauliflower florets in a food processor until rice-sized, then sauté for 5-6 minutes with a bit of olive oil and salt. This swap maintains the bowl’s texture while reducing carbohydrates significantly.

For a vegetarian adaptation, substitute the chicken with firm tofu or chickpeas tossed in the same shawarma seasonings. Roast the tofu or chickpeas at 425°F for about 25 minutes until crispy outside and tender inside. This variation offers the same protein benefit while being entirely plant-based.

If you prefer a more traditional presentation, serve your shawarma components with warm pita bread instead of quinoa. The soft, pillowy bread makes an excellent vehicle for the flavorful chicken and vegetables, creating more of a deconstructed shawarma wrap experience that’s equally delightful but with a different textural element.

Storage and Serving

These Chicken Shawarma Bowls make excellent meal prep options. Store the cooked chicken, quinoa, and fresh vegetables separately in airtight containers in the refrigerator for up to 3 days. This separation prevents the vegetables from becoming soggy and maintains the distinct textures that make this dish special. When ready to eat, warm the chicken and quinoa slightly before assembling with the fresh vegetables.

For serving, consider these enhancements: offer a side of homemade tzatziki sauce or hummus for drizzling or dipping – the creamy element pairs beautifully with the spiced chicken. For a more substantial presentation, add a sprinkle of crumbled feta cheese and a few kalamata olives on top for additional Mediterranean flavor notes.

These shawarma bowls work wonderfully for gatherings when presented as a “build-your-own” station. Arrange each component in separate serving bowls, allowing guests to customize their portions of quinoa, chicken shawarma, and vegetables according to their preferences, making this dish as perfect for entertaining as it is for family dinners.

FAQs

What is Ras El Hanout seasoning and where can I find it?
Ras El Hanout is a North African spice blend containing coriander, cumin, cinnamon, ginger, and other warm spices. You can find it at specialty grocery stores, Middle Eastern markets, or online retailers. If unavailable, you can substitute with shawarma seasoning or make your own by combining equal parts cumin, coriander, paprika, and cinnamon with pinches of turmeric and cloves.

Can I make these chicken shawarma bowls ahead of time?
Yes! Cook the chicken and quinoa up to 3 days ahead and store refrigerated in separate containers. The vegetable salad is best prepared fresh, but you can chop the vegetables a day ahead and store them separately, combining with dressing just before serving.

Is there a way to make this recipe spicier?
Absolutely. Add ¼-½ teaspoon of cayenne pepper to your chicken seasoning mix, or include thinly sliced jalapeños in your vegetable mix. A sprinkle of red pepper flakes when serving also adds pleasant heat.

Can I use other meats instead of chicken?
Yes, lamb or beef strips work wonderfully with the same seasonings. For lamb, cook to medium (about 135°F internal temperature) for the best texture. Turkey is another excellent alternative for a leaner option.

What can I use instead of quinoa for a different grain option?
Bulgur wheat offers a traditional Middle Eastern alternative with a pleasant chewiness. Brown rice, couscous, or farro also work well. Adjust cooking times and liquid amounts according to package instructions for whichever grain you choose.

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