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Description
A high-protein grain bowl featuring flavorful marinated chicken shawarma served over quinoa with fresh diced cucumber and tomatoes, crumbled feta cheese, and a creamy dill yogurt sauce for a nutritious Middle Eastern-inspired meal.
Ingredients
- For the Chicken Shawarma:
- 1 pound boneless, skinless chicken thighs (or breasts), thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom (or cinnamon)
- 1 teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- For the Grain Bowls:
- 2 cups cooked quinoa (or rice/bulgur)
- 1 cup diced cucumber
- 1 cup diced tomatoes
- ½ cup crumbled feta cheese
- Pita bread or warmed naan (for serving, optional)
- Fresh parsley or mint (for garnish, optional)
- For the Creamy Dill Yogurt Sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together the minced garlic, ground coriander, cumin, cardamom, turmeric, paprika, cayenne (if using), black pepper, salt, lemon juice, and olive oil to create the shawarma marinade.
- Add the thinly sliced chicken thighs to the marinade, ensuring each piece is well coated. Marinate for a minimum of 30 minutes to 1 hour, or for deeper flavor, cover and refrigerate overnight.
- Preheat your oven to 400°F (200°C) with an oven rack positioned 8-10 inches from the broiler element. Line a baking sheet with foil and place an oven-safe wire rack on top.
- Arrange the marinated chicken on the wire rack in a single layer. Bake for 15 minutes.
- After baking, turn on the broiler to 500°F (260°C). Broil the chicken for 10-12 minutes, rotating halfway through, until the chicken is slightly charred and cooked through, reaching an internal temperature of 165°F (74°C). Watch carefully to prevent burning.
- While the chicken broils, prepare the creamy dill yogurt sauce. In a small bowl, combine the Greek yogurt, fresh lemon juice, chopped fresh dill, minced garlic, salt, and pepper. Mix until smooth.
- To assemble the grain bowls, divide the cooked quinoa among serving bowls. Top generously with the cooked chicken shawarma, diced cucumber, diced tomatoes, and crumbled feta cheese.
- Drizzle with the creamy dill yogurt sauce and garnish with fresh parsley or mint, if desired. Serve with warm pita bread or naan.
Notes
- Marinate the chicken overnight for the best flavor.
- Quinoa can be substituted with rice or bulgur for variety.
- Adjust cayenne pepper to control the heat level.
- Ensure chicken reaches 165°F internal temperature for safety.