Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked quinoa or rice
- 1 cup chopped cucumbers
- 1 cup cherry tomatoes, halved
- ½ red onion, sliced
- Fresh parsley or cilantro for garnish
- Optional: Greek yogurt or tahini sauce
Instructions
- Prepare the Chicken Shawarma Marinade: In a small bowl, combine ground cumin, smoked paprika, ground turmeric, cinnamon, minced garlic, salt, pepper, and olive oil. Mix well to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Cook the Chicken: Heat a skillet over medium-high heat or use an air fryer. Cook the marinated chicken for 6-8 minutes per side until fully cooked and browned. Rest for a few minutes before slicing into strips.
- Assemble the Bowls: Divide cooked quinoa or rice among bowls. Top with sliced chicken, chopped cucumbers, cherry tomatoes, red onion slices, and fresh herbs. Drizzle with Greek yogurt or tahini sauce if desired.
- Serve and Enjoy: Serve immediately, pairing with pita or a fresh salad for a complete meal.
Notes
- Use cauliflower rice for a low-carb option.
- Vegan alternative: replace chicken with tofu or chickpeas.
- Add chili powder or cayenne for extra heat.
- Prepare ingredients in advance for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Healthy Meals
- Method: Stovetop / Air Fryer
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg