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I’m a huge fan of meal prepping because it makes my life and everyone else’s life that much easier. I’ll admit, it’s not the most fun to prep ahead of time because of all that’s going on in the kitchen. However, you will be thanking yourself once you get home from work on Tuesday and open the fridge and realize there’s food already prepped!
This chicken shawarma quinoa bowl is a PRIME example of how easy meal prepping can be if you just stick to it. Lunches with this chicken would be fabulous too. I just love the flavor-bomb that is in this bowl!
Why you need to make these easy chicken shawarma quinoa bowls for your next meal prep!
Well, for one, the flavor! The spice mixture on this chicken schawarma is so comforting.
There’s a bunch of warming spices in there and it’s just literally the best combination of flavors.
What is chicken shawarma?
Chicken shawarma is based off of a Middle Eastern dish called the doner kebob that came from Turkey.
It started out being prepped lamb but now many people make it with various meats.
Chicken shawarma is one of the world’s most popular street foods and I can see why.
The spices are incredible and it really makes it a unique dish.
Making chicken shawarma bowls at home
It’s so simple to do. Here is the rundown of the basic ingredients:
- Boneless, skinless chicken thighs (thighs are best because it retains the juiciness)
- All the spices listed in the recipe below
- Quinoa or rice
- Your favorite toppings; we love cucumbers, hummus, tomatoes, lemon
- Tahini drizzle
Why is this such a great meal prep option?
This is a great meal prep option because you have the ability to make a large batch of this chicken at once, slice it up, and put it in a container in the fridge.
You can use the chicken throughout the week for various meals such as topping it on a salad or eating it with rice or quinoa and making yourself a little Mediterranean or Middle Eastern bowl.
Is it spicy?
No, it’s not spicy. You can make it spicy if you want but it’s generally mild.
The spices in it are warming spices meaning it gives you a cozy feeling, haha
Can I use chicken breasts instead?
While I don’t recommend it because I love chicken thighs/dark meat, you can if you are really opposed to it.
I just don’t like using light meat because it dries out more easily and since you have to reheat this throughout the week, it’ll just keep drying out.
What type of hummus did you use?
I just my FAVORITE EVER — Supremely Spicy by Sabra and that’s what I used above.
You can whatever your heart desires!
Do I need to use quinoa?
No! You can use white rice, brown rice, pita, whatever! This chicken shawarma recipe is super versatile and you can put it in whatever you think will be good.
Other chicken recipes you may like:
- Creamy skillet mushroom chicken
- Grilled peri peri drumsticks
- Stovetop butter chicken
- Roasted chicken with olives and tomatoes
- Honey mustard chicken with green beans
Easy Chicken Shawarma Quinoa Bowls
Ingredients
For the shawarma spice mix
- 1 ½ teaspoon ground turmeric
- ⅛ teaspoon allspice
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon sweet paprika
- ½ teaspoon ground cardamom
- Pinch ground cloves
- Salt and pepper
For the bowls
- 1 – 1 ½ pounds (1134 g) boneless, skinless chicken thighs
- 1 cup (185 g) cooked quinoa
Suggested toppings:
- Hummus
- Cucumbers
- Tomatoes
- Tahini
- Olives
- Feta
- Juice of a lemon
Instructions
- Whisk together all the ingredients for the spice mixture then sprinkle generously on the chicken thighs. Season with salt and pepper, too.1 1/2 teaspoon ground turmeric, 1/8 teaspoon allspice, 1 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon sweet paprika, 1/2 teaspoon ground cardamom, Pinch ground cloves, Salt and pepper, 1 – 1 1/2 pounds (1134 g) boneless, skinless chicken thighs
- In a large skillet over medium high heat, heat up 1 tablespoon of olive oil. Once oil is hot, add the chicken to the skillet seasoned-side down, then sprinkle any remaining spices on the other side.
- Cook until browned on one side then flip and cook until chicken is thoroughly cooked through, about 10-13 minutes.
- Once chicken is done cooking, place on a cutting board to rest.
- In the meantime, prep your bowl. Put a bit of quinoa into a bowl then all the toppings, leaving some space for your chicken.1 cup (185 g) cooked quinoa, Hummus, Cucumbers, Tomatoes, Tahini, Olives, Feta, Juice of a lemon
- Once the chicken is done resting (about 5 minutes), slice chicken into strips then place onto bed of quinoa and drizzle tahini on top.
This has become one of our favorite recipes! Love it so much :)
I’m so happy to hear this!!
I just tried chicken shawarma for the first time a couple months ago and I am hooked! These quinoa bowls look SO good!
You will love it!!
These are all things I have around the house on a regular basis (well, Central West Coast – Rocky the Range Chicken) so, I’m very excited to try this! Our meal rotation needs a kick in the pants. Looks like a great mix of spices and I love shawarma!
I hope you enjoy!!
Hi Julie, I have just made your chicken shawarma bowl and I loved it but my husband kept saying OMG, how good is this! I have recently moved to Paris and could not find deboned skinless thighs at my supermarket. I had breasts at home and remembering what you had said about dryness, I decided to use them and slice them horizontally to avoid having to cook them too long and drying them out. The dish turned out beautifully. Moist and so tasty. Thank you for such a great recipe. It will go on my rotation.
Ahh I’m SO happy to hear this, Lorraine! Thank you for letting me know!!
I only buy Shenandoah Valley Farms ! Now that it is sold in my local store , I don’t have to deviate anymore either or just wait for my butcher box ! A real win! Gorgeous recipe Julie :)
I love hearing this! Thanks so much!
Ooooooohooooooo yep gotta try this and Supremely Spicy is ER’THANG~!!!!
You’ll love it!!