Description
A flavorful and healthy grilled chicken shawarma bowl featuring marinated chicken breasts cooked to perfection on the grill, served with a refreshing cucumber dill yogurt sauce and fresh greens. This recipe balances Middle Eastern spices with fresh ingredients for a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground turmeric
- Juice of 1 lemon (about 3 tbsp)
- Salt and pepper to taste
Yogurt Sauce
- 1 cup plain yogurt (dairy-free option available)
- 1 cup grated cucumber
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
To Serve
- Fresh greens (lettuce, spinach, or mixed greens)
- Diced tomatoes or cucumbers (optional)
- Quinoa or rice (optional for extra heartiness)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, ground cumin, turmeric, lemon juice, salt, and pepper. Add the chicken breasts and toss until they are thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour to allow flavors to develop.
- Preheat the Grill: Heat your grill to medium-high temperature, about 375°F (190°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Place the marinated chicken breasts on the grill and cook for 6-7 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) to ensure the chicken is cooked through and safe to eat.
- Prepare the Sauce: While the chicken is grilling, mix the plain yogurt with grated cucumber and chopped fresh dill in a small bowl. Season with salt and pepper to taste, creating a cool, creamy cucumber dill sauce.
- Assemble Your Bowl: Once the chicken has finished grilling, allow it to rest for a few minutes before slicing it into bite-sized pieces. Arrange a bed of fresh greens in individual bowls, add the sliced grilled chicken on top, and garnish with diced tomatoes or cucumbers if desired.
- Drizzle and Serve: Generously drizzle the prepared yogurt sauce over each assembled bowl. For added substance, serve alongside cooked quinoa or rice. Enjoy your fresh and flavorful grilled chicken shawarma bowl!
Notes
- For a dairy-free yogurt sauce, substitute with coconut or almond milk yogurt.
- Marinating the chicken longer, up to 4 hours, will enhance the flavor.
- Cook quinoa or rice in advance to save time when assembling the bowls.
- You can add other toppings like olives, pickled vegetables, or fresh herbs for additional flavor.
- Always ensure chicken reaches the safe internal temperature of 165°F (75°C).
