Grilled Chicken Shawarma Bowl
Grilled marinated chicken with warm pita bread, tahini-lemon sauce, and swappable vegetables and grains. Assembly varies by grain, protein, and vegetable selections.
Ingredients
Method
Cut chicken breast into 1-inch strips. Mince garlic and juice lemon.
In a bowl, combine shawarma spice blend, olive oil, lemon juice, and garlic. Add chicken strips and coat evenly. Let marinate for 10 minutes at room temperature, or refrigerate up to 8 hours.
Preheat grill to medium-high heat. Thread chicken strips onto skewers or place directly on grates. Grill 4–5 minutes per side until internal temperature reaches 165°F and exterior is lightly charred.
Meanwhile, prepare basmati rice according to package directions (or your chosen grain alternative) until tender and fluffy.
Place pita bread on grill for 1–2 minutes per side until warm and lightly toasted.
Dice cucumber and tomato. Thinly slice red onion. Chop parsley. Keep separate until assembly.
Place warm pita or grain in bowl or on a plate. Top with grilled chicken, then arrange cucumber, tomato, and red onion around the protein.
Drizzle tahini-lemon sauce over the bowl. Garnish with chopped parsley. Serve with lemon wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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