April 13, 2021
Simple to throw together & the perfect summer recipe to switch up your basic grilled chicken!
Bringing you all some summery vibes with this Grilled Chicken Shawarma Power Bowl. This middle eastern + Italian fusion inspired dish is the homemade version of a power bowl. Filled with flavorful grilled chicken, couscous, marinated greens, crunchy seasonal veggies & a dollop of your favorite hummus. All drizzled with a creamy parmesan dressing. This grilled chicken shawarma bowl is simple to throw together, full of fresh ingredients, colorful, super flavorful, and so delicious. The perfect summer grilling recipe to add some variety to your week!
What’s in the Bowl
Start with the chicken. If you’re unfamiliar with Chicken Shawarma, traditionally it’s a simple middle eastern dish that can be made using either poultry, beef, or lamb and is served in or on a pita with a savory yogurt sauce. The only thing we are keeping traditional in this recipe is the marinate. The chicken is marinated in a mix of middle eastern spices + garlic, lots of lemon, and olive oil. It’s traditional to roast the chicken, ya’ll know how I feel about grilled meat. I can’t resist. You can certainly grill this in a cast iron skillet, on your stove as well if you don’t have an outdoor grill.
For the marinate, This chicken is going to marry up with with smoked paprika, cumin, , garlic, lemon, turmeric, cinnamon and red pepper flakes. I like to let the chicken marinate for at LEAST 30 minutes. I know it’s easy to forget to prep this in advance so if 15 to 20 minutes is all you’ve got. It’s fine.
For the Creamy Parmesan Dressing, Here is where the Italian meets the Mediterranean. I don’t know how it happened but I had a craving and this dressing, met this grilled chicken shawarma bowl and I couldn’t go back. The dressing is made with an oil and vinegar base, keep it healthy by using a paleo or whole30 based mayo or sub whole milk greek yogurt if you aren’t dairy free, season with salt, pepper & italian seasoning. Balance the acid with a hint of sweetness from maple syrup & if you are really not dairy free, add a bunch of parmesan. Can’t go wrong. This yummy dressing is going to be drizzled over EVERYTHING.
The bowl will be built on a bed of arugula, spinach or your choice of greens. Plus a heft scoop of couscous. If gluten free you could sub this for quinoa or rice or eliminate completely and double up on your greens!
Add vegetables like sweet cherry tomatoes, crunchy cucumbers & your choice of kalamata or black olives.
The last step is one BIG scoop of your favorite hummus. That is unless you want to add a warm pita on the side.
Meal Prep It!
This Grilled Chicken Shawarma Power bowl recipe is great for meal prep and can be made completed in advance, stored in individual containers to make for an easy grab and go lunch.
If Cooking For Littles
This recipe is also a hit. My toddler LOVES hummus. I serve this as a deconstructed bowl & eliminate the arugula or greens. I double up on the hummus and serve with a whole grain pita for dipping. I love any type of bowl or salad as family meals because it’s VERY EASY to customize to individual preferences.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Chicken Shawarma Power Bowls
Ingredients
- 2 lbs boneless, skinless chicken thighs, trimmed
- 1 tbsp olive oil
- 2 cloves garlic sub: 1/2 tsp garlic powder
- 1 tsp salt
- 3/4 tsp ground pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1 tsp lemon zest
- 1 tbsp lemon juice, fresh
- 1/2 tsp red pepper flakes optional
Power Bowl Ingredients
- 2 Cups Israeli couscous, cooked.
- 4 Cups Arugula or Spinach
- 1/2 C cherry tomatoes, halved
- 1/2 C Cucumber, sliced
- 1/2 C black or kalamata olives
- 1 C hummus of choice I love garlic flavored for this bowl.
Creamy Italian Dressing
- 1/3 C apple cider vinegar
- 1/4 C paleo mayonnaise Sub: plain greek yogurt
- 2 Tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp freshly cracked pepper
- 1/2 C olive or avocado oil light tasting
- 1 tbsp italian seasoning
- 1 tbsp maple syrup
- 1/2 C grated parmesan Eliminate for dairy free, but I promise it's worth it!
Instructions
- MARINATE THE CHICKEN: Before marinating, pound out the chicke thighs. Use a meat mallet, small cast-iron pan, or rolling pin to pound the thighs to an even thickness. Don't pound too hard or you could break the chicken into pieces, but do be firm and exacting, concentrating first on the thicker portions of the thigh and then pounding out the remainder until it's your desired thickness. Place the chicken in a large bowl with the olive oil, garlic, salt, black pepper, cayenne pepper, paprika, turmeric, cumin, cinnamon, lemon zest and lemon juice. Toss to coat evenly and set aside. Marinate for at least 30 minutes.
- When ready to eat: PREHEAT THE GRILL: Preheat the grill for medium-high heat, about 350°F – 400°F.
- START THE COUSCOUS: Follow the instructions on the box or bag of couscous to cook 2 Cups (cooked) worth of couscous.
- GRILL THE CHICKEN: Place the chicken on the grill and grill for 4 to 5 minutes per oruntil the chicken has cooked through and the internal temp is 165°F. Allow to rest for 5 minutes before slicing or dicing
- MAKE THE DRESSING: While the chicken is grilling In a bowl combine vinegar, mayo, dijon, salt, pepper, italian season & maple syrup. Whisk to combine. Slowly whisk in your oil, continue whisking slowly as the oil emulsifies. Lastly add in the parmesan and whisk to combine. Set aside. This can be stored in the fridge for up to 5 days.
- PREPARE BOWLS: Add 1/4 C of dressing to the couscous, toss to coat. Additionally toss the arugula with desired amount of dressing. This can be done in each individual bowl. Fill each bowl with Couscous, arugula salad, vegetables, olives, & top with hummus & chicken. If you prefer: drizzle vegetables & chicken with extra dressing & Enjoy!
