These Chicken Shawarma bowls are an easy, healthy meal that’s filled with SO MUCH FLAVOR! Served over heaps of veggies and herbs, this dish can’t be beat! Don’t forget the spicy Greek Yogurt sauce and hummus for an out-of-this-world combination!
There’s no need to go out to a fancy restaurant when you can make this spin on a seductive Middle Eastern masterpiece at home. In today’s recipe I’m serving the meat over a bowl of cauliflower tabbouleh, however you can also stuff them into wraps, served over nachos, or even sliced thinly on pizza (swooooon)! The possibilities are endless. If you’re a fan of this recipe, you may also want to try my Quinoa Tabbouleh and White Bean Hummus!
WHAT IS CHICKEN SHAWARMA?
The original shawarma was actually crafted with lamb, but these days you can find it in forms of chicken, turkey, beef or veil. Shawarma is well-marinated meat that’s cut thin and layered on a vertical rotisserie (or spit). It’s then slow roasted over several hours and shaved off when it’s ready to serve. Per the usual, I’m jazzing things up with a fusion version of my own! I decided to go low-carb, high-protein and serve these juicy morsels over cauliflower tabbouleh. The trifecta of mint, cilantro and Italian parsley really kick things up a notch!
An ultra-convenient part of this recipe is Meat District’s ready to cook Shawarma Chicken Thighs. These are one of six meats included in their Ultimate Grilling Pack. Make sure to use my code, Bentley20, for 20% off your order! Whaaaat? Sweet! There’s no need to buy all the various spices and ingredients needed to marinate this fabulous meal… they’ve already nailed it!
OTHER CHICKEN RECIPES YOU MIGHT ENJOY:
How To Make Air Fryer Chicken Wings
Our Favorite Korean Chicken Recipe
BBQ Chicken Cast Iron Skillet Pizza
- 1 package of Meat District's Shawarma Chicken Thighs
- 12 oz. Frozen Cauliflower Rice, cooked & drained
- 1 English Cucumber, diced
- 1 small clamshell Cherry Tomatoes, cut in half
- 3 Green Onions, thinly sliced
- ½ cup Italian Parsley
- ½ cup Mint Leaves
- ½ cup Cilantro
- Juice of 1 Lemon
- 2 tbsp. Olive Oil
- ½ tsp. Red Pepper Flakes
- Salt + Black Pepper, to taste
- 1 cup Chickpeas, rinsed and dried
- ½ cup Feta, crumbled
- Lemon Wedges
- 1 tbsp. Black Sesame Seeds
- Hummus (optional)
- Pita Chips (optional)
- 1 cup Plain Whole Milk Greek Yogurt
- 2 tbsp. Fresh Lemon Juice
- 1 tbsp. Tahini
- ½ tsp. Ground Cumin
- ¼ tsp. Garlic Powder
- 1 tsp. Cayenne Pepper
- ¼ tsp. Black Sesame Seeds
- Salt + Pepper, to taste
- Preheat grill to medium-high heat.
- Cut chicken into bite sized pieces and place them on a skewer for the grill. Grease the grates with vegetable oil or grill spray until glossy and coated. Grill kabobs, covered, for 10 - 15 minutes, flipping halfway through. Ensure the internal temperature has reached 165F before removing from the grill. Set aside to rest while you whip together the remaining ingredients.
- Cook cauliflower rice according to packaged directions. Drain and set aside until you're ready to assemble. Prep cucumber, cherry tomatoes and green onions.
- Place Italian parsley, mint and cilantro in the food processor. Pulse until minced. Pour cauliflower rice into a large bowl and mix together with chopped cucumber, tomatoes, green onions, minced herbs, juice of 1 lemon, olive oil, red pepper flakes, salt and black pepper.
- Mix all ingredients for the spicy Greek yogurt in a bowl and set aside for serving.
- To assemble the bowls: place tabbouleh on the bottom and evenly top with chickpeas, feta, lemon wedges and sprinkle with black sesame seeds. Add chicken skewers and serve with spicy Greek yogurt, hummus and pita chips.
NOTES ON THIS RECIPE:
- I like to grill my meat on a skewer for this recipe, but it’s not mandatory! Feel free to grill the thighs whole if that’s what you prefer. Either way, just make sure to test the temperature before consuming.
- Fresh cauliflower can be used in place of frozen. Fresh cauliflower rice will need to be sautéed for a few minutes with a dab of olive oil.
- If you don’t have a food processor for the herbs, no problem! Just chop them finely by hand.
This post is sponsored by Meat District. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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