It's easy to make incredible chicken shawarma at home with my tested and perfected Shawarma Seasoning blend! Combine the flavorful grilled chicken with warm fluffy quinoa, fresh veggies and creamy garlic sauce to create a healthy, gluten free Chicken Shawarma Bowl!
Add cubes of chicken to a large zipper bag with the olive oil, lemon juice and shawarma seasoning.
Toss the chicken in the bag until it's well coated in the seasoning.
Place in the refrigerator to marinate for at least 30 minutes, up to 24 hours.
After the chicken has marinated, remove the chicken from the marinade and discard the marinating liquid.
If using an outdoor grill, you'll either want to skewer the pieces of chicken before grilling, or put down a piece of grill-safe foil so that the chicken pieces don't fall through the grill grates.
The chicken should be grilled over high heat for 3-4 minutes per side, or until it reaches an internal temperature of 165°F.
Toss the cooked quinoa with the fresh chopped parsley and lemon juice.
Divide the quinoa between four bowls.
Top with the chicken, tomatoes, red onion and cucumber.
Drizzle the garlic sauce over the bowls.
Chicken thighs can also be used, but since we're keeping these bowls light and healthy, I opted for the chicken breasts.
To make these bowls low-carb, substitute greens for the quinoa. Omitting the quinoa and adding 1 cup of spinach to each bowl, will result in the carbs being reduced from 31 grams per bowl, down to 12 grams per bowl. The net carbs will also be reduced from 26 grams per bowl, down to 8 net carbs per bowl.