I love bowls packed with vegetables, lean protein and flavor! The most time consuming part of this recipe is threading the chunks of chicken on skewers. To save time on busy days, I might try marinating and grilling the chicken as whole pieces, then chopping it after grilling. However, I do like how grilling smaller chunks on the skewers creates more tasty browned bits because there are so many more edges to get a little charred.
Grilled Chicken Shawarma Bowls (or wraps)
Ingredients:
1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (or grill whole pieces and chop after)
Marinade:
1/4 cup olive oil
1 tablespoon honey
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon turmeric
2 cloves garlic, minced
Juice of 1 lemon
Garlic Yogurt Sauce:
2/3 cup plain Greek yogurt
2 teaspoons lemon juice
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Bowls or wrap fixings:
4-5 pieces naan bread (if making wraps, or for serving with bowls)
Hummus
1 head greens (can use a mix of spring greens/spinach or chopped romaine)
1 cup cherry tomatoes, halved
1-2 cucumbers, sliced
1 avocado, sliced or cubed
1/2 red onion, diced or thinly sliced
Garbanzo beans (optional, but good in a bowl)
Feta cheese
Directions:
1. Whisk together all marinade ingredients. Pour marinade over chicken and stir to coat chicken evenly. (You can do this in a dish and then cover it, or in a ziploc bag.) Marinate in the refrigerator for 1-6 hours.
2. Stir together all ingredients for the garlic yogurt sauce. Store in refrigerator.
3. Heat grill to medium-high heat. Thread chunks of chicken onto skewers (or grill larger pieces of chicken directly on grill). Grill for 10-12 minutes, rotating periodically, until temperature reaches 165 degrees.
4. To assemble bowls: Put greens in the bottom of each bowl. Top each with desired amounts of cherry tomatoes, cucumbers, avocado, red onion, garbanzo beans, feta and chicken. Top with a spoonful of hummus and drizzle on garlic yogurt sauce. (If desired, serve with a wedge of pita or naan bread.)
To assemble wraps: Spread some hummus on each naan bread. Top with a handful of greens, chicken and toppings of your choice. Wrap up and serve.
Source: adapted slightly from https://houseofnasheats.com/grilled-chicken-shawarma-wraps/ as seen in the Spring 2022 Y Magazine
