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Introduction
Shawarma, a beloved street food staple across the Middle East, has a rich history dating back to the Ottoman Empire. Traditionally, it consists of meat stacked on a vertical rotisserie, slowly roasting to perfection. Our healthier, homemade version transforms this iconic dish into a nourishing bowl, perfect for modern, health-conscious eaters. By incorporating a rainbow of roasted vegetables, we're not only adding nutritional value but also paying homage to the vibrant, produce-rich markets of the Middle East. This recipe brings the bustling energy and aromatic allure of a Middle Eastern bazaar right to your dining table, offering a culinary journey that's both exciting and wholesome.
Ingredients
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• 1 medium zucchini, cut into 1/2-inch half-moons
• 1 cup dry quinoa, rinsed and drained (or 1 cup brown rice)
• 2 cups low-sodium chicken broth (for cooking quinoa or rice)
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint leaves, torn
• 1/2 cup plain Greek yogurt (optional, for serving)
• 1 tablespoon tahini (optional, for serving)
• 1 lemon, cut into wedges (for serving)
Step 1:
In a large mixing bowl, whisk together 2 tablespoons olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and black pepper.
Step 2:
Add the chicken pieces to the spice mixture, toss to coat evenly, and marinate for 15-30 minutes at room temperature.
Step 3:
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
Step 4:
In a separate bowl, toss the bell peppers, red onion, and zucchini with 1 tablespoon olive oil and a pinch of salt and pepper.
Step 5:
Spread the marinated chicken and vegetables on the prepared baking sheet in a single layer.
Step 6:
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and lightly charred.
Step 7:
While the chicken and vegetables are roasting, cook the quinoa. In a medium saucepan, combine 1 cup quinoa with 2 cups chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.
Step 8:
To serve, divide the cooked quinoa among 4 bowls. Top with the roasted chicken and vegetables. Garnish with fresh parsley and mint leaves.
Step 9:
Optional: Serve with a dollop of Greek yogurt mixed with tahini, and lemon wedges on the side.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the components separately and store them in the refrigerator for up to 2 days. Reheat before assembling and serving.
Q: Is this recipe spicy?
A: The recipe has a mild to moderate heat level. Adjust the cayenne pepper to your preference for more or less spice.
Q: Can I use chicken breast instead of thighs?
A: Yes, you can substitute chicken breast, but reduce the cooking time by 2-3 minutes to prevent drying out.
• For a vegetarian version, substitute the chicken with firm tofu or chickpeas.
• If quinoa is unavailable, use brown rice or couscous as alternatives.
• Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
• For a dairy-free option, omit the Greek yogurt or use a plant-based yogurt alternative.
• Choose organic vegetables when possible for the best flavor and nutritional value.
• If preparing in advance, store the spice-rubbed chicken separately from the vegetables to maintain optimal texture.
Divide quinoa among bowls, top with chicken and vegetables, garnish with herbs, and serve with yogurt-tahini sauce and lemon wedges on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.
Start marinating the chicken first, then prep vegetables and preheat the oven. Cook quinoa while chicken and vegetables are roasting to maximize efficiency.
- Don't overcrowd the baking sheet to ensure even roasting and browning.
- Allow chicken to marinate for at least 15 minutes for maximum flavor absorption.
- Fluff quinoa with a fork after cooking for the best texture.
For a vegetarian version, replace chicken with firm tofu or chickpeas. For a low-carb option, serve over cauliflower rice instead of quinoa.
Pair with a crisp white wine like Sauvignon Blanc or a light, fruity red like Pinot Noir. For a non-alcoholic option, try a mint-infused iced tea.
Year-round, but especially good in summer when fresh herbs are abundant.
Contains: Sesame (tahini). May contain: Milk (Greek yogurt). Always check individual product labels for potential allergens.
