Chicken Shawarma Mediterranean Bowl

Ingredients:

For the Chicken Shawarma

• 1 lb boneless, skinless chicken thighs or breasts, thinly sliced

• 3 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon paprika

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon cayenne pepper (adjust to taste)

• Juice of 1 lemon

• Salt and pepper, to taste

For the Tzatziki Sauce

• 1 cup Greek yogurt

• 1/2 cucumber, seeded and finely chopped

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• Salt and pepper, to taste

For the Bowl

• Cooked quinoa or couscous

• Cherry tomatoes, halved

• Cucumber, sliced

• Red onion, thinly sliced

• Kalamata olives, pitted

• Crumbled feta cheese

• Fresh parsley or dill, chopped (for garnish)

• Lemon wedges (for serving)

Instructions:

1. Marinate the Chicken Shawarma:

• In a bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, cayenne pepper, lemon juice, salt, and pepper.

• Add the thinly sliced chicken to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

2. Prepare the Tzatziki Sauce:

• In a small bowl, combine the Greek yogurt, chopped cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir well to combine.

• Cover and refrigerate until ready to use.

3. Cook the Chicken Shawarma:

• Preheat a grill or skillet over medium-high heat.

• Remove the chicken from the marinade and discard any excess marinade.

• Grill or cook the chicken for 6-8 minutes per side, or until it's cooked through and nicely browned.

• Once cooked, let the chicken rest for a few minutes before slicing it into strips.

4. Assemble the Bowl:

• Divide the cooked quinoa or couscous among serving bowls.

• Top each bowl with sliced grilled chicken shawarma, cherry tomatoes, cucumber slices, red onion slices, Kalamata olives, and crumbled feta cheese.

• Drizzle the tzatziki sauce over the top of each bowl.

• Garnish with chopped fresh parsley or dill, and serve with lemon wedges on the side.