Chicken Shawarma Bowl

Why You’ll Love This Recipe

Chicken Shawarma Bowls are a vibrant, flavorful meal inspired by Middle Eastern cuisine, combining marinated spiced chicken, rice or grains, fresh vegetables, and a creamy garlic or tahini sauce. It’s a wholesome, customizable dish perfect for meal prep, quick dinners, or a colorful lunch. The contrast of warm spices with cool, crisp toppings makes each bite exciting and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs
olive oil
lemon juice
garlic
ground cumin
ground coriander
paprika
ground turmeric
ground cinnamon
ground allspice
salt
black pepper
white or brown rice (or couscous/quinoa)
cherry tomatoes
cucumber
red onion
lettuce or mixed greens
pickled turnips or pickles (optional)
parsley

For the sauce:

plain Greek yogurt or tahini
garlic
lemon juice
olive oil
salt
water (to thin, if needed)

directions

In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight for best flavor).

Preheat a skillet or grill over medium-high heat. Cook the marinated chicken for 5-7 minutes per side, or until fully cooked and nicely charred. Let rest, then slice.

While the chicken cooks, prepare your base (rice, couscous, or quinoa) according to package instructions.

Chop the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop lettuce and parsley.

Whisk together yogurt or tahini, garlic, lemon juice, olive oil, salt, and a little water until creamy and pourable.

Assemble your bowl: start with rice or grains, top with sliced chicken, fresh vegetables, pickled turnips (if using), and a drizzle of sauce.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Marinating time: 1 hour (or overnight)
Cooking time: 15 minutes
Assembly time: 5 minutes
Total time: 1 hour 35 minutes (including marinating)

Variations

Swap chicken for grilled tofu or chickpeas for a vegetarian option.
Use cauliflower rice or leafy greens for a low-carb base.
Add feta cheese, olives, or roasted eggplant for extra flavor.
Use hummus instead of yogurt/tahini sauce for a creamier twist.
Make it a wrap by using pita or flatbread instead of a bowl.

storage/reheating

Store components separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and grains in the microwave or on the stovetop until warmed through.
Keep sauces and veggies cold and assemble just before serving.

FAQs

What cut of chicken is best for shawarma bowls?
Boneless, skinless chicken thighs are ideal for their flavor and juiciness.

Can I bake the chicken instead of grilling?
Yes, bake at 400°F (200°C) for 25–30 minutes, or until fully cooked.

What if I don’t have all the spices?
You can use a pre-made shawarma spice blend or substitute with a mix of cumin, paprika, and garlic powder.

Is this recipe spicy?
Not inherently, but you can add chili flakes or hot sauce for heat.

Can I make this ahead for meal prep?
Yes, it’s perfect for prepping and assembling fresh throughout the week.

Is yogurt sauce or tahini better?
Both are delicious—yogurt is lighter, tahini is richer. Choose based on preference.

Can I freeze cooked shawarma chicken?
Yes, freeze in portions for up to 2 months. Thaw overnight before reheating.

How can I make this vegan?
Use tofu or roasted chickpeas and a tahini-based sauce.

Do I need a grill pan?
No, a regular skillet works well. Cast iron gives the best sear.

Can I add hot sauce?
Absolutely—garlic chili sauce or harissa work great here.

Conclusion

The Chicken Shawarma Bowl is a vibrant, balanced, and endlessly adaptable dish that brings bold flavors and healthy ingredients together in one delicious meal. Whether you’re cooking for a crowd or prepping lunches for the week, this bowl delivers satisfying taste and texture in every bite.

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