Chicken Shawarma Bowls

Why You’ll Love This Recipe

These bowls are a satisfying blend of bold flavors and balanced nutrition. The warm spices in the chicken give it an aromatic, savory kick, while the fresh toppings and sauces bring brightness and texture. This recipe is easy to prep ahead, great for feeding a crowd, and endlessly customizable based on your taste or dietary preferences. Whether you’re trying to eat clean or just love exciting flavors, this dish checks every box.

Ingredients

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

For the Chicken Marinade:

• Boneless, skinless chicken thighs or breasts
• Olive oil
• Lemon juice
• Garlic, minced
• Ground cumin
• Ground paprika
• Ground coriander
• Ground turmeric
• Ground cinnamon
• Ground allspice
• Salt
• Black pepper

For the Bowl Assembly:

• Cooked basmati rice, couscous, quinoa, or mixed greens
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, thinly sliced
• Lettuce or spinach
• Fresh parsley or cilantro, chopped
• Pickled turnips or pickles (optional)
• Feta cheese (optional)

For the Sauce (choose one or both):

• Garlic yogurt sauce (yogurt, garlic, lemon juice, salt)
• Tahini sauce (tahini, lemon juice, water, garlic, salt)

Directions

1. In a large bowl, mix olive oil, lemon juice, garlic, and all the spices for the marinade.
2. Add the chicken to the marinade, coat thoroughly, and refrigerate for at least 1 hour (or up to overnight).
3. Preheat oven to 425°F (220°C), or heat a grill or skillet over medium-high heat.
4. Cook the marinated chicken for 20–25 minutes in the oven, or 5–6 minutes per side on the grill or skillet, until fully cooked and lightly charred.
5. Let the chicken rest for 5 minutes, then slice thinly.
6. While the chicken cooks, prepare the sauce and chop your bowl toppings.
7. To assemble, start with a base of rice or greens. Add the sliced chicken, vegetables, herbs, and any extras.
8. Drizzle with garlic yogurt or tahini sauce and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Marinate time: 1 hour (or overnight)
Cook time: 25 minutes
Total time: about 1 hour 40 minutes (with marinating)

Variations

• Low-Carb: Swap the rice for cauliflower rice or use a lettuce base.
• Spicy Version: Add chili flakes or hot sauce to the marinade or sauce.
• Vegan Option: Use tofu or chickpeas with the same spice blend and a plant-based sauce.
• Add Grains: Try bulgur, farro, or freekeh for a Middle Eastern grain twist.
• Wrap It Up: Turn the bowl into a wrap using pita or flatbread for a portable meal.

Storage/Reheating

Store the cooked chicken separately in an airtight container in the refrigerator for up to 4 days.
Vegetables and sauces should also be stored separately to keep them fresh.
To reheat the chicken, warm in a skillet or microwave until heated through.
These bowls are great for meal prep—just assemble before serving for best texture.

FAQs

What is shawarma?

Shawarma is a Middle Eastern dish made by marinating meat in a blend of spices and slow-cooking it on a vertical spit. This recipe recreates the flavor using a home-friendly method.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though thighs tend to be more flavorful and tender.

How long should I marinate the chicken?

At least 1 hour is recommended, but overnight marination brings out the best flavor.

Can I make this recipe dairy-free?

Yes, just skip the yogurt sauce or use a plant-based yogurt alternative.

What’s the best base for the bowl?

Basmati rice, couscous, quinoa, or greens like spinach or romaine are all excellent choices.

Can I cook the chicken in an air fryer?

Yes, cook marinated chicken in the air fryer at 400°F (200°C) for about 15 minutes, flipping halfway through.

What toppings go well in a shawarma bowl?

Fresh veggies, pickles, feta, olives, and herbs all complement the savory chicken well.

Is tahini sauce necessary?

Not necessary, but highly recommended—it adds a nutty richness and pairs perfectly with the spices.

Can I freeze the marinated chicken?

Yes, freeze the chicken in the marinade for up to 2 months. Thaw in the fridge before cooking.

How do I keep the vegetables crisp for meal prep?

Store chopped veggies in airtight containers separately from the warm ingredients and sauces. Assemble just before serving.

Conclusion

Chicken Shawarma Bowls are a vibrant, satisfying, and customizable meal packed with Middle Eastern flavors. Whether you’re building them for meal prep, a quick dinner, or a healthy lunch, they offer a perfect balance of protein, grains, and vegetables. With easy prep and flexible ingredients, this dish is sure to become a staple in your rotation.

Chicken Shawarma Bowls

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Chicken Shawarma Bowls are a flavorful and customizable Middle Eastern-inspired meal featuring spiced marinated chicken served over rice or greens, topped with fresh vegetables and a creamy garlic or tahini sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting or Grilling
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• Salt, to taste
• Black pepper, to taste

For the Bowl Assembly:

• 2 cups cooked basmati rice, couscous, quinoa, or greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 2 cups lettuce or spinach
• 1/4 cup fresh parsley or cilantro, chopped
• Pickled turnips or pickles (optional)
• 1/4 cup feta cheese (optional)

For the Sauce (choose one or both):

• Garlic Yogurt Sauce: 1 cup yogurt, 1 clove garlic (minced), 1 tbsp lemon juice, salt to taste
• Tahini Sauce: 1/4 cup tahini, 2 tbsp lemon juice, 2–4 tbsp water, 1 clove garlic (minced), salt to taste

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Instructions

1. In a large bowl, mix olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, allspice, salt, and pepper to make the marinade.
2. Add chicken and coat well. Cover and refrigerate for at least 1 hour or overnight.
3. Preheat oven to 425°F (220°C), or heat a grill/skillet over medium-high heat.
4. Cook chicken for 20–25 minutes in the oven or 5–6 minutes per side on grill/skillet, until fully cooked and charred.
5. Let the chicken rest for 5 minutes, then slice thinly.
6. While chicken cooks, prepare sauces and chop vegetables.
7. To assemble bowls, start with rice or greens, then add chicken, vegetables, and toppings.
8. Drizzle with garlic yogurt sauce or tahini sauce and serve immediately.

Notes

• Marinate chicken overnight for deeper flavor.
• Use tofu or chickpeas for a vegetarian alternative.
• Store components separately for best meal prep results.
• Double the marinade and freeze extra chicken for later meals.
• Serve in a wrap or pita for an easy variation.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 5g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 5g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 38g
• Cholesterol: 110mg