Low Carb Chicken Shawarma Bowls

Why You’ll Love This Recipe

These Low Carb Chicken Shawarma Bowls are the perfect combination of juicy, flavorful chicken and a variety of textures and flavors from fresh veggies, creamy sauce, and a tangy dressing. The shawarma-spiced chicken is tender and juicy, while the fresh ingredients like cucumber, tomato, and red onion add crunch and freshness. The tahini and tzatziki sauces bring a creamy richness that ties everything together. It’s a great option for meal prep, and it’s a refreshing yet hearty meal that will keep you full without the carbs of traditional pita or rice.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste

For the salad:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup fresh parsley or cilantro, chopped
• 1 cup shredded lettuce or mixed greens

For the tzatziki sauce:

• 1 cup plain Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)
• Salt and pepper, to taste

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon water (to thin)
• Salt and pepper, to taste

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

Directions

1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and pepper. Mix well. Add the chicken breasts to the marinade and coat them thoroughly. Let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the chicken: Preheat the grill or a skillet over medium-high heat. Grill the chicken for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.
3. Prepare the salad: While the chicken is cooking, prepare the salad by combining the diced cucumber, cherry tomatoes, sliced red onion, chopped parsley or cilantro, and shredded lettuce or greens in a large bowl. Toss to combine.
4. Make the tzatziki sauce: In a small bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper. Stir until smooth and creamy. Adjust seasoning if needed.
5. Make the tahini dressing: In another small bowl, whisk together tahini, lemon juice, olive oil, and water until smooth. If the dressing is too thick, add more water a little at a time to reach your desired consistency. Season with salt and pepper to taste.
6. Assemble the bowls: Divide the salad mixture between 4 bowls. Top each bowl with sliced chicken, a dollop of tzatziki sauce, and a drizzle of tahini dressing. Garnish with additional parsley or cilantro, if desired.
7. Serve and enjoy: Serve the chicken shawarma bowls immediately, or refrigerate them for meal prep. These bowls can be enjoyed cold or at room temperature.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 15 minutes
• Total Time: 30-45 minutes (including marination time)

Variations

• Vegetarian Version: For a vegetarian alternative, replace the chicken with grilled or roasted cauliflower or chickpeas for a plant-based option.
• Add More Veggies: You can add other vegetables like roasted eggplant, bell peppers, or zucchini to the salad for extra flavor and texture.
• Spicy Version: Add chopped jalapeños or drizzle hot sauce over the top for a spicier version of this dish.
• Grilled Pita or Low-Carb Bread: If you’re not avoiding carbs, serve these bowls with warm pita bread, or if you’re keeping it low-carb, serve with a side of low-carb flatbread.

Storage/Reheating

• Storage: Store the cooked chicken, salad, and sauces separately in airtight containers in the refrigerator for up to 3 days. This makes it easy to assemble fresh bowls each time.
• Freezing: You can freeze the marinated chicken before cooking. Once frozen, store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before cooking.
• Reheating: Reheat the chicken in the microwave for 1-2 minutes or on a skillet over medium heat for a few minutes, just until heated through. Add the sauce just before serving.

FAQs

1. Can I make the chicken shawarma in advance?

Yes, you can marinate the chicken ahead of time and store it in the fridge for up to 2 days before cooking. This will help the flavors develop even more.

2. Can I use store-bought tzatziki sauce?

Yes, you can use store-bought tzatziki sauce if you’re short on time, but homemade is always fresher and more customizable.

3. Can I add other proteins besides chicken?

Yes! You can use lamb, beef, or even shrimp for a different variation of this shawarma bowl.

4. How do I know when the chicken is done cooking?

Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure the chicken is fully cooked and safe to eat.

5. Can I make this dish vegan?

Yes, you can make this dish vegan by replacing the chicken with tofu or chickpeas, and using dairy-free yogurt for the tzatziki sauce and tahini dressing.

6. How can I make this dish spicier?

For a spicier twist, add red pepper flakes to the marinade, use hot sauce in the tahini dressing, or top the salad with fresh sliced chilies or jalapeños.

7. Can I serve this dish with rice or couscous?

Yes, if you’re not following a strict low-carb diet, this dish pairs wonderfully with a side of rice, quinoa, or couscous. Just be mindful of the carb content if you’re aiming for a low-carb meal.

8. Can I prep this recipe for the week?

Yes! This recipe is great for meal prep. Store the chicken, salad, and sauces separately in the fridge for up to 3 days and assemble the bowls when you’re ready to eat.

9. How do I prevent the chicken from drying out?

Make sure to not overcook the chicken. Once it reaches an internal temperature of 165°F (74°C), remove it from the heat and let it rest before slicing to retain moisture.

10. Can I serve this dish with pita bread?

Yes! If you’re not following a low-carb diet, warm pita bread makes a great addition to this meal.

Conclusion

Low Carb Chicken Shawarma Bowls are a flavorful, vibrant, and satisfying meal that brings the bold spices of shawarma to a healthy and refreshing bowl. With perfectly spiced chicken, fresh veggies, and creamy tzatziki and tahini dressings, this dish is a winner for anyone looking for a nutritious and delicious meal. Whether for a quick weeknight dinner or meal prep, these bowls are easy to make and full of Mediterranean flavors that are sure to please!

Low Carb Chicken Shawarma Bowls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Low Carb Chicken Shawarma Bowls combine perfectly seasoned grilled chicken with fresh veggies, creamy tzatziki, and tahini dressing for a healthy, satisfying meal. This vibrant dish is packed with protein, healthy fats, and Mediterranean flavors, perfect for meal prep or a quick dinner.

• Author: Laura
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 15 minutes
• Total Time: 30-45 minutes (including marination time)
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling, Sautéing
• Cuisine: Mediterranean

Ingredients

1. For the chicken:
   • 4 boneless, skinless chicken breasts
   • 2 tablespoons olive oil
   • 2 tablespoons lemon juice
   • 2 cloves garlic, minced
   • 1 teaspoon ground cumin
   • 1 teaspoon ground paprika
   • 1 teaspoon ground coriander
   • ½ teaspoon ground turmeric
   • ½ teaspoon ground cinnamon
   • ¼ teaspoon cayenne pepper (optional)
   • Salt and pepper, to taste
2. For the salad:
   • 1 cucumber, diced
   • 1 cup cherry tomatoes, halved
   • ½ red onion, thinly sliced
   • 1 cup fresh parsley or cilantro, chopped
   • 1 cup shredded lettuce or mixed greens
3. For the tzatziki sauce:
   • 1 cup plain Greek yogurt (or dairy-free yogurt)
   • 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1 garlic clove, minced
   • 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)
   • Salt and pepper, to taste
4. For the tahini dressing:
   • 3 tablespoons tahini
   • 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1 teaspoon water (to thin)
   • Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken: In a bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, and pepper. Add the chicken breasts and coat thoroughly. Let the chicken marinate in the fridge for at least 30 minutes, or up to 2 hours.

1. Cook the chicken: Preheat the grill or a skillet over medium-high heat. Grill the chicken for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing it into thin strips.
2. Prepare the salad: Combine the diced cucumber, cherry tomatoes, sliced red onion, chopped parsley or cilantro, and shredded lettuce or greens in a large bowl. Toss to combine.
3. Make the tzatziki sauce: In a small bowl, mix the Greek yogurt, lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper until smooth. Adjust seasoning to taste.
4. Make the tahini dressing: In another small bowl, whisk together tahini, lemon juice, olive oil, and water until smooth. Add water to reach desired consistency. Season with salt and pepper.
5. Assemble the bowls: Divide the salad mixture into 4 bowls. Top each with sliced chicken, a dollop of tzatziki, and a drizzle of tahini dressing. Garnish with additional parsley or cilantro if desired.
6. Serve: Serve immediately, or refrigerate for meal prep. Enjoy cold or at room temperature.

Notes

1. For extra flavor, grill the chicken for a smoky taste.
2. Add sliced avocado for a creamy addition to the bowls.
3. Make the dish spicy by adding chopped jalapeños or hot sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 550mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 80mg