Why You’ll Love This Recipe
These shawarma bowls are bursting with flavor while staying low in carbs and high in nutrients. The marinated chicken is juicy and aromatic, the veggies add crunch and freshness, and the sauce brings it all together with creamy tang. They’re gluten-free, keto-friendly, and completely customizable—making them a perfect balance of healthy and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken shawarma:
- Boneless, skinless chicken thighs or breasts
- Olive oil
- Lemon juice
- Garlic (minced)
- Ground cumin
- Ground paprika
- Ground turmeric
- Ground coriander
- Ground cinnamon
- Ground allspice
- Salt and pepper
For the bowls:
- Cauliflower rice (store-bought or homemade)
- Cherry tomatoes (halved)
- Cucumber (diced)
- Red onion (thinly sliced)
- Fresh parsley or mint (chopped)
- Optional: avocado slices, olives, or feta cheese
For the sauce:
- Greek yogurt or tahini
- Lemon juice
- Garlic (minced or grated)
- Water (to thin if needed)
- Salt and pepper
Directions
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, garlic, and all the spices. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
- Cook the chicken: Grill or pan-sear the chicken over medium-high heat for 5–7 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice.
- Prepare the cauliflower rice: If using fresh cauliflower, pulse florets in a food processor until rice-sized. Sauté in a skillet with a little olive oil and salt for 5–7 minutes until tender.
- Make the sauce: Mix Greek yogurt or tahini with lemon juice, garlic, salt, and pepper. Thin with a little water if needed until pourable.
- Assemble the bowls: Add cauliflower rice as the base. Top with sliced chicken, tomatoes, cucumbers, red onion, herbs, and any optional toppings. Drizzle with sauce before serving.
Servings and timing
This recipe makes 4 servings. Prep time is about 15 minutes (plus marinating), cook time is 20 minutes, and total active time is approximately 35 minutes.
Variations
- Spicy Shawarma: Add cayenne or chili flakes to the marinade for heat.
- Dairy-Free: Use tahini sauce instead of yogurt-based dressing.
- Vegetarian Version: Swap chicken with grilled halloumi, tofu, or roasted chickpeas.
- Low-FODMAP: Use garlic-infused oil and omit onions or use green onions.
- Wrap It Up: Serve ingredients in lettuce wraps or low-carb tortillas instead of a bowl.
Storage/Reheating
Store all components separately in airtight containers in the fridge for up to 4 days. Reheat chicken and cauliflower rice in the microwave or skillet before assembling. Keep fresh toppings and sauce cold and add them after reheating for best texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well—just avoid overcooking to keep them juicy.
How do I make cauliflower rice from scratch?
Chop cauliflower into florets and pulse in a food processor until it resembles rice. Then sauté as directed.
Is the sauce keto-friendly?
Yes, both tahini and full-fat Greek yogurt are keto-friendly when used in moderation.
Can I meal prep these bowls?
Absolutely. Store the chicken, cauliflower rice, veggies, and sauce separately and assemble fresh each day.
How long should I marinate the chicken?
At least 30 minutes, but 4–12 hours gives the best flavor.
What vegetables go best in this bowl?
Cucumbers, tomatoes, red onions, parsley, and even shredded lettuce all pair well with the bold chicken flavor.
Is this recipe gluten-free?
Yes, as long as all ingredients used (including sauces) are gluten-free.
Can I freeze the chicken?
Yes, cooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
What’s the best way to cook the chicken?
Grilling gives the best flavor, but pan-searing or baking also works well.
Can I use store-bought shawarma seasoning?
Yes, you can substitute about 1.5 tablespoons of pre-mixed shawarma seasoning in place of the individual spices.
Conclusion
Low carb chicken shawarma bowls are a flavorful, balanced, and nourishing meal you’ll want to make again and again. With tender, spiced chicken and a vibrant mix of fresh ingredients, it’s a satisfying bowl that doesn’t compromise on flavor or nutrition. Whether for meal prep, a family dinner, or a healthy lunch, these bowls are a versatile go-to for low-carb eating done right.
PrintLow Carb Chicken Shawarma Bowls
Low carb chicken shawarma bowls are a flavorful, protein-packed meal featuring spiced grilled chicken, fresh vegetables, and creamy tahini or yogurt sauce over cauliflower rice. It’s a nutritious, Middle Eastern-inspired dish that’s perfect for a healthy dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling, Pan-Searing
- Cuisine: Middle Eastern
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
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- Salt and pepper, to taste
- 4 cups cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley or mint, chopped
- Optional: avocado slices, olives, feta cheese
- 1/2 cup Greek yogurt or tahini
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 2–3 tbsp water (to thin, if needed)
- Salt and pepper, to taste
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, and spices. Add chicken and coat evenly. Marinate for at least 30 minutes or overnight.
- Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side until fully cooked. Rest for 5 minutes, then slice.
- If using fresh cauliflower, pulse florets in a food processor until rice-sized. Sauté cauliflower rice in olive oil over medium heat for 5–7 minutes. Season with salt.
- In a bowl, mix yogurt or tahini with lemon juice, garlic, salt, and pepper. Add water to thin if needed.
- Assemble bowls: add cauliflower rice, top with sliced chicken, tomatoes, cucumber, red onion, and herbs. Add optional toppings and drizzle with sauce.
Notes
- Marinate chicken overnight for maximum flavor.
- Use tahini for a dairy-free sauce alternative.
- Store components separately for easy meal prep.
- Add cayenne to marinade for a spicy version.
- Yogurt-based sauce adds a cooling balance to the spices.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg
