Chicken Shawarma Bowls

Create the ultimate Chicken Shawarma Bowls with tender chicken thighs, warm spices, fluffy rice, and vibrant veggies. Fresh cucumber and juicy tomato pair beautifully with a tangy yogurt sauce and a scoop of creamy hummus.

These Mediterranean bowls are simple yet satisfying, delivering bold flavors in every bite. Perfect for weeknights or meal prep, this recipe brings a taste of the Mediterranean to your table.

These bowls are customizable, packed with nutrients, and perfect for any occasion.

Why You’ll Love This Recipe

• Flavorful: Chicken shawarma bowls offer a delicious combination of flavors and textures. The spiced chicken, creamy sauces, and fresh vegetables create a healthy and satisfying meal.
• Convenience: They are easy to prepare at home and the components can be prepped in advance, making them a convenient meal option for busy individuals or families.
• Meal Prep Friendly: Shawarma bowls are great for meal prepping. You can make a large batch of components and assemble them throughout the week. They’re also portable, making them ideal for lunches on the go.
• Healthy: 34 grams of protein, fresh vegetables, healthy fats, low-carb with cauliflower rice, and gluten-free if you skip the pita bread.

You’ll Also Love: Chicken Shawarma Salad (with tahini dressing)

Ingredients

• Chicken Thighs: Juicy, tender, and perfect for absorbing the iconic shawarma marinade. Thighs hold up well when grilled, delivering the charred edges and smoky flavor that define shawarma. Boneless, skinless chicken breasts work as well.
• Cherry or Grape Tomatoes: These little gems burst with sweetness and a slight tanginess, adding a juicy contrast to the savory shawarma flavors.
• Cucumbers: Crisp and refreshing, cucumbers are essential. Persian cucumbers or English cucumbers are ideal due to their thin skin and fewer seeds. Slice them thin or chop them into chunks for even distribution.
• Red Onions: Thinly sliced red onions offer a sharp, zesty kick that cuts through the richness of the dressing. To mellow their flavor slightly, you can soak the slices in cold water for a few minutes before tossing them into the salad.
• Shawarma Spice Blend: The secret to this dish’s unforgettable flavor – cumin, paprika, cardamom, turmeric, and smoked paprika. Together, they create a warm, aromatic profile that defines shawarma.
• Lemon Juice: A splash of acidity to brighten the marinade and dressing, enhancing all the other flavors.
• Yogurt Sauce: Made with simple ingredients like Greek yogurt, garlic, lemon juice, and a touch of water, it balances the bold spices of the chicken.
• Basmati or jasmine rice: Light and fragrant, these are ideal for soaking up juices and sauces without becoming heavy. I used my Instant Pot Yellow Rice as the base.
• Hummus: Adds a smooth, creamy texture that complements the other components of the bowl, and provides additional protein which can make the meal more filling. This was a last minute addition, and I am so glad it made it into the bowl.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Chicken Shawarma Bowls

Marinade Preparation

Mix the marinade together in a large zipper bag or large bowl.

Place the chicken into the marinade and toss or massage to thoroughly coat.

Place in the refrigerator overnight, or for at least 1 hour.

Cook Chicken

Heat a large cast iron, or heavy bottomed skillet over medium high heat and add the chicken. Cook, flipping occasionally until the chicken is cooked through – 165°F internal temperature when a thermometer is inserted into the thickest part of the chicken, about 15 minutes.

Transfer to a plate, cover, and allow chicken to rest for 10 minutes. Slice chicken into strips and set aside.

To bake chicken:

• Heat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and add the chicken. Pour marinade over the chicken.
• Bake chicken for approximately 25 minutes, or until cooked through (165°F) and browned.
• Remove from oven and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

To grill chicken

• Grill chicken over medium-high heat for 6 to 8 minutes per side, until cooked through (165°F)
• Remove from the grill and allow to rest for 10 minutes. Slice chicken into strips and place in a bowl or on a platter. Set aside.

Prepare the Rice

The base of your chicken shawarma bowl needs to complement the bold flavor of the chicken and add a layer of heartiness to the dish, without overpowering it. Here are some options:

• Instant Pot Yellow Rice
• Cauliflower Rice – for a low-carb option
• Perfect Steamed Rice
• Quinoa would also be a delicious option

Once cooked, let the rice sit covered for a few minutes, then fluff with a fork. This step ensures the grains remain light and separated.

Chop the Vegetables

• Cucumbers: Persian or English cucumbers offer a satisfying crunch without being overly seedy.
• Cherry Tomatoes: Slice them into halves or quarters for juicy bursts of flavor throughout the bowl.
• Red Onion: Thinly slice and rinse under cold water to mellow their sharpness. Served sliced, or dice into smaller pieces.
• Fresh Parsley: Wash and chop the parsley for a bright, fresh garnish.
• You can include extras like pickled red cabbage or kalamata olives.

Make Yogurt Sauce

This creamy, garlicky yogurt sauce balances the smokiness of the chicken and enhances the fresh veggies and seasoned rice, pulling the whole bowl together.

In a medium-sized mixing bowl whisk together:

• 1/2 cup plain, full-fat Greek yogurt
• 2 tablespoons lemon juice
• 1 grated garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1+ teaspoon water – to thin as needed

The sauce should be thick yet drizzle-able. If it’s too thick, whisk in a teaspoon of water at a time until it reaches your desired texture.

Assemble Bowls

Add a scoop of cooked rice to the bottom of your bowl, and top with sliced chicken.

Arrange the veggies around the bowl in sections – group the cucumbers, tomatoes, onions, and hummus in their own distinct spots. This keeps the bowl visually appealing and allows you to mix flavors together as you go.

Drizzle with yogurt sauce and garnish with parsley. Serve with warm pita bread, if desired.

You’ll Also Love: This Greek Tzatziki recipe (you may need to thin with water).

Tips

• Marinate in Bulk: Prepare a large batch of chicken shawarma marinade over the weekend. Marinate enough chicken thighs to last for several meals and either cook it all at once or refrigerate portions separately to cook fresh each day.
• Cook in Advance: Grill or pan-sear your chicken and store it in airtight containers. When stored properly, cooked chicken can last up to 3-4 days in the fridge. Bonus tip: slightly undercook the chicken, so reheating keeps it juicy.
• Pre-Portioned Bases: Prepare a large pot of your chosen rice or grain. Divide it into meal-sized portions in reusable containers to minimize meal assembly time.
• Chop and Store Veggies: Slice cucumbers, onions, and other toppings and store them in separate containers.
• Make and Store Sauces: Whip up your yogurt or tahini sauce early in the week. Store it in a squeeze bottle for quick drizzling.

You’ll Also Love: Greek Eggplant Dip (Melitzanosalata)

Variations

You can easily switch out ingredients and toppings to match your mood or dietary needs.

• Toss in kalamata olives for a salty and briny bite.
• Sprinkle on crumbled feta cheese to add a tangy creaminess.
• Top with pickled red onions for a pop of acidity and color.
• Add roasted zucchini, eggplant, or bell peppers for extra veggies.
• Sprinkle on crispy pita chips or toasted pine nuts for texture.

For Perfectly Juicy Chicken

• Don’t Overcook: Chicken thighs are forgiving, but even they can become dry if overcooked. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Pull them off the heat as soon as they’re done.
• Rest Before Slicing: Let the cooked chicken rest for 5-10 minutes before cutting. This allows the juices to redistribute, keeping each bite flavorful and moist.
• Use High Heat: Grill or sear your chicken on medium-high heat to get that perfect char while locking in moisture.
• Marinate Properly: A good marinade works wonders. Make sure the chicken sits in the marinade for at least 4 hours, but overnight is even better. The longer it marinates, the deeper the flavors soak in.
• Cut Against the Grain: When slicing the chicken, cut against the grain to make the pieces more tender and easier to chew.

How to Store

• Chicken: Store cooked chicken in an airtight container in the refrigerator for 3-4 days for optimal freshness.
• Grains or Rice: Store your turmeric rice, basmati, or quinoa in its container. Rice is naturally absorbent, so keeping it separate ensures it doesn’t steal moisture from the chicken or sauces. Cool it down before storing to prevent clumping.
• Vegetables and Toppings: Chop and store vegetables like cucumbers, tomatoes, and red onions separately. Use containers lined with paper towels to wick away excess moisture and keep veggies crisp.
• Sauces: Sauces like yogurt sauce or hummus are best kept in their own sealed containers. If they start to separate over time, a quick stir will bring back their smooth consistency.
• Reheat Chicken: In an air fryer, a covered skillet on the stove with a splash of broth, or in the oven before serving.

More Chicken Thigh Recipes

• Chicken Thighs with Olives, Lemons, and Capers
• Instant Pot Filipino Chicken Adobo
• Sheet Pan Greek Chicken Dinner
• Skillet Chicken Cacciatore
• Instant Pot Chicken Shawarma

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Enjoy!!