Chicken Shawarma Bowl Recipe
Okay, let’s be real—how often do you find a recipe that’s easy, healthy, and makes you do a little happy dance with every bite? For me, that’s this Chicken Shawarma Bowl. I’m not exaggerating when I say this bowl has saved my dinner plans (and my sanity) more times than I can count.
I still remember the first time I tried to recreate my favorite takeout shawarma at home. I thought, “There’s no way I can get that same flavor without one of those giant spinning spits, right?” Oh, how wrong I was. With a simple marinade, some pantry spices, and a little oven magic, this Chicken Shawarma Bowl came to life—and honestly, it’s been a regular in my kitchen ever since.
If you’re anything like me and love meals that feel fancy but are secretly super simple, you should also check out my BLT Chicken Salad—another lifesaver when I want something Fresh, satisfying, and on your plate before you know it—no need to spend all day in the kitchen!.
Why I’m Obsessed with Chicken Shawarma Bowls (And You Will Be Too)
Let me paint you a picture: tender, juicy chicken packed with warm spices, nestled on a bed of fluffy jasmine rice, topped with crisp cucumbers, sweet cherry tomatoes, creamy hummus, and a big ol’ dollop of homemade tzatziki. Sounds dreamy, right? That’s exactly what a Chicken Shawarma Bowl delivers—every single time.
What I love most is how this dish hits every note—savory, fresh, creamy, a little tangy, and if you’re like me and sprinkle on extra chili flakes, a gentle kick of heat.
Why Bowl Dinners Just Work
There’s something comforting about tossing all your favorite things into a bowl and calling it dinner. It’s easy, enjoyable, and always hits the spot. My fridge is often prepped with components for meals like this and my Grilled Chicken Broccoli Bowls because I know future me will appreciate the effort.
Bringing Middle Eastern Vibes to Your Kitchen (No Fancy Equipment Needed)
Now, I know traditional shawarma is all about that slow-roasted, spinning meat. But let’s be honest—my kitchen isn’t equipped for that level of drama. Luckily, this Chicken Shawarma Bowl gives you all those rich, aromatic flavors with a simple oven roast. No stress, just deliciousness.
My Go-To for Meal Prep and Lazy Dinners
You know those days when cooking feels like a chore? That’s when I thank past me for prepping a batch of this Chicken Shawarma Bowl. Everything stores beautifully, and assembling it takes less time than scrolling through Netflix trying to pick a show.
Pro tip: If you’re into meal prep (or want to be), definitely check out my Delicious Mediterranean Steak Bowls too—they’re another favorite in my weekly rotation.
Let’s Talk Ingredients (AKA Everything You’ll Love)
I promise—nothing fancy here. Just real, flavorful ingredients.
The Star of the Show: Chicken Shawarma Marinade
Chicken thighs (because they stay juicy)
Lemon juice & olive oil
Garlic (the more, the merrier)
Cumin, paprika, turmeric, cinnamon
Salt, pepper, and a pinch of red pepper flakes
One red onion to roast alongside (trust me, it caramelizes into magic)
Fresh Stuff for Crunch
Cucumber and cherry tomatoes—simple but essential.
The Base
Jasmine rice—fragrant, fluffy, perfect.
Creamy Goodness
Hummus (store-bought or homemade)
Tzatziki (don’t worry, I’ll walk you through it)
The Finishing Touches
Parsley, feta, and maybe a squeeze of lemon if you’re feeling fancy.
Putting This Bowl Together — Easy, No Stress Required
Marinate Like You Mean It
I usually toss the chicken in its marinade in the morning—or the night before if I’m being extra organized. The longer it soaks, the better.
Oven Does the Heavy Lifting
Roast at 425°F until your kitchen smells like a Middle Eastern market. Try not to eat half the chicken straight off the pan (I fail at this regularly).
Rice & Sauce Prep
While the chicken cooks, I get the rice going and mix up a quick tzatziki—Greek yogurt, garlic, cucumber, dill, lemon juice. Easy peasy.
Chop Chop
Cucumbers and tomatoes take two minutes to prep, and suddenly, you’re almost there.
Assembly = The Best Part
Layer it up however you like—there’s no wrong way to build a Chicken Shawarma Bowl. I go heavy on the tzatziki because, well, I have no self-control when it comes to sauces.
Customize Till Your Heart’s Content
Feeling spicy? Add harissa.
Need more protein? Toss in chickpeas.
Watching carbs? Swap rice for cauliflower rice (like I do with my BLT Chicken Salad).
This bowl plays by your rules.
Meal Prep Tips From Someone Who Hates Boring Leftovers
Store everything separately and assemble when you’re ready to eat. That way, nothing gets soggy, and every bowl tastes fresh.
For more no-boring-leftovers ideas, peek at my Southwest Chicken Salad Recipe—it’s another flavor-packed option that keeps well.
Don’t Make These Rookie Mistakes
Skipping marinade time (flavor needs time to shine!)
Overcooking the chicken (no one likes dry meat)
Using bland rice (trust me, jasmine rice is worth it)
Nutrition? Oh Yeah, It’s Healthy Too
It’s balanced, packed with protein, fresh veggies, healthy fats… but honestly, I eat it because it tastes amazing. The fact that it’s good for me is just a bonus.
Leftovers = Future You Says Thanks
Wrap it in pita, toss it in a salad, or just eat it cold out of the fridge (no judgment—I’ve been there).
Quick FAQs
Chicken breast instead of thighs? Sure, just don’t overcook it.
How long does it keep? 4 days in the fridge.
Vegan? Chickpeas and dairy-free yogurt for the win.
Other sauces? Tahini or garlic sauce = yum.
Grill option? Absolutely.
Dairy-free? Easy—ditch the feta and swap the yogurt.
Why This Chicken Shawarma Bowl Is Always On Repeat
Look, I’ve made a lot of meals. But this Chicken Shawarma Bowl? It never gets old. It’s the perfect combo of easy, flavorful, and totally satisfying. Whether you’re meal prepping, feeding a crowd, or just treating yourself to something better than takeout, this bowl is where it’s at.
If you give it a try (and I hope you do!), let me know how you make it your own. And when you’re ready for your next kitchen adventure, don’t forget about those Healthy Greek Chicken Bowls waiting for you.
Chicken Shawarma Bowl
Ingredients
For the Chicken Marinade:
- 6-8 boneless skinless chicken thighs
- 2 lemons juiced
- ½ cup olive oil
- 6 cloves garlic minced
- 1 tsp kosher salt
- 2 tsp black pepper
- 2 tsp ground cumin
- 2 tsp paprika
- ½ tsp ground turmeric
- Pinch of ground cinnamon
- Crushed red pepper flakes to taste
- 1 red onion roughly chopped
For the Bowl:
- 1½ cups jasmine rice dry
- 1 English cucumber chopped
- 1 cup cherry tomatoes halved
- ½ cup hummus or whole chickpeas
- Fresh parsley chopped
- Feta cheese optional
- Extra red pepper flakes for garnish
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic minced
- 1 small piece English cucumber peeled & diced
- ½ tsp dried dill weed
- 3 tsp fresh lemon juice
- Salt & pepper to taste
Instructions
Marinate the Chicken:
- In a large bowl, whisk together olive oil, lemon juice, garlic, and spices. Add chicken thighs and coat well. Cover and marinate in the fridge for at least 1 hour or overnight.
Cook the Rice:
- Rinse jasmine rice until water runs clear. Cook according to package instructions. Set aside.
Make the Tzatziki Sauce:
- In a bowl, combine yogurt, garlic, cucumber, dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
Roast the Chicken:
- Preheat oven to 425°F (220°C). Place marinated chicken and red onions on a lined baking sheet. Roast for 30-40 minutes, until chicken is cooked through. Let rest for 5 minutes, then slice.
Prepare the Veggies:
- Chop cucumber and halve cherry tomatoes.
Assemble the Bowls:
- Start with a scoop of rice, top with sliced chicken and roasted onions. Add cucumber, tomatoes, hummus, and tzatziki. Garnish with parsley, feta, and a sprinkle of red pepper flakes.
Notes
- Swap jasmine rice for cauliflower rice for a low-carb option.
- Chicken can be grilled instead of roasted for a smoky flavor.
- Store components separately for best meal prep results.
- Tzatziki keeps in the fridge for up to 3 days—perfect as a dip or spread!
- For extra spice, drizzle with harissa or hot sauce.
