Chicken Shawarma Bowl
This bowl brings the classic Middle Eastern street food into a wholesome, modern dish. Tender, spiced chicken shawarma is paired with fluffy rice, crisp vegetables, creamy hummus or tzatziki, and a sprinkle of fresh herbs — all drizzled with a tangy lemon-garlic sauce. Perfect for meal prep or a vibrant dinner.
Time
Prep time: 20 minutes
Marinate time: 30 minutes (or overnight for best flavor)
Cook time: 20 minutes
Total time: ~1 hour 10 minutes
Ingredients
For the Chicken Shawarma
1 ½ lbs boneless, skinless chicken thighs (or breasts)
3 tbsp olive oil
3 garlic cloves, minced
Juice of 1 lemon
2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp chili powder
Salt & pepper to taste
For the Bowl Base
2 cups cooked basmati or jasmine
1 cup shredded lettuce or arugula
½ cup cucumber slices
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
¼ cup pickled turnips or pickled red onions
For the Toppings
½ cup hummus or tzatziki
Fresh parsley or cilantro, chopped
Pomegranate seeds
Warm pita wedges
Quick Garlic Yogurt Sauce
½ cup Greek yogurt
1 tbsp olive oil
1 garlic clove, grated
1 tbsp lemon juice
Pinch of salt
Instructions
Marinate the Chicken
In a bowl, whisk together olive oil, garlic, lemon juice, and spices.
Add chicken, coat well, cover, and marinate for at least 30 minutes (overnight is best).
Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C).
Rest 5 minutes, then slice into strips.
Prepare Garlic Yogurt Sauce
Mix yogurt, olive oil, garlic, lemon juice, and salt in a small bowl. Chill until ready.
Assemble the Bowls
Start with a base of rice.
Add lettuce, cucumbers, tomatoes, onion, and pickled veggies.
Place sliced chicken on top.
Add a spoonful of hummus or drizzle with garlic yogurt sauce.
Garnish with parsley, and pomegranate seeds if using.
Serve with warm pita on the side.
Notes & Tips
Meal Prep Friendly: Store chicken, rice, and veggies separately; assemble before serving.
Extra Flavor: Roast the veggies (zucchini, peppers, or carrots) for added depth.
Low-Carb Option: Replace rice with cauliflower rice or extra greens.
Frequently Asked Questions
Q: Can I bake the chicken instead of pan-fry?
A: Yes — bake at 425°F (220°C) for 20–25 minutes until cooked through.
Q: What’s the best substitute if I don’t have all the spices?
A: Use a premade shawarma or Middle Eastern spice blend.
Q: Can I make it dairy-free?
A: Yes — use hummus or tahini sauce instead of yogurt-based sauces.
Nutritional Information
Calories: ~520
Protein: 36g
Carbs: 48g
Fat: 20g
Fiber: 6g