Juicy Grilled Chicken Shawarma Bowl with Creamy Garlic Sauce
This bowl combines tender, spiced grilled chicken with fluffy rice, crisp veggies, and a luxuriously creamy garlic sauce. It’s Mediterranean comfort food in a bowl — rich in flavor, fresh, and perfectly balanced with tangy and creamy elements.
Prep time: 20 minutes
Marination time: 30 minutes
Cook time: 20 minutes
Total time: 1 hour 10 minutes
Servings: 2
Ingredients
For the Chicken Shawarma:
2 boneless, skinless chicken breasts (or thighs for extra juiciness)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
½ tsp ground turmeric
½ tsp ground coriander
¼ tsp cinnamon
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon (about 1 tbsp)
For the Creamy Garlic Sauce:
½ cup Greek yogurt
1 tbsp mayonnaise
1 garlic clove, finely minced or grated
1 tsp lemon juice
1 tbsp olive oil
Salt, to taste
Water or milk to thin
For the Bowl Base:
1 cup cooked basmati or jasmine rice
½ cup shredded lettuce or arugula
½ cup cherry tomatoes, halved
¼ cup sliced cucumber
¼ small red onion, thinly sliced
2 tbsp pickled turnips or onions
Fresh parsley or mint leaves for garnish
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, lemon juice, salt, and pepper.
Add chicken and coat well.
Cover and marinate for at least 30 minutes (up to overnight in the fridge).
Step 2: Grill the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side, until golden brown and cooked through (internal temperature 75°C / 165°F).
Let it rest for 5 minutes, then slice thinly.
Step 3: Make the Creamy Garlic Sauce
In a small bowl, whisk together Greek yogurt, mayo, garlic, lemon juice, olive oil, and salt.
Adjust consistency with a splash of water or milk if too thick.
Taste — it should be creamy, tangy, and garlicky.
Step 4:Assemble the Bowl
Add cooked rice to each bowl.
Top with sliced grilled chicken, lettuce, tomatoes, cucumber, and red onion.
Drizzle generously with creamy garlic sauce.
Garnish with parsley or mint, and add pickled veggies or lemon wedges on the side.
Notes & Tips
Substitute brown rice, couscous, or quinoa for a lighter base.
For an extra layer of flavor, add roasted chickpeas or hummus on the side.
To make it low-carb, replace rice with cauliflower rice or a bed of mixed greens.
Marinate the chicken overnight for the most tender, flavorful result.
Frequently Asked Questions
Q: Can I bake the chicken instead of grilling?
Yes — bake at 200°C (400°F) for 18–20 minutes, flipping halfway through.
Q: How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Keep the sauce separate.
Q: Can I make it spicy?
Absolutely! Add ½ tsp chili flakes or harissa paste to the marinade.
Nutritional Information
Calories: ~560 kcal
Protein: 42g
Carbohydrates: 40g
Fat: 24g
Fiber: 4g
Calcium: 20% DV