I first started making chicken shawarma bowls by accident. It was one of those long days where I’d misjudged the fridge situation—I had chicken thighs, half a lemon, and a drawer full of stubborn vegetables that had seen better days. Takeout wasn’t in the cards (budget, again), and I remember standing in my kitchen with tired feet, wondering how I’d stretch what I had into dinner that felt like more than just a compromise. What came out of the oven that night didn’t just save dinner—it started a ritual. A shawarma bowl, as it turns out, is endlessly adaptable. The marinated chicken is deeply spiced, crisped at the edges, and so satisfying layered over rice or tucked into greens. I didn’t know then that this humble bowl would become a Tuesday night mainstay in our home. And now, years later, it’s a recipe I share with anyone who needs a meal that comforts, feeds well, and still feels special—even on the most ordinary days.
Why You’ll Love This Recipe:
- Easy to prep and meal-prep friendly
- Uses pantry spices and budget-friendly ingredients
- Bursting with warm, bold Middle Eastern flavors
- Customizable for low-carb, gluten-free, or dairy-free diets
- Leftovers reheat beautifully—often even tastier the next day
Ingredients You’ll Need:
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs – I always use thighs because they stay juicy, but breasts can work if you’re careful not to overcook.
- 3 tablespoons plain Greek yogurt – adds creaminess and helps tenderize the chicken; in a pinch, sour cream or even mayo will do.
- 2 tablespoons olive oil – for richness and to carry the spices.
- Juice of 1 lemon – brightens everything up and balances the spices.
- 4 garlic cloves, minced – fresh really matters here.
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika – regular paprika works too, but I love the smoky depth.
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric – mostly for color, but it adds a nice earthy note.
- 1 teaspoon ground cinnamon – sounds odd, but it’s that whisper of warmth that makes it shawarma.
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Bowl Base:
- Cooked rice, quinoa, or couscous – I usually default to rice (jasmine or basmati), but I’ve used leftover farro before and it was lovely.
- Chopped romaine or mixed greens – adds crunch and freshness.
- Cherry tomatoes, cucumbers, red onion – whatever’s crisp and colorful in the fridge.
- Pickled red onions or turnips – optional, but they brighten up each bite.
- Hummus or tahini sauce – for that creamy finish.
- Fresh parsley or mint – a handful of herbs makes the bowl feel complete.
How to Make It (Step-by-Step Instructions):
Start by marinating the chicken. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and all the spices. It’s going to look thick and a bit messy—that’s exactly what you want. Add the chicken thighs and toss until they’re well coated. I like to do this in the morning and let them sit in the fridge all day, but even 30 minutes makes a difference. Don’t skip the marinade time unless you absolutely have to; it’s what transforms the chicken from “meh” to magic.
When you’re ready to cook, preheat your oven to 425°F. Line a sheet pan with parchment or foil (because life is too short to scrub crusted-on marinade), and lay out the chicken in a single layer. Roast for about 25–30 minutes, flipping halfway through, until the edges are crisp and caramelized and the center is juicy. If I have the time or patience, I’ll sometimes finish them under the broiler for a minute or two to get those delicious charred bits.
While the chicken cooks, prep the rest of your bowl components. I usually put the rice on first thing, then slice up the veggies and mix up a quick tahini sauce if I’m not using store-bought. It doesn’t have to be complicated—some tahini, lemon juice, garlic, water, and salt whisked until smooth does the trick.
Once the chicken is out, let it rest for 5 minutes before slicing—it helps keep the juices in. Then assemble your bowls: scoop of rice, handful of greens, sliced chicken, crunchy veg, dollop of hummus or drizzle of tahini, and a sprinkle of herbs. Don’t worry about making it pretty; it always ends up beautiful in its own way.
Expert Tips for the Best Results:
After years of making this, the real game-changer was giving the chicken room on the pan—overcrowding it leads to steaming, not roasting, and you lose those crispy edges. I’ve also learned to lean into the marinade and not be shy with the spices; this isn’t the time for subtlety. Letting the chicken rest before slicing really does matter, and if you’re using rice, I find that a little drizzle of olive oil and lemon juice over the bowl right before serving ties everything together.
Variations & Substitutions:
There have been weeks when I was out of yogurt and used a spoonful of mayo with a splash of vinegar—it worked beautifully. I’ve swapped thighs for chicken breast, and even tofu once when cooking for a vegetarian friend (pressed, marinated overnight, and roasted—it held up surprisingly well). I’ve used pre-made shawarma spice blends too, when time was tight. One winter night, I even served this over roasted sweet potatoes instead of rice, and my family devoured it. The point is: this bowl forgives you. It welcomes your improvisations.
Serving Suggestions:
This shawarma bowl works just as well for a cozy weeknight dinner as it does for feeding a crowd. I’ve served it at casual dinners with friends, where everyone builds their own bowl, and it’s always a hit. I’ll often pair it with warm pita, a side of lentil soup, or even a simple cucumber-yogurt salad. And on busy nights, it’s a one-bowl meal I can eat at the counter, glass of wine in hand, while catching up on the day.
Storage & Reheating Instructions:
I usually store the components separately—chicken in one container, rice in another, veggies and herbs on their own—so things don’t get soggy. The chicken reheats well in a skillet over medium heat or in the oven at 350°F for about 10 minutes. The flavors deepen overnight, and I actually look forward to leftovers. If you’re packing it for lunch, just keep the sauces on the side until serving.
Recipe FAQs
Can I make this ahead of time?
You sure can. I often marinate the chicken the night before or early in the day, and then just roast it when I’m ready. The bowls are easy to assemble in advance, too—just leave off the sauce and herbs until serving.
What’s the best cut of chicken to use?
Thighs are my go-to because they stay juicy and flavorful, even if slightly overcooked. Breasts can work, but they need a bit more babysitting.
Is it spicy?
Not really—just warmly spiced. If you want heat, you can add a pinch of cayenne to the marinade or serve with harissa or hot sauce.
Can I grill the chicken instead of roasting?
Absolutely. I’ve grilled it many times during the summer. Just be sure to oil the grates well and watch for flare-ups from the marinade.
Nutrition Information (approximate per serving):
- Calories: 520
- Protein: 35g
- Carbohydrates: 32g
- Fat: 28g
- Fiber: 4g
- Sugar: 3g
(Nutrition values will vary based on ingredients and serving size)
If you’re anything like me, you’re always looking for that go-to dinner that feels nourishing but not fussy—something that tastes like you tried harder than you did. This chicken shawarma bowl is exactly that. It’s real food made from real ingredients, and it’s flexible enough to meet you wherever you are—budget-wise, time-wise, or energy-wise. I hope you give it a try, make it your own, and let it feed you the way it’s fed me. If you do, I’d love to hear how it went. Leave a comment, share your bowl, or just come back next week—we’ll keep cooking together.
Chicken Shawarma Bowl
Ingredients
For the Chicken:
- 1½ lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon cinnamon
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked basmati rice or couscous or mixed greens for a low-carb option
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion thinly sliced
- ¼ cup chopped parsley
- ½ cup hummus or garlic sauce
- 2 tablespoons tahini optional
- Lemon wedges for serving
Instructions
- Marinate the chicken: In a bowl, mix olive oil, lemon juice, garlic, and spices. Add chicken and coat well. Cover and marinate for at least 30 minutes (or up to overnight).
- Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–7 minutes per side or until fully cooked and nicely charred. Let rest, then slice.
- Assemble the bowls: Start with a base of rice or greens. Add sliced chicken, tomatoes, cucumber, red onion, and parsley.
- Top with hummus or garlic sauce, and drizzle with tahini if desired.
- Serve with lemon wedges on the side.
Notes
- Chicken breasts can be used, but thighs are juicier and more flavorful.
- You can meal prep by storing ingredients separately and assembling just before eating.
- For extra spice, add a sprinkle of cayenne or harissa.
- Refrigerate leftovers in airtight containers for up to 4 days