Name: Chicken Shawarma Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 3 tbsp olive oil; 3 cloves garlic, minced; 2 tbsp lemon juice; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; Salt and black pepper to taste; Optional: 1/4 tsp cayenne pepper or chili flakes; 2 cups cooked rice, couscous, or quinoa; 2 cups chopped lettuce or greens; 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced or diced; 1/2 red onion or 1/2 cup quick pickled onions; 1/4 cup fresh parsley or mint; 1/2 cup hummus or baba ganoush; 1/4 cup garlic yogurt sauce or tahini dressing; Optional: 1/4 cup feta cheese or olives

Jump to Recipe·Leave a Review

Chicken Shawarma Bowl is a flavorful, vibrant meal that brings together juicy, spiced chicken, fresh veggies, and creamy sauces all in one satisfying bowl. Inspired by Middle Eastern street food, this version is easy to make at home and perfect for meal prep, dinner, or a hearty lunch that doesn’t hold back on flavor.

Why You’ll Love This Recipe

I love this recipe because it packs so much flavor into every bite without requiring complicated steps. The marinated chicken is tender and full of bold, smoky spices. I layer it over fluffy rice or couscous and add fresh toppings like cucumbers, tomatoes, pickled onions, and a drizzle of garlicky yogurt sauce or tahini. It’s wholesome, customizable, and comes together in under an hour. Chicken Shawarma Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

Boneless, skinless chicken thighs or breasts
Olive oil
Garlic, minced
Lemon juice
Ground cumin
Ground paprika
Ground coriander
Ground turmeric
Ground cinnamon
Salt and black pepper
Optional: cayenne pepper or chili flakes for heat

For the bowls:

Cooked rice, couscous, or quinoa
Chopped lettuce or greens
Cherry tomatoes, halved
Cucumber, sliced or diced
Red onion or quick pickled onions
Fresh parsley or mint
Hummus or baba ganoush
Garlic yogurt sauce or tahini dressing
Optional: feta cheese or olives

Directions

I whisk together all the marinade ingredients in a bowl or zip-top bag, then add the chicken and let it marinate for at least 30 minutes—or overnight for the most flavor.
I cook the chicken in a hot skillet, grill pan, or on the grill until it’s browned and fully cooked, then let it rest before slicing.
I prepare the bowl base with cooked rice or grains, then layer in the fresh veggies, herbs, and any extras like hummus or feta.
I top it all with the sliced shawarma chicken and drizzle with garlic yogurt sauce or tahini.
I finish with a squeeze of lemon and serve immediately.

Servings and timing

This recipe makes 4 servings and takes about 45 minutes, including marinating and cooking time. It’s great for quick dinners or prepping ahead for weekday lunches.

Variations

I use cauliflower or tofu instead of chicken for a vegetarian version.
For a low-carb option, I serve it over cauliflower rice or chopped greens.
I mix up the grains—bulgur, freekeh, or brown rice all work well.
I sometimes wrap everything in pita bread for a shawarma wrap instead of a bowl.
I add a spicy harissa or hot sauce drizzle for extra kick.

storage/reheating

I store the chicken separately from the veggies and sauces for up to 4 days in the fridge. To reheat, I warm the chicken in a skillet or microwave and assemble fresh bowls as needed. The sauces and toppings hold up well, making this a great option for meal prep. Chicken Shawarma Bowl

FAQs

Can I bake the chicken instead of cooking it on the stove?

Yes, I bake it at 400°F (200°C) for about 20–25 minutes, or until fully cooked. Broiling for the last few minutes gives it a nice char.

What’s the best cut of chicken to use?

I prefer boneless, skinless chicken thighs for juiciness, but breasts work well too if I don’t overcook them.

Can I make the marinade ahead of time?

Absolutely. I mix the marinade and keep it in the fridge for up to 3 days. I just add the chicken when ready to marinate.

How do I make a quick garlic yogurt sauce?

I mix Greek yogurt, minced garlic, lemon juice, salt, and a splash of olive oil. It’s tangy, creamy, and perfect with the spices in the chicken.

Is this good for meal prep?

Definitely. I keep the chicken, grains, and veggies in separate containers and assemble when ready to eat. The flavor holds up really well through the week.

Conclusion

Chicken Shawarma Bowl is one of my favorite easy meals that delivers on flavor, texture, and satisfaction. It’s loaded with spices, fresh toppings, and creamy sauces—all in one bowl that feels both wholesome and indulgent. Whether I’m feeding a crowd or just meal prepping for the week, this bowl never disappoints.

Chicken Shawarma Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (including marinating)
Yield: 4 servings
Category: Main Course
Method: Grilling or Stovetop
Cuisine: Middle Eastern
Diet: Halal

Print Recipe

Pin Recipe

Description

Chicken Shawarma Bowl is a vibrant, flavor-packed meal featuring spiced marinated chicken, fresh vegetables, and creamy sauces over a base of rice or grains. Inspired by Middle Eastern cuisine, it’s wholesome, customizable, and perfect for any meal.

Ingredients

1.5 lbs boneless, skinless chicken thighs or breasts
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp lemon juice
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
Salt and black pepper to taste
Optional: 1/4 tsp cayenne pepper or chili flakes
2 cups cooked rice, couscous, or quinoa
2 cups chopped lettuce or greens
1 cup cherry tomatoes, halved
1 cup cucumber, sliced or diced
1/2 red onion or 1/2 cup quick pickled onions
1/4 cup fresh parsley or mint
1/2 cup hummus or baba ganoush
1/4 cup garlic yogurt sauce or tahini dressing
Optional: 1/4 cup feta cheese or olives

Cook Mode Prevent your screen from going dark

Instructions

In a bowl or zip-top bag, whisk together olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, and cayenne (if using).
Add chicken to the marinade and refrigerate for at least 30 minutes or up to overnight.
Cook the chicken in a hot skillet or grill pan over medium-high heat until browned and fully cooked, about 5–7 minutes per side. Rest, then slice.
Prepare bowl bases with rice, couscous, or quinoa, and layer with lettuce, tomatoes, cucumber, onions, herbs, and any extras like hummus or feta.
Top with sliced chicken and drizzle with garlic yogurt sauce or tahini dressing.
Finish with a squeeze of lemon and serve immediately.