Chicken Shawarma Bowls

I still remember the first time I craved chicken shawarma bowls after a long summer walk and instead of ordering takeout I decided to make my own version at home and the excitement of marinating the chicken with all those warming spices had me counting down the minutes until dinner and I knew I wanted to capture that same comforting yet fresh taste in my kitchen and share it with my family.

Ever since that day I’ve been hooked on these colorful bowls since every bite feels like a mini trip to a lively street market plus with juicy spiced chicken along with crisp veggies and creamy sauce layered over fluffy rice it always turns an ordinary evening into a delicious celebration and now whenever I make them because I love seeing the excitement in everyone’s eyes as they build their own bowls while they pile on their favorite toppings.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken breasts or thighs – The main star, marinated for rich, spiced flavor and tender texture.
• Greek yogurt – Helps tenderize the chicken and makes the marinade creamy.
• Lemon juice – Adds brightness and balances the spices.
• Garlic – Infuses savory depth into the marinade.
• Olive oil – Keeps the chicken juicy while cooking.
• Ground cumin – Delivers that classic earthy shawarma flavor.
• Ground coriander – Adds warmth and subtle citrus notes.
• Smoked paprika – Provides a gentle smoky touch and beautiful color.
• Ground turmeric – Brings color and a subtle earthy taste.
• Cayenne pepper – Gives a little kick (optional).
• Rice – The hearty base that soaks up all the juices.
• Cherry tomatoes – Add sweetness and freshness.
• Cucumbers – Offer a crisp, cooling crunch.
• Red onion – Lends sharpness and tangy contrast.
• Fresh parsley – Brings a burst of herby brightness.
• Tahini sauce or garlic sauce – Creamy, nutty, and ties everything together.

Tools You’ll Need

• Mixing bowl – For marinating the chicken evenly.
• Knife and cutting board – To prep all the vegetables and slice the chicken.
• Grill pan or skillet – Perfect for getting that charred, flavorful sear on the chicken.
• Medium pot – To cook the rice base.
• Tongs – Makes flipping and handling the chicken easy.
• Serving bowls – For assembling and presenting the final dish beautifully.

Instructions

Step 1: Marinate the chicken

I start by mixing the Greek yogurt, lemon juice, garlic, olive oil, and all the spices in a large bowl. I add the chicken pieces, turning them to coat completely, and let them marinate in the fridge for at least 1 hour (overnight is even better for deeper flavor).

Step 2: Cook the rice

While the chicken marinates, I cook the rice according to package instructions. I fluff it with a fork and set it aside.

Step 3: Prepare the veggies

I slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. I chop up the fresh parsley and set all these toppings aside for easy assembly later.

Step 4: Cook the chicken

I heat a grill pan or skillet over medium-high heat and cook the marinated chicken for about 5-7 minutes per side, until nicely charred and fully cooked through. Then, I let it rest for a few minutes before slicing it thinly.

Step 5: Assemble the bowls

I scoop a generous portion of rice into each serving bowl, then I add the sliced chicken on top, followed by the fresh veggies and herbs. I drizzle the tahini or garlic sauce generously over everything.

Step 6: Serve and enjoy

I love serving these bowls right away so all the flavors and textures stay vibrant and fresh.

Tips

If you want to add even more flavor, I sometimes stir a bit of lemon zest into the rice. I also like to add pickled turnips or spicy jalapeños for extra zing. And if you prefer a low-carb option, you can swap the rice for cauliflower rice — I’ve tried it and it’s delicious!

Ways to Serve

You can serve chicken shawarma bowls as a hearty lunch or dinner, or even set up a DIY bowl station for gatherings so everyone can build their own. I also enjoy wrapping the ingredients into pita bread for a fun twist or pairing the bowl with a side of warm flatbread.

Frequently Asked Questions

Can I make chicken shawarma bowls ahead of time?

Yes, you can prep the chicken and chop the veggies in advance. Just store them separately and assemble the bowls when you’re ready to eat.

What type of rice works best for chicken shawarma bowls?

I love using basmati or jasmine rice because they’re fragrant and light, but any rice you enjoy will work.

Can I use a different protein in chicken shawarma bowls?

Absolutely! You can use beef, lamb, or even tofu for a vegetarian twist — the marinade works well with different proteins.

See You in the Kitchen

I hope you give these chicken shawarma bowls a try! They’re one of my favorite ways to bring vibrant, comforting flavors to the table, and I’d love to hear how yours turn out. Feel free to leave a comment below or share your creation with me!

Happy Cooking!

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