Chicken Shawarma Bowl
This Chicken Shawarma Bowl is a delicious, protein-packed meal that combines tender, spiced chicken, fresh vegetables, creamy sauces, and a flavorful base like rice or salad. Inspired by Middle Eastern flavors, this dish offers a healthier and customizable way to enjoy the bold taste of shawarma—without the heavy wrap or pita. It's perfect for meal prep, a quick lunch, or a nutritious post-workout meal!
Equipment
- Mixing bowl (for marinating the chicken)
- Cutting board and sharp knife (for chopping ingredients)
- Grill, oven, skillet, or air fryer (for cooking the chicken)
- Tongs or spatula (for flipping the chicken)
- Measuring spoons and cups
- Large serving bowls (for assembling the shawarma bowls)
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- ½ cup Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 cups cooked basmati rice
- 2 cups cooked quinoa for a high-protein alternative
- 2 cups cauliflower rice for a low-carb option
- 4 cups chopped greens spinach, kale, or romaine
- ½ cup cherry tomatoes halved
- ½ cup cucumber sliced
- ¼ cup red onion thinly sliced (or pickled)
- ¼ cup pickled turnips or pickles
- ¼ cup Kalamata olives optional
- ¼ cup feta cheese optional
- ¼ cup garlic sauce Toum
- ¼ cup tahini sauce
- ¼ cup tzatziki sauce
- ¼ cup hummus
- 1 tbsp harissa for spice lovers
Instructions
- In a large bowl, mix together the olive oil, Greek yogurt, lemon juice, minced garlic, and spices.
- Add the chicken and toss until fully coated.
- Cover and refrigerate for at least 4 hours (overnight is best for maximum flavor).
- Grill: Preheat the grill to medium-high heat and cook for 5-6 minutes per side.
- Oven: Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- Stovetop: Heat a skillet with olive oil over medium heat and cook for 4-5 minutes per side.
- Air Fryer: Cook at 375°F (190°C) for 15 minutes, flipping halfway.
- Once cooked, let the chicken rest for 5 minutes, then slice thinly.
- Choose a base (rice, quinoa, cauliflower rice, or greens).
- Add the sliced chicken on top.
- Arrange the toppings around the bowl.
- Drizzle with your favorite sauce(s).
- Garnish with fresh herbs like parsley or cilantro (optional).
- Serve immediately while warm, or store in an airtight container for meal prep (up to 4 days in the fridge).
Notes
✅ Meal Prep Friendly: Store components separately for up to 4 days and assemble fresh.
✅ Low-Carb Option: Use a salad base instead of rice.
✅ Spice it Up: Add harissa or hot sauce for extra heat.
✅ Dairy-Free Alternative: Use dairy-free yogurt in the marinade.
✅ Low-Carb Option: Use a salad base instead of rice.
✅ Spice it Up: Add harissa or hot sauce for extra heat.
✅ Dairy-Free Alternative: Use dairy-free yogurt in the marinade.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!