If you’ve ever been hypnotized by the aroma of sizzling, spiced meat from a Middle Eastern restaurant, you’ll love these Chicken Shawarma Bowls. This recipe delivers that perfect street-food experience at home with beautifully marinated chicken, fluffy rice, crisp veggies, and a dreamy garlic sauce. It’s a surprisingly simple weeknight dinner with massive flavor payoff.
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Why You’ll Love This Chicken Shawarma Bowls
- Insanely Flavorful: The marinade with warm spices and lemon makes your kitchen smell incredible.
- Perfect Textures: Tender charred chicken, fluffy rice, crunchy veggies, and creamy sauce in every bite.
- Wonderfully Adaptable: Easy to customize with different proteins, veggies, or herbs.
- Meal Prep Hero: Components store beautifully for easy, flavorful lunches all week.
Ingredients & Tools
For the Chicken & Marinade:
- 600 g boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 tbsp plain yogurt
- 4 garlic cloves, minced
- Juice of 1 large lemon
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp each: ground coriander, turmeric, cinnamon
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
For the Bowls:
- 200 g basmati or jasmine rice, uncooked
- 1 large cucumber, diced
- 3 medium tomatoes, diced
- 1 small red onion, thinly sliced
- Large handful of fresh parsley, chopped
For the Garlic Sauce (Toum/Dip):
- 150 g Greek yogurt
- 2 garlic cloves, minced
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2-3 tbsp water, to thin
- Salt to taste
Tools: A large bowl for marinating, a sharp knife and cutting board, a large skillet or grill pan, and a small bowl for whisking the sauce.
Notes: Don’t be intimidated by the spice list—this is where the magic happens. The yogurt tenderizes the chicken and helps spices cling for maximum flavor.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 55 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 15 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breast. I strongly recommend thighs for their superior flavor and juiciness, as they stay tender even with high-heat cooking. Breast can dry out more easily if you’re not careful.
- The Yogurt Marinade Secret. The yogurt isn’t just for flavor—it contains enzymes that gently break down the chicken’s proteins, resulting in an incredibly tender and moist texture. Don’t skip it!
- Fresh Spices Make a Difference. If your ground cumin or paprika has been in the cupboard for over a year, its flavor will be muted. For the most vibrant, aromatic chicken, try to use relatively fresh spices.
- Don’t Rush the Marinade. Thirty minutes is the absolute minimum, but if you can let it go for a few hours or even overnight, the flavor penetration will be phenomenal. The acid and salt work their way deep into the meat.
How to Make Chicken Shawarma Bowls
Step 1: Marinate the Chicken. In a large bowl, whisk together the olive oil, yogurt, minced garlic, lemon juice, and all the spices (paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper) until you have a smooth, fragrant paste. Add the chicken thighs and toss them thoroughly, making sure every piece is completely coated in the marinade. Cover the bowl and let it sit in the refrigerator for at least 30 minutes. For the best results, let it marinate for 2-4 hours—the flavors will deepen beautifully.
Step 2: Prepare the Rice & Salad Components. While the chicken is marinating, cook your rice according to package instructions. Fluff it with a fork when it’s done and set it aside to cool slightly. Then, chop your cucumber, tomatoes, and red onion. I like to keep these separate for assembly, but you can toss them together with the chopped parsley now if you prefer a pre-mixed salad. This is also the perfect time to make your garlic sauce.
Step 3: Make the Creamy Garlic Sauce. In a small bowl, combine the Greek yogurt, minced garlic, tahini, and lemon juice. Whisk it all together until it’s smooth and creamy. It will be quite thick, so whisk in the water, one tablespoon at a time, until it reaches a nice, drizzle-able consistency. Taste it and add salt as needed. Give it a final whisk, cover it, and pop it in the fridge to let the flavors meld while you cook the chicken.
Step 4: Cook the Chicken. Heat a large skillet or grill pan over medium-high heat. You don’t need extra oil as the marinade has plenty. Once the pan is hot, carefully add the chicken thighs in a single layer, shaking off any excess marinade. Cook for 5-7 minutes per side, without moving them too much, to get a good sear and those lovely charred bits. You’ll know they’re done when the internal temperature reaches 74°C (165°F) and the exterior is beautifully browned. Transfer the chicken to a cutting board and let it rest for 5 minutes.
Step 5: Slice and Assemble. After resting, slice the chicken thighs against the grain into thin, bite-sized strips. This makes it easier to eat and ensures every piece is tender. Now, it’s time to build your bowls! Start with a generous base of fluffy rice. Arrange a portion of the sliced chicken on one side, and your fresh tomato-cucumber-onion salad on the other. The vibrant colors are part of the appeal!
Step 6: The Grand Finale – Sauces & Garnishes. Drizzle that glorious, creamy garlic sauce generously over everything. Don’t be shy—it’s the glue that holds the whole bowl together. You can also add a final squeeze of fresh lemon juice and an extra sprinkle of fresh parsley or chopped cilantro for a burst of freshness. Serve immediately while the chicken is still warm and the rice is fluffy.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for 3-4 days.
- Freezer: Freeze cooked chicken and rice for up to 3 months; sauce and fresh veggies don’t freeze well.
- Reviving: Reheat chicken and rice in skillet or microwave; assemble with fresh salad and sauce.
Serving Suggestions
Complementary Dishes
- Simple Lentil Soup — A warm, spiced lentil soup makes for a wonderfully cozy starter that complements the Middle Eastern flavors without overpowering the main event.
- Grilled Halloumi — For a extra hit of savory, salty goodness, add a few slices of pan-fried halloumi cheese on the side. Its squeaky texture is a fantastic contrast.
- Warm Pita Bread — Absolutely essential for scooping up every last bit of rice, chicken, and sauce from the bottom of the bowl. You can lightly toast them for extra texture.
Drinks
- Mint Lemonade — The refreshing zing of lemon and the coolness of mint cut through the richness of the spiced chicken and creamy sauce perfectly.
- A Light, Crisp Lager — A cold beer with clean, crisp notes helps to cleanse the palate between bites, making each mouthful taste as exciting as the first.
- Iced Mint Tea — Unsweetened or lightly sweetened, this is a wonderfully refreshing non-alcoholic option that echoes the herbal notes in the dish.
Something Sweet
- Baklava — The honey-soaked, nutty, flaky layers of baklava are the classic and utterly irresistible way to finish this meal on a high note.
- Orange Blossom Water & Pistachio Cake — A moist, fragrant cake that feels light yet indulgent, carrying on the aromatic theme of the meal beautifully.
- Date and Walnut Stuffed Figs — For a simpler, naturally sweet ending, fresh figs stuffed with a date and walnut paste feel elegant and fitting.
Top Mistakes to Avoid
- Mistake: Crowding the Pan. If you put too much chicken in the pan at once, it will steam instead of sear. You’ll miss out on those crucial browned, caramelized bits that add so much flavor. Cook in batches if necessary.
- Mistake: Slicing the Chicken Immediately. I know it’s tempting to dig right in, but letting the chicken rest for 5 minutes after cooking allows the juices to redistribute throughout the meat. If you slice it too soon, all those delicious juices will end up on your cutting board.
- Mistake: Using Old, Stale Spices. Spices lose their potency over time. If yours don’t smell vibrant and strong when you open the jar, they won’t impart much flavor to your marinade. It’s worth checking before you start.
- Mistake: Skipping the Sauce. The garlic sauce is not just a garnish; it’s a core component that provides creaminess and a sharp, garlicky kick that balances the spices. Don’t serve these bowls without it!
Expert Tips
- Tip: Get the Pan Screaming Hot. For the best sear on your chicken, make sure your skillet is properly preheated before you add the meat. A drop of water should sizzle and evaporate on contact. This creates a beautiful crust instantly.
- Tip: Make a Double Batch of Marinade. Seriously, mix up an extra portion and freeze it with chicken in a zip-top bag. On a busy night, you can just thaw and cook for an instant flavor-packed dinner with zero effort.
- Tip: Customize Your Veggies. Feel free to roast some cauliflower or bell peppers with the same shawarma spices and add them to your bowl. It’s a great way to use up what you have and add more veggie power.
- Tip: For a Smokier Flavor, Use the Grill. If the weather permits, cooking the marinated chicken on a hot barbecue grill will impart an incredible smoky flavor that’s hard to beat in a pan.
FAQs
Can I make this recipe with chicken breast instead?
Absolutely, you can. Chicken breast will work, but you’ll need to be more vigilant with the cooking time to prevent it from drying out. I’d recommend pounding the breasts to an even thickness before marinating and reducing the cook time by a minute or two per side. Use a meat thermometer to ensure it reaches 74°C (165°F) without going over. The result will be leaner but not quite as juicy or flavorful as thighs.
How long will the leftovers keep in the fridge?
The components will keep beautifully for 3-4 days when stored separately in airtight containers. The chicken and rice reheat wonderfully in the microwave or a skillet. The fresh salad is best eaten within a day or two, as it can get watery. The garlic sauce will keep for up to a week, so it’s great to have on hand for other meals!
I don’t have yogurt for the marinade. What can I use?
The yogurt is key for tenderness, but in a pinch, you can use buttermilk or even just an extra tablespoon of olive oil with a squeeze of extra lemon juice. The flavor will still be great, but the texture of the chicken might be a touch less tender without the enzymatic action of the yogurt.
Is there a way to make the garlic sauce dairy-free?
Yes, easily! Instead of Greek yogurt, you can use a dairy-free yogurt alternative (unsweetened, plain coconut or soy yogurt work well) or even make a traditional toum, which is a powerful Lebanese garlic sauce made from just garlic, oil, lemon juice, and salt. It’s emulsified like a mayonnaise and is intensely garlicky and delicious.
Can I prepare these bowls for meal prep?
They are a meal prep superstar! Cook the chicken and rice, and make the sauce. Store them in separate containers. Each morning, assemble a bowl with the cold salad ingredients, add a portion of chicken and rice to heat up, and pack the sauce in a small container to drizzle on right before eating. This keeps everything fresh and prevents the salad from wilting or the rice from getting soggy.
Chicken Shawarma Bowls
Make easy, authentic Chicken Shawarma Bowls at home with this simple recipe. Tender spiced chicken, fluffy rice, and creamy garlic sauce. Get the recipe now!
Ingredients
For the Chicken & Marinade:
-
600 g boneless, skinless chicken thighs
-
3 tbsp olive oil
-
3 tbsp plain yogurt
-
4 cloves garlic (minced)
-
1 lemon juice (from large lemon)
-
1 tbsp smoked paprika
-
2 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp turmeric
-
1 tsp cinnamon
-
0.5 tsp cayenne pepper (optional, for heat)
-
1 tsp salt
-
0.5 tsp black pepper
For the Bowls:
-
200 g basmati or jasmine rice (uncooked)
-
1 large cucumber (diced)
-
3 medium tomatoes (diced)
-
1 small red onion (thinly sliced)
-
1 handful fresh parsley (chopped, large)
For the Garlic Sauce (Toum/Dip):
-
150 g Greek yogurt
-
2 cloves garlic (minced)
-
2 tbsp tahini
-
2 tbsp lemon juice
-
2-3 tbsp water (to thin)
-
salt (to taste)
Instructions
-
In a large bowl, whisk together the olive oil, yogurt, minced garlic, lemon juice, and all the spices (paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper) until you have a smooth, fragrant paste. Add the chicken thighs and toss them thoroughly, making sure every piece is completely coated in the marinade. Cover the bowl and let it sit in the refrigerator for at least 30 minutes. For the best results, let it marinate for 2-4 hours—the flavors will deepen beautifully.01
-
While the chicken is marinating, cook your rice according to package instructions. Fluff it with a fork when it's done and set it aside to cool slightly. Then, chop your cucumber, tomatoes, and red onion. I like to keep these separate for assembly, but you can toss them together with the chopped parsley now if you prefer a pre-mixed salad. This is also the perfect time to make your garlic sauce.02
-
In a small bowl, combine the Greek yogurt, minced garlic, tahini, and lemon juice. Whisk it all together until it’s smooth and creamy. It will be quite thick, so whisk in the water, one tablespoon at a time, until it reaches a nice, drizzle-able consistency. Taste it and add salt as needed. Give it a final whisk, cover it, and pop it in the fridge to let the flavors meld while you cook the chicken.03
-
Heat a large skillet or grill pan over medium-high heat. You don’t need extra oil as the marinade has plenty. Once the pan is hot, carefully add the chicken thighs in a single layer, shaking off any excess marinade. Cook for 5-7 minutes per side, without moving them too much, to get a good sear and those lovely charred bits. You’ll know they’re done when the internal temperature reaches 74°C (165°F) and the exterior is beautifully browned. Transfer the chicken to a cutting board and let it rest for 5 minutes.04
-
After resting, slice the chicken thighs against the grain into thin, bite-sized strips. This makes it easier to eat and ensures every piece is tender. Now, it’s time to build your bowls! Start with a generous base of fluffy rice. Arrange a portion of the sliced chicken on one side, and your fresh tomato-cucumber-onion salad on the other. The vibrant colors are part of the appeal!05
-
Drizzle that glorious, creamy garlic sauce generously over everything. Don’t be shy—it’s the glue that holds the whole bowl together. You can also add a final squeeze of fresh lemon juice and an extra sprinkle of fresh parsley or chopped cilantro for a burst of freshness. Serve immediately while the chicken is still warm and the rice is fluffy.06
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