There’s something about a bowl of tender, spiced chicken, fluffy rice, and a fresh, vibrant salad that just hits the spot. This Chicken Shawarma Bowl is all about bringing the magic of Middle Eastern flavors right to your kitchen, with minimal effort and maximum taste.
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Imagine juicy, yogurt-marinated chicken infused with warm spices, sizzling on a pan until perfectly golden. Now, picture spooning it over fragrant basmati rice, topping it with a crisp, tangy salad, and drizzling everything with a creamy, garlicky shawarma sauce. Sounds dreamy, right? Trust me, this dish is a game-changer—it’s easy, wholesome, and ridiculously delicious.
Whether you’re making it for a quick weeknight dinner, meal prepping for the week, or serving it up for friends, this bowl is a total crowd-pleaser. So let’s get cooking!
Why You’ll Love Chicken Shawarma Bowls
Versatile: Great for a cozy dinner or meal prep for the week.
Budget-Friendly: Uses simple, everyday ingredients with big flavor.
Quick and Easy: 30 minutes from start to finish!
Customizable: Add extra spice, swap proteins, or switch up the toppings.
Crowd-Pleasing: Kids and adults alike will devour this.
Ingredients in Chicken Shawarma Bowls
Basmati Rice
The perfect fluffy base for soaking up all those delicious flavors.
Chicken Shawarma
Juicy, spiced chicken marinated in Greek yogurt, lemon juice, and a blend of warm Middle Eastern spices. You can use chicken breasts or thighs—whichever you prefer!
Shawarma Spices
A bold, aromatic mix of cumin, coriander, smoked paprika, turmeric, cinnamon, and black pepper. These flavors bring that signature shawarma taste.
Salad
A fresh, crunchy mix of Persian cucumbers, tomatoes, red onion, and olives, dressed in lemon juice and olive oil. It adds the perfect contrast to the rich chicken.
Shawarma Sauce (Optional, but highly recommended!)
A creamy, garlicky sauce that ties everything together beautifully. Try it with tahini, yogurt, or even a quick garlic mayo.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
How to Make Chicken Shawarma Bowls
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. Bring water to a boil, add the rice and a pinch of salt, then cover and simmer until fluffy.
Marinate the Chicken
In a bowl, mix Greek yogurt, lemon juice, olive oil, garlic, and all the shawarma spices. Add the chicken, coat well, and let it marinate for at least 15 minutes (or overnight for deeper flavor).
Cook the Chicken
Heat a pan over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Let it rest before slicing.
Prepare the Salad
Chop cucumbers, tomatoes, red onion, and olives. Toss with parsley, lemon juice, vinegar, and olive oil. Season with salt and pepper.
Assemble the Bowls
Spoon the rice into bowls, add sliced chicken, top with the fresh salad, and drizzle with the shawarma sauce.
Enjoy!
Dig in and savor the delicious layers of flavor!
How to Serve Chicken Shawarma Bowls
With Pita Bread: Scoop everything up with warm pita or naan.
With Extra Sauce: A drizzle of garlic yogurt or tahini makes it even better.
With Roasted Veggies: Add roasted bell peppers or eggplant for more texture.
As a Wrap: Roll everything in a tortilla or pita for an easy on-the-go meal.
Tips for the Best Chicken Shawarma Bowls
Marinate Longer: If you have time, marinate the chicken overnight for deeper flavor.
Use Chicken Thighs: They stay juicier than breasts.
Spice it Up: Add cayenne or red pepper flakes for heat.
Make it Ahead: This meal is perfect for meal prep—store in separate containers for freshness.
FAQ
Q1: Can I use a different protein?
A1: Absolutely! Try it with lamb, beef, or even tofu for a vegetarian option.
Q2: What’s the best way to store leftovers?
A2: Store components separately in airtight containers in the fridge for up to 4 days.
Q3: Can I make this dish dairy-free?
A3: Yes! Use a dairy-free yogurt or swap it with a bit of olive oil and lemon juice.
Q4: How do I reheat this dish?
A4: Reheat the chicken in a pan over medium heat or microwave in short bursts. Rice can be refreshed with a splash of water.
Q5: Can I freeze this recipe?
A5: The cooked chicken freezes well! Just thaw and reheat when needed.
Q6: Is this recipe gluten-free?
A6: Yes, just make sure all your spices and sauce ingredients are gluten-free.
Q7: What if I don’t have Greek yogurt?
A7: Use regular yogurt or even sour cream as a substitute.
Q8: How can I make this spicier?
A8: Add extra chili powder or a pinch of cayenne to the marinade.
Q9: Can I use brown rice instead?
A9: Yes, but adjust the cooking time as brown rice takes longer to cook.
Q10: Can I cook the chicken in the oven?
A10: Yes! Bake at 400°F (200°C) for 20-25 minutes or until cooked through.
Final Thoughts
And there you have it—your new go-to Chicken Shawarma Bowl recipe! It’s quick, satisfying, and packed with bold flavors that’ll transport your taste buds straight to the streets of the Middle East. Whether you’re meal-prepping for the week or whipping up a last-minute dinner, this recipe is bound to be a winner.
Print
Chicken Shawarma Bowls
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 bowls 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Description
These Chicken Shawarma Bowls are the perfect quick dinner idea, packed with bold Middle Eastern flavors. Juicy, spiced chicken shawarma is served over fluffy rice with a fresh, tangy salad and a creamy shawarma sauce. These bowls are not only healthy and easy to make but also a high-protein dinner option that’s great for meal prep. Enjoy this fine dining recipe at home in just 30 minutes!
Ingredients
For the Rice:
- 1 cup basmati rice
- 1 3/4 cup water
- Pinch of salt
For the Chicken Shawarma:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 tablespoons Greek yogurt
- 2 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon each: ground cumin, ground coriander, smoked paprika, turmeric, salt
- 1/2 teaspoon each: allspice or 7 spice, ground cinnamon, garlic powder, black pepper
For the Salad:
- 3–4 Persian cucumbers, chopped
- 2 Roma tomatoes, chopped
- 1/4 red onion, chopped
- 1/4 cup olives of choice
- 2 tablespoons minced parsley
- 1 teaspoon each: lemon juice, vinegar, olive oil
- Salt and pepper, to taste
For Serving:
- Hummus
- Shawarma white sauce
- Feta cheese
- Pickled red onions or favorite pickles
Instructions
-
Cook the Rice:
- Wash rice until the water runs clear.
- In a medium saucepan, bring 1 ¾ cups of water to a boil with a pinch of salt.
- Stir in the rice, bring it back to a boil, then reduce heat to low and cover.
- Simmer for 15 minutes, then turn off the heat and let it sit, covered, for 5 more minutes.
- Fluff with a fork and keep warm.
-
Prepare & Cook the Chicken:
- While the rice is cooking, slice the chicken breasts in half horizontally or pound them thinner.
- In a large bowl, mix chicken with yogurt, lemon juice, oil, garlic, and spices until well coated.
- Heat a large pan over high heat and cook the chicken for 4-5 minutes per side until cooked through (165°F internal temp).
- Let it rest for 5 minutes, then slice into bite-sized pieces.
-
Make the Salad:
- In a bowl, mix cucumbers, tomatoes, red onion, olives, and parsley.
- Drizzle with lemon juice, vinegar, and olive oil. Toss and season with salt and pepper.
-
Assemble the Bowls:
- Add ½ cup of cooked rice to each bowl.
- Top with sliced chicken shawarma, salad, hummus, feta, pickled onions, and a drizzle of shawarma white sauce.
-
Serve & Enjoy!
Notes
- For extra flavor, marinate the chicken for at least 1 hour (or overnight).
- Swap basmati rice for cauliflower rice to make it low-carb.
- Add pita bread or roasted chickpeas for extra texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 100mg