Chicken Shawarma Bowls

These Chicken Shawarma Bowls are packed with bold flavor and 39 grams of protein per serving! Juicy spiced chicken shawarma is served over turmeric rice with a fresh cucumber tomato salad, creamy garlic sauce, and homemade naan bread for an easy, restaurant-worthy meal at home.

Kelley’s Tips

Tips for the Best Chicken Shawarma Bowls

• Make it your own. These bowls are easy to customize. Add roasted garlic hummus, feta, pickled onions, refrigerator pickles, olives, or extra veggies, and finish with your favorite hot sauce (we love the peri peri hot sauce from Trader Joes!) The combination of the cool garlic sauce and spicy hot sauce is perfection!
• Give the chicken time to marinate. Marinate for at least 1 hour, but overnight is even better for deeper flavor.
• Don’t skip the broiler. Broil the chicken for the last 1–2 minutes to get those delicious browned, slightly crispy edges. Keep a close eye on it so it doesn’t burn.
• Let the chicken rest. Give it about 5 minutes before slicing to help keep all those flavorful juices inside.
• Make the garlic sauce ahead. The sauce gets even better after chilling for a bit, giving the garlic and lemon time to blend with the yogurt and mayo.
• Prep while the chicken marinates. Make the salad, garlic sauce, and rice ahead of time so all you have to do is cook the chicken and assemble the bowls.

Ingredients for Chicken Shawarma Bowls

• Chicken thighs: Boneless, skinless thighs stay juicy and tender and soak up all the flavor from the marinade.
• Shawarma spices: Cumin, paprika, turmeric, and cinnamon give the chicken its warm, bold flavor and beautiful golden color.
• Lemon & garlic: Fresh lemon juice and garlic brighten up the marinade and add plenty of flavor to the chicken.
• Garlic sauce: A simple mix of mayo, Greek yogurt, garlic, and lemon juice makes a cool, creamy sauce for drizzling over the bowls.
• Cucumber tomato salad: Tomatoes, cucumber, red onion, and parsley add a fresh, crisp contrast to the warmly spiced chicken.
• Turmeric rice: A flavorful base that turns the chicken and toppings into a filling meal. Regular white or basmati rice works too.
• Naan & hot sauce: Warm homemade naan is perfect on the side, while peri peri or your favorite hot sauce adds an optional spicy kick.

How to Make Chicken Shawarma Bowls

1. Marinate chicken: Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley. Cover and store in the refrigerator for at least 1 hour or overnight.

2. Bake chicken: Preheat oven to 425°F. Place chicken in a greased baking dish and bake for about 15 minutes, or until cooked through. Broil for the last 1–2 minutes until golden and slightly crisp. Let rest for a few minutes, then slice.

3. Make the sauce: In a small bowl combine the minced garlic, mayonnaise, greek yogurt and lemon juice. Whisk until smooth and combined, set aside.
4. Make the salad: Add all of the ingredients to a medium bowl and toss to combine. Generously season with salt and pepper and set aside.

5. Assemble bowls: Add the rice, sliced chicken, cucumber tomato salad, garlic sauce and naan bread. I love to serve this with a drizzle of peri peri sauce! Enjoy!

Storage & Reheating Instructions

• Store: Keep leftover chicken, rice, salad, and garlic sauce in separate airtight containers in the refrigerator for up to 4 days.
• Reheat: Warm the chicken and rice in the microwave until heated through. Add the cold salad and garlic sauce after reheating.
• Freeze: Freeze the cooked chicken in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat and assemble the bowls with fresh rice, salad, and garlic sauce.

Recipe

Chicken Shawarma Bowls

These Chicken Shawarma Bowls are packed with spiced chicken, turmeric rice, fresh cucumber tomato salad, and creamy garlic sauce. Serve with warm naan and a drizzle of hot sauce for an easy, flavor-packed meal.

Author: Kelley Simmons

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Marinating Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Serves 4 servings

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Ingredients 

Chicken Shawarma

• 1 1/2 lbs boneless skinless chicken thighs
• 4 tbsp lemon juice
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 tsp salt
• 1 tsp pepper
• parsley, chopped

Garlic Sauce

• 4 cloves garlic, minced
• 1/4 cup mayonnaise
• 1/4 cup full fat greek yogurt
• 1 tbsp lemon juice

Cucumber Tomato Salad

• 1 cup tomatoes, diced
• 1/2 large English cucumber, diced
• 1/2 cup red onion, diced
• 1/4 cup parsley, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• salt and pepper

Assembly

• turmeric rice
• pita or naan bread
• peri peri sauce or hot sauce for drizzling

Instructions

Chicken Shawarma

• Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley. Cover and store in the refrigerator for at least 1 hour or overnight.
• When you are ready to cook preheat oven to 425ºF. Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side). In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.
• Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.

Garlic Sauce

• In a small bowl combine the minced garlic, mayonnaise, greek yogurt and lemon juice. Whisk until smooth and combined, set aside.

Cucumber Tomato Salad

• Add all of the ingredients to a medium bowl and toss to combine. Generously season with salt and pepper and set aside.

Assembly

• Add the rice, sliced chicken, cucumber tomato salad, garlic sauce and naan bread. I love to serve this with a drizzle of peri peri sauce! Enjoy!

Notes

• Make it your own. These bowls are easy to customize. Add hummus, feta, pickled onions, olives, or extra veggies, and finish with your favorite hot sauce.
• Give the chicken time to marinate. Marinate for at least 1 hour, but overnight is even better for deeper flavor.
• Use chicken thighs. Thighs stay extra juicy and are more forgiving than chicken breasts, especially under the broiler.
• Don’t skip the broiler. Broil the chicken for the last 1–2 minutes to get those delicious browned, slightly crispy edges. Keep a close eye on it so it doesn’t burn.
• Let the chicken rest. Give it about 5 minutes before slicing to help keep all those flavorful juices inside.
• Make the garlic sauce ahead. The sauce gets even better after chilling for a bit, giving the garlic and lemon time to blend with the yogurt and mayo.
• Prep while the chicken marinates. Make the salad, garlic sauce, and rice ahead of time so all you have to do is cook the chicken and assemble the bowls.

Nutrition Information

Serving: 1servingCalories: 416kcalCarbohydrates: 12gProtein: 36gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 168mgSodium: 840mgPotassium: 761mgFiber: 2gSugar: 4gVitamin A: 987IUVitamin C: 22mgCalcium: 95mgIron: 4mg

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