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    Chicken shawarma bowl with veggies, rice, chicken and naan.

    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.
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Marinating Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4 servings

    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

    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