Chicken Shawarma Bowls Recipe

Name: Chicken Shawarma Bowls Recipe
Prep time: 25 min
Cook time: PT-485034H38M55S
Total time: PT-485034H38M55S
Cuisine: Mediterranean
Ingredients: 1 Tbsp. extra-virgin olive oil; 1 Tbsp. smoked paprika; 2 tsp. ground coriander; 1 1/2 tsp. kosher salt; 1 tsp. ground cumin; 1/2 tsp. ground turmeric; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; Freshly ground black pepper, to taste; 2 lb. boneless, skinless chicken thighs; 1 cup long-grain white rice, rinsed and drained; Kosher salt, to taste; 2 cups water; 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided; 2 small cucumbers, sliced into half-moons; 2 bell peppers, seeds and ribs removed, chopped; 1/4 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta; Pinch of crushed red pepper flakes; Juice of 2 lemons, divided; 1 cup plain Greek yogurt; 1 Tbsp. chopped fresh dill; Juice of 1 lemon; Store-bought or homemade hummus; Pita, cut into triangles and warmed

This vibrant Chicken Shawarma Bowl brings the incredible flavors of Middle Eastern street food right to your dinner table! Tender spice-rubbed chicken thighs rest on a bed of fluffy rice, accompanied by fresh vegetables, tangy yogurt sauce, and creamy hummus. It’s a complete, balanced meal that’s as nutritious as it is delicious, and you can have it ready in just over an hour!

Why You’ll Love This Recipe

Restaurant-Quality at Home: Create authentic shawarma flavors in your own kitchen without any specialized equipment.
Perfect Meal Prep: Components can be prepared ahead of time and assembled when needed for quick weeknight dinners.
Customizable: Each family member can build their own bowl with their preferred toppings, making it perfect for picky eaters.
Balanced Nutrition: Protein, whole grains, vegetables, and healthy fats all in one colorful, satisfying meal.

Ingredients You’ll Need

Chicken thighs: The foundation of shawarma, using boneless skinless thighs ensures juicy, flavorful meat that won’t dry out.
Shawarma spice blend: A magical mix of smoked paprika, coriander, cumin, turmeric, cayenne, and cinnamon that creates the signature shawarma flavor profile.
Rice: Long-grain white rice serves as the perfect base to soak up all the delicious flavors.
Fresh vegetables: Cucumbers, bell peppers, red onion, and cherry tomatoes add crunch, color, and nutrition.
Feta cheese: Provides a salty, tangy contrast to the spiced chicken.
Greek yogurt: Creates a cooling sauce that balances the warm spices in the chicken.
Dill: Adds a fresh, herbal note to the yogurt sauce.
Hummus: Whether store-bought or homemade, it adds creamy richness to your bowl.
Pita bread: Perfect for scooping up every last morsel or making mini shawarma wraps.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Options

Swap the chicken for lamb, beef strips, or even tofu for a vegetarian version. The same spice blend works beautifully with any protein!

Grain Alternatives

Replace white rice with brown rice, quinoa, bulgur wheat, or cauliflower rice for a lower-carb option.

Vegetable Variations

Add roasted eggplant, pickled turnips, roasted sweet potatoes, or shredded cabbage for different textures and flavors.

Sauce Twists

Try adding tahini to your yogurt sauce or including a drizzle of spicy harissa for heat lovers.

How to Make Chicken Shawarma Bowls

Step 1: Marinate the Chicken

Combine olive oil with all the spices in a large bowl. Add chicken thighs and toss until evenly coated. Let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 3 hours for deeper flavor development.

Step 2: Cook the Rice

Bring rice, salt, and water to a boil in a medium pot. Reduce heat, cover, and simmer until tender (about 15 minutes). Remove from heat but keep covered for 10 more minutes, then fluff with a fork. This resting period is crucial for perfectly fluffy rice!

Step 3: Cook the Chicken

Heat oil in a large skillet over medium-high heat. Cook the marinated chicken until golden brown and cooked through (165°F internal temperature), about 5-7 minutes per side. Let the chicken rest for 10 minutes before slicing into thin strips. This resting period keeps all those flavorful juices inside the meat.

Step 4: Prepare the Vegetable Mix

Toss cucumbers, bell peppers, red onion, tomatoes, and feta with lemon juice, olive oil, and red pepper flakes. Season with salt to taste. This fresh, vibrant salad adds the perfect contrast to the warm chicken and rice.

Step 5: Make the Yogurt Sauce

Stir together Greek yogurt, fresh dill, and lemon juice in a small bowl. This cooling sauce will balance the warm spices in the chicken.

Step 6: Assemble Your Bowls

Divide rice among four bowls. Top with sliced chicken, vegetable mixture, yogurt sauce, and hummus. Serve with warm pita triangles on the side.

Pro Tips for Making the Recipe

Marinate longer: For maximum flavor, marinate the chicken overnight in the refrigerator.
Don’t overcrowd the pan: Cook chicken in batches if needed to ensure proper browning and avoid steaming.
Customize the heat: Adjust the cayenne pepper and red pepper flakes to suit your family’s spice preference.
Slice against the grain: Cut the chicken perpendicular to the muscle fibers for the most tender bite.
Toast your spices: For even deeper flavor, toast whole spices in a dry pan before grinding them for your marinade.

How to Serve

Family Style

Place all components in separate serving dishes and let everyone build their own bowls. This interactive dinner style is perfect for family meals!

Pairing Suggestions

Serve with a side of tabbouleh salad, baba ganoush, or stuffed grape leaves for a true Middle Eastern feast.

Beverage Pairings

These bowls pair wonderfully with mint-infused iced tea, a crisp white wine like Sauvignon Blanc, or even a light beer.

Make Ahead and Storage

Prepping Components

You can marinate the chicken, cook the rice, chop vegetables, and make the yogurt sauce up to 24 hours in advance. Store components separately in the refrigerator.

Storing Leftovers

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the yogurt sauce and fresh vegetables apart from the warm ingredients until serving.

Reheating

Reheat chicken and rice separately, adding a splash of water to the rice when reheating to restore moisture. Chicken can be reheated in a skillet with a touch of oil or in the microwave until just warm.

Meal Prep

Portion components into individual containers for grab-and-go lunches throughout the week. Keep the yogurt sauce in a separate small container.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily than thighs. Reduce cooking time to about 4-5 minutes per side and watch carefully to avoid overcooking. You might also want to pound them to an even thickness for more consistent cooking.

Is there a way to make this recipe ahead for a busy weeknight?

This is a perfect meal prep recipe! Marinate the chicken and store it uncooked for up to 24 hours. Cook the rice, prepare the veggie mix (without dressing), and make the yogurt sauce the day before. When ready to eat, just cook the chicken, warm the rice, dress the vegetables, and assemble your bowls.

How can I make this recipe vegetarian?

Replace the chicken with extra-firm tofu, chickpeas, or a plant-based protein like seitan or tempeh. Marinate your choice of protein in the same spice mixture. For tofu, press it first to remove excess moisture, then marinate and pan-fry or bake until crispy.

What’s the best way to warm pita bread?

For perfect pita, lightly sprinkle with water and wrap in foil. Warm in a 350°F oven for 5-7 minutes until soft and heated through. Alternatively, warm individual pitas directly over a gas flame for 10-15 seconds per side for a slightly charred flavor.

Final Thoughts

These Chicken Shawarma Bowls bring all the incredible flavors of a Middle Eastern food adventure right to your dinner table. With perfectly spiced chicken, fresh crunchy vegetables, and that irresistible yogurt sauce, it’s a meal that satisfies both the adventurous eater and comfort food lover alike. I promise once you try this homemade version, you’ll find yourself craving it again and again. So grab your spices, fire up that skillet, and treat yourself to a delicious taste of the Middle East tonight!

Chicken Shawarma Bowls Recipe

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Author: Lisa
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Mediterranean
Diet: Halal

Print Recipe

Description

These Chicken Shawarma Bowls are a vibrant, flavorful main course featuring spiced, juicy chicken thighs, fragrant rice, fresh vegetables, creamy Greek yogurt dill sauce, and hummus, all served with warm pita for the ultimate Mediterranean-inspired meal. Perfect for meal prep or family dinners, this recipe delivers bold flavors and balanced nutrition in every bowl.

Instructions

Marinate the Chicken: In a large bowl, combine 1 Tbsp. olive oil, smoked paprika, coriander, salt, cumin, turmeric, cayenne, cinnamon, and a few grinds of black pepper. Add the chicken thighs and toss thoroughly to coat. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours for deeper flavor.
Cook the Rice: In a medium pot over medium heat, combine the rinsed rice, 2 cups of water, and a large pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender. Remove from heat and keep covered for another 10 minutes. Fluff with a fork before serving.
Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon olive oil. Working in batches if necessary, cook the marinated chicken thighs, turning occasionally, until golden brown and an instant-read thermometer in the thickest part reads 165°F, about 5–7 minutes per side. Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing into thin strips.
Prepare the Veggies: In a large bowl, toss together the cucumbers, bell peppers, red onion, cherry tomatoes, and feta. Add a pinch of crushed red pepper flakes, juice from 1 lemon, and the remaining 2 teaspoons olive oil. Season with salt to taste and toss to combine well.
Make the Yogurt Dill Sauce: In a small bowl, mix the Greek yogurt, chopped dill, and juice from the remaining 1 lemon until smooth and well combined.
Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each with slices of chicken, a generous portion of the vegetable mix, and spoonfuls of the yogurt dill sauce and hummus. Serve with warm pita triangles on the side and enjoy.

Notes

Chicken can be marinated in advance and refrigerated overnight for even more pronounced flavor.
Customize the bowls with your favorite veggies or additional toppings like olives or pickled onions.
Leftovers store well in airtight containers for meal prep throughout the week.
For a lower-carb version, swap rice for cauliflower rice or salad greens.